Egg and spinach pie
Prep Time : 00h 15
Cooking Time : 00h 50
Servings Number : 4 people
Egg and Spinach Pie
Ingredients
- 2 rolls of shortcrust pastry
- 1kg washed and dried spinach
- 3 tablespoons olive oil
- 1 finely chopped onion
- 2 tablespoons of oregano
- 350g ricotta
- 4 tablespoons grated Parmesan cheese
- 1 tablespoon of salt
- 4 eggs
Method
- Using a knife, coarsely chop the spinach on a board. In a large saucepan, heat the oil, onion and oregano over very high heat and stir with a spatula for 1 min, then gradually add the spinach. Mix between each addition. Cook the spinach over low heat until all the water has evaporated. Set aside in a container.
- Drain the ricotta if necessary. Add the ricotta, Parmesan and salt to the spinach. Mix well. Butter a 20cm x 6cm springform tin.
- Place a disc of pastry in the bottom of the tin, then apply the rest of the pastry around the edge of the tin, taking care not to tear it. Make sure the angle between the bottom of the tin and the pastry is correct. Do not cut the excess pastry. Fill the tin with the spinach and ricotta mixture.
- Using a tablespoon, dig small wells to break the eggs into. Once the raw eggs are in the wells, place the second pastry on top and cut away the excess. Make a seam with the two doughs, then roll the dough into a ball inside the tin.
- To impress your guests, use the remaining pastry to decorate the top of the pie with leaves or other motifs.
- Place the tin in the Easy Fry with the grill tray and start the AIR FRY programme at 160 C for 50 minutes.
- Leave to cool, then remove from the tin and serve on a plate.
- Tip! This savoury tart recipe is traditionally served during Easter in Italy. It’s very handy for taking to a picnic for example.