Red Barn Cafe-

Life is hectic - Savor every Bite!

Friday, September 13, 2013

Spinach Ricotta Pie in Puff Pastry

I love Spanikopita, the Greek Spinach Pie in Phyllo. But during the work week I don't have the time (or patience) to butter each layer of flaky delicious pastry. Puff pastry to the rescue! It's almost as flaky and just as delicious! Try this, you won't be disappointed!

1 sheet Puff Pastry, defrosted (read directions on the box)
2 beaten eggs
1/2 cup Parmesan cheese, grated
1- 1/2  package baby spinach
1 1/2 cups ricotta
1/2 tsp salt
1 tsp cracked black pepper
1/4 tsp nutmeg
1 beaten egg
1/2 cup flour

In a pot of water boil the spinach until just cooked, drain and squeeze as much water out as you can with a spoon pressed on the strainer. Rough chop.

In a skillet heat the olive oil and add onions, saute for 4 min and add garlic for another 3 min. Set aside.
In a large bowl combine 2 beaten eggs, ricotta, salt, pepper, nutmeg and Parmesan cheese. Add onions, garlic and spinach to combine.

On a floured surface roll out the Puff pastry to 12-13 " square. Layer in a 9" pie plate. Spoon filling in and then fold over corners of pastry. They should just barely meet. Brush with top of pastry with the 1 beaten egg (egg wash). Bake in a preheated oven at 375 degrees for 40-45 min until brown on top. Let cool on cooling rack for 5 minutes.

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