Alice is

cooking Spinach, Mushroom and Ricotta Pie

March 28, 2012

Pie = It doesn’t have to mean meat laden, heavy, winter stodge.

This spinach, mushroom and ricotta beauty, allows one to enjoy all the pleasures a pie can bring without the billious feeling afterwards. So you can enjoy pie all year round. It also looks rather magical with it’s bright green innards and is packed full of iron.

You will need:

Either shortcrust packet pastry (no one will judge, I use it all the time) or …..To make your homemade pastry:

  • 120g Soft Unsalted Butter
  • A tsp Sugar
  • Large Pinch Salt
  • 240g plain flour
  • 3 egg yolks
  • 2-3 tablespoons cold water
  • For the filling:
  • 2 bags of spinach (I know, I know, a lot right, but doesn’t half wilt down)
  • One small punnet of mushrooms (any variety, I used chestnut)
  • One small tub of ricotta.
  • One large onion, diced.
  • 3 Cloves of garlic, smashed and chopped.
  • Fresh nutmeg

To make your pastry, it’s simple. Blend all the ingredients in a food processor. Bring together, wrap in clingfilm and leave in the fridge for a hour.

Line your tart tin with your pastry, rolled out to the thickness of a two pence coin.

Line with baking parchment and coins (I’ve recently discovered these are way better than baking beans as they conduct the heat better), put it back in the fridge for half an hour so that your pastry doesn’t shrink when you bake it.

Bake until the pastry is cooked and egg wash to seal the pastry.

Meanwhile, to prepare the filling; Sweat your onion in a little olive oil, add the garlic and mushrooms and pop the lid on your pan so that the mushrooms cook through. Season.

When the mushrooms are cooked, remove from the pan and set aside. In a large pan heat a large knob of butter and add your washed spinach leaves, with a tablespoon of water and put a lid on the pan for a few minutes, this technique is called etuvee. When the spinach is cooked and cooled, squeeze out excess water with your hands.

In a bowl combine the squeezed spinach, with your garlic mushrooms. Add the ricotta and grated nutmeg. Season generously.

Fill your cooked pastry case with the mixture and roll out your pastry lid with the remaining dough. Attaching it to the sides with a little egg wash. Egg wash the top and I like to scatter a little oatmeal over the top for a rustic farmhouse look.

Give it about 20 mins, or until the pastry looks golden.

Ummmm hum, Thaamous.

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