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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 1 lrg Onion, minced
- 2 x Cloves garlic, crushed
- 500 gm Frzn minced spinach, thawed and liquid removed (1lb)
- 2 med Size Large eggs
- 1/2 tsp Grnd nutmeg
- 250 gm Ricotta or possibly curd cheese, (8oz)
- 50 gm Parmesan cheese, grated (2oz)
- Â Â Salt and freshly grnd pepper
- 350 gm Plain wholemeal flour, (12oz)
- 175 gm Margarine, (6oz)
- Â Â Iced water
- 1 x Egg, size 3, beaten to glaze
Direcciones
- 1. Heat the oil in a pan and fry the onion till softened.
- 2. Add in the garlic and spinach and cook gently for 10 min, stirring occasionally. Cold slightly then beat in the Large eggs, nutmeg, cheeses and seasoning.
- 3. To make the pastry, place the flour in a bowl and rub in the margarine till the mix resembles fine breadcrumbs.
- 4. Add in sufficient water to mix to a hard dough then turn onto a floured surface and knead lightly till smooth.
- 5. Cut off two thirds of the pastry, roll out thinly and use to line a 23cm
- (9 inch) flan dish, leaving the pastry overlapping the side.
- 6. Spread the filling proportionately in the pastry case and moisten the pastry edges.
- 7. Roll out remaining pastry and cut into 5cm (1/4 inch) strips.
- 8. Arrange in a lattice pattern over the filling and press the edges to secure.
- 9. Trim off any excess pastry and brush with the egg. Place in a preheated oven 200 C, 400 F, Gas Mark 6 for 45-50 min, till golden brown.
- NOTES : A delicious picnic pie served cool or possibly an ideal supper dish with seasonal vegetables or possibly a mixed salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 6 servings | |
| Calories 602 | |
| Calories from Fat 338 | 56% |
| Total Fat 38.2g | 48% |
| Saturated Fat 10.16g | 41% |
| Trans Fat 4.34g | |
| Cholesterol 110mg | 37% |
| Sodium 526mg | 22% |
| Potassium 699mg | 20% |
| Total Carbs 49.39g | 13% |
| Dietary Fiber 8.9g | 30% |
| Sugars 1.86g | 1% |
| Protein 20.54g | 33% |
