SPINACH AND RICOTTA PIE

SPINACH AND RICOTTA PIE

finooliveoil.co.uk

2 PACKS PUFF PASTRY, 1KG FRESH SPINACH OR BAG OF FROZEN SPINACH, 500G RICOTTA, 2 EGGS SEPARATED, 100G PARMESAN FINELY GRATED, ¼tsp GROUND NUTMEG, SALT AND PEPPER, 1 EGG BEATEN HEAT THE OVEN TO...

View full recipe on finooliveoil.co.uk

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Cooking tools:

  • Steamer basket
  • Pot
  • Kitchen scale
  • Grater
  • Pastry brush
  • Baking pan
  • Colander
  • Cutting board
  • Chef's knife
  • Mixing bowl
  • Whisk
  • Spoon
  • Measuring spoon
  • Oven

Ingredients

  • 2 PACKS PUFF PASTRY
  • 1KG FRESH SPINACH OR BAG OF FROZEN SPINACH
  • 500G RICOTTA
  • 2 EGGS SEPARATED
  • 100G PARMESAN FINELY GRATED
  • ¼tsp GROUND NUTMEG
  • SALT
  • PEPPER
  • 1 EGG BEATEN

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