Ricotta & Spinach Sunflower Pie
Savor Ricotta & Spinach Sunflower Pie, a visually stunning and delicious pie with creamy ricotta and fresh spinach in a flaky crust.
- 600g/21oz Ricotta
- 400g/14.1oz Fresh Baby Spinach
- Small Onion (finely chopped)
- 100g/3.5oz Feta Cheese (crumbled)
- 75g/2.6oz Cheddar Cheese (Shredded)
- 3 Eggs
- ¼ Tsp Dill
- ¼ Tsp Nutmeg (Ground)
- 2 Tbls Breadcrumbs
- Pepper to taste
- Sesame Seeds
- 2 Round Sheets Shortcrust Pastry
Saute onions, when softened add the baby spinach and cook until just wilted.
Transfer to a strainer and drain well.
In a large bowl mix the ricotta, feta cheese, cheddar, dill, nutmeg, pepper and drained spinach, then mix in the eggs.
Lay out round sheet of pastry and leave it on the baking paper.
Sprinkle the breadcrumbs on the pastry (to absorb excess moisture of the filling).
Place large spoonful of the spinach filling in the center of the pastry and place the remainder in a ring 1 inch from the edge of the circle leaving a gap and not touching the middle filling.
Lightly brush the edges with water to help seal the pie.
Place the second round pastry on top, making sure the edges meet. Press them down together with a fork.
Place a bowl carefully over the pastry in the middle and gently press down to seal the pastry.
Leave it in place and using a sharp knife cut the pie into 16 slices from the bowl to the edge.
Twist each slice so the spinach shows on top and slightly press them down (Before doing this due to hot weather I put the pie in the fridge for about 30 minutes so the pastry won't be too soft to handle and turn over).
Brush the pastry even the tops of the spinach filling with egg wash. Sprinkle the center with sesame seeds and bake in oven 180C/350F until pastry is cooked and golden brown.
Enjoy!