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🍰 Crunchy Spinach Ricotta Pie

580 kcal · 30 min · 4 servings

Ingredients

• 300 g flour
• 1 pinch salt
• 200 g butter
• 1 egg
• 2 tomatoes
• 500 g spinach
• salt
• 2 garlic cloves
• 400 g ricotta
• 4 eggs
• 200 ml whipping cream
• 50 g freshly grated parmesan
• pepper (from the mill)
• nutmeg
• paprika powder (sweet)
• soft butter (for the pan)
• 1 egg yolk
• 2 tbsp whipping cream

Instructions

1. 1. Mound the flour on a clean work surface.
2. 2. Mix the flour with a pinch of salt.
3. 3. Press a well into the center of the flour mound.
4. 4. Cut the cold butter into small cubes.
5. 5. Distribute the butter cubes around the well.
6. 6. Place the egg in the center of the well.
7. 7. Add 2 to 3 tablespoons of lukewarm water.
8. 8. Roughly chop all ingredients with a knife until small crumbs form.
9. 9. Quickly knead the crumbs together with your hands to form a dough.
10. 10. Shape the dough into a ball.
11. 11. Wrap the dough ball in cling film.
12. 12. Store the dough in a cool place for about 30 minutes.
13. 13. Wash the tomatoes thoroughly.
14. 14. Remove the stem ends from the tomatoes.
15. 15. Dice the tomatoes roughly.
16. 16. Wash the spinach and remove tough stems.
17. 17. Roughly chop the spinach.
18. 18. Briefly put the spinach into boiling salted water (this is called blanching).
19. 19. Shock the spinach immediately with cold water.
20. 20. Squeeze the spinach well to remove excess liquid.
21. 21. Peel the garlic cloves.
22. 22. Finely chop the garlic.
23. 23. Stir the ricotta until smooth.
24. 24. Mix the ricotta with the eggs.
25. 25. Add the cream to the ricotta mixture.
26. 26. Stir the parmesan into the mixture.
27. 27. Gently fold the spinach into the ricotta mixture.
28. 28. Fold the chopped garlic into the mixture.
29. 29. Fold the diced tomatoes into the mixture.
30. 30. Season the filling generously with salt.
31. 31. Season the filling with black pepper.
32. 32. Season the filling with a pinch of nutmeg.
33. 33. Season the filling with paprika powder.
34. 34. Preheat the oven to 180 degrees Celsius fan-assisted.
35. 35. Butter the baking tin.
36. 36. Take about two-thirds of the dough.
37. 37. Place the dough between two layers of cling film.
38. 38. Roll out the dough flat.
39. 39. Place the rolled-out dough into the buttered tin.
40. 40. Pull up an edge of the dough.
41. 41. Place the filling on the dough base.
42. 42. Smooth out the filling.
43. 43. Take the remaining dough.
44. 44. Roll out the remaining dough to the size of the tin.
45. 45. Place the dough lid on the filling.
46. 46. Press the edges firmly with a fork to seal the pie.
47. 47. Whisk the egg yolk with a little cream.
48. 48. Brush the pie with the egg yolk and cream mixture.
49. 49. Bake the pie in the preheated oven for about 1 hour until golden brown.
50. 50. Remove the pie from the oven.
51. 51. Let the pie cool down briefly.
52. 52. Carefully release the pie from the tin.
53. 53. Cut the pie into pieces.
54. 54. Serve the pie pieces.

Nutrition per serving

• kcal: 580
• Protein: 22 g · Fett/Fat: 42 g · Carbs: 28 g