Free-form Florentine Pie
This delightful Spinach and Ricotta Pastry is a savory dish that combines the earthy flavors of wilted spinach with creamy ricotta cheese. Encased in a crisp, golden-brown puff pastry shell, each bite promises a burst of flavor. Topped with perfectly cooked eggs, this dish is sure to impress your taste buds with a harmonious blend of textures and tastes.
— Constant Cookbook
Ingredients
- 2 tsp olive oil
- 400g bag fresh spinach
- 250g tub ricotta
- grating of nutmeg
- 375g ready-rolled puff pastry sheet
- 4 medium eggs
Instructions
- Heat oven to 220C/200C fan/gas 7. Heat the oil in a large saucepan. Add the spinach and cook until wilted, then drain and thoroughly squeeze out as much liquid as possible. Mix with the ricotta, nutmeg and plenty of seasoning.
- Lay the pastry on a baking sheet and pinch up the edges to form a lip all round. Prick the base all over with a fork, so the pastry doesn’t puff up too much. Bake for 15 mins or until the pastry is light brown.
- Remove from oven and press the pastry down if it has puffed up. Pile in the spinach mix, leaving four clear areas for the eggs to go into. Carefully crack an egg into each space. Season and pop back in the oven for a further 10-15 mins until the white is set and yolk is still a little runny, or to your taste.
Cook Time
35M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 587 calories
- Fat Content: 44 grams fat
- Saturated Fat Content: 18 grams saturated fat
- Carbohydrate Content: 30 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 20 grams protein
- Sodium Content: 1.64 milligram of sodium
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