Spinach and Ricotta Pie
Spinach and Ricotta Pie
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Enjoy flaky olive oil pastry filled with creamy spinach and ricotta.
Preparation
For best results, place the sealed package in the refrigerator to thaw for about half a day before your meal, or overnight. If your plans change, the chilled and sealed package will last up to 3 days in the fridge.
If you need it faster, bathe the sealed package in warm water for a few minutes until partially thawed, then heat it for a little bit longer than usual.
Once defrosted, open and discard the packaging in the compost or organic bin.
Reheat the pie as follows:
- Heat the pie in a preheated oven at 200°C for 20 minutes.
- Alternatively, heat in a microwave at 800W for 7 minutes.
Finishing tips
Always adjust the salt level to your taste! Otherwise, it's good to go.
Serving suggestions
A mixed salad is the ideal side dish: tomatoes, carrots, cucumbers, various green leaves, radishes, walnuts, olives...
Ingredients
Spinach filling (spinach, ricotta cheese, eggs, Parmigiano Reggiano cheese, salt, nutmeg, marjoram), brisée dough (wheat flour, water, extra virgin olive oil, salt).