Easter Spinach, Ricotta and Egg Pie
Often, if in a hurry, I will make a version of this pie using filo pastry. But every once in a while I will have the inclination and the time (and the whole it’s nearly Easter occasion) to make it - pastry and all. It is SO easy. Make the pastry in a Kitchen Aid with a dough hook and while it rests you can make the filling. Throw it all together and into the oven - simple! It is easy to take away with you too - and great to eat cold or warm................Yummy!
Ingredients
Pastry
- 450 g plain flour
- salt
- 50 ml extra virgin olive oil
- 1/2 cup warm water
Filling
- 2 large bunches of silverbeet around 1 kilo
- olive oil
- 1 leek chopped
- 2 cloves garlic crushed
- salt and pepper
- 1/2 bunch parsley finely chopped
- 7 eggs
- 100 g parmesan cheese
- marjoram or thyme
- 300 g ricotta cheese
Instructions
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Place the flour and salt into a stand mixer bowl with a dough hook attached
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Add the olive oil and start the mixer
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Slowly stream in the warm water until you get a smooth soft dough.
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Allow the mixer to knead the dough for 5 minutes
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Divide the dough into 6 balls, cover with a damp teatowel and set aside whilst you make the filling[br]
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Wash and try the silverbeets making sure there is no grit
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Roll the leaves up and slice into strips
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Heat the oil in a large wok or frypan and add the leek and garlic.
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Cook on a low heat until soft and translucent
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Add the silver beets to the pan and slowly fold over and over to ensure all the silver beet is cooked down - around 3-4 minutes. Add parsley and season
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Drain the silverbeet mixture and transfer to a large bowl - cool a little
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Beat 2 eggs with salt and pepper. Pour over the silverbeats
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Add the ricotta, the parmesan cheese and the marjoram or thyme leaves
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Assemble the Pie
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Heat the oven to 180C
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Use cooking spray to lightly grease a round 28-30cm spring form cake tin.
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Dust your bench with flour and roll out 1 piece of dough until it is very thin.
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Carefully drape into the cake pan - allow it to hang over then edges
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Use the cooking spray or brush with olive oil to gently oil the surface
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Roll out another layer of pastry and place over the first
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Again oil this layer of pastry
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Roll out a third ball and place it on top.
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Heave in the spinach mixture and flatten into the pastry case
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Make 5 dips with the back of a spoon. Carefully break an egg into each little well and season with s and p
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Roll out another thin sheet of dough and drape over the pie.
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Brush with oil and continue to use up the balls of dough.
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At the last layer pinch all the edges together and fold them over the top edge to seal the pie.
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Prick gently all over with a fork and brush with more olive oil.
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Bake in the oven for 1 hour.
