Spinach Ricotta and Egg Torte Recipe | myfoodbook

Ingredients

• 1 tbsp olive oil, plus extra for greasing
• 1 small onion, finely diced
• 1 large stick celery, finely diced
• 1 clove garlic, crushed
• 3 x 250g packets frozen spinach, thawed and squeezed of excess moisture
• 150g firm ricotta
• ½ cup (40g) grated parmesan
• ½ tsp finely grated lemon zest
• 1 egg
• Salt and pepper to taste
• 500g firm ricotta
• Salt to taste
• 4 whole small eggs
• 1 egg, beaten
• 2 sheets shortcrust pastry, just thawed
• 1 sheet butter puff pastry, just thawed