Ricotta and spinach pie Recipe
Ricotta and spinach pie , Ricotta and spinach pie ingredients , Ricotta and spinach pie preparation,Ricotta and spinach pie recipe
Recipe Ingredients for Ricotta and spinach pie
Ricotta and spinach pie ingredients:
Amount | Ingredient |
---|---|
450g | Frozen puff pastry |
1 kg | Spinach leaves |
some | Pepper |
2 nos | Garlic |
some | Salt |
300 grams | Ricotta |
250 grams | Mascarpone |
500 grams | Quark |
5 St | Eggs |
12 St | Olives without stone |
40 g | Pine nuts |
Ricotta and spinach pie Recipe Directions
Ricotta and spinach pie preparation:
Thaw puff pastry sheets and can be set apart.
Bring spinach with 2 tablespoons water in a saucepan over low heat and allow to thaw. Chop garlic, add half to the spinach, season with salt and pepper.
Ricotta through a sieve, until creamy with mascarpone, cream cheese, remaining garlic, 4 eggs and 1 egg white. Olives cut into strips undergo.
A square springform pan or a baking sheet half cover with baking paper (fold the tin foil in a separation from the center).
3 pasta sheets put together, roll out and put onto the tin, cover with half the spinach, cheese spread to occupy with remaining spinach. Roll out remaining dough and place on the spinach. Brush with egg yolk and sprinkle with pine nuts.
Bake at 200 ° C for about 40 minutes.