Spinach and ricotta cheese pie

Difficulty:  Time:

INGREDIENTS (x 8 persons):

• - 2 disks of short crust pastry
• - 500 g fresh spinach
• - 250 g ricotta cheese
• - 2 large handfuls of grated Parmesan
• - 2 eggs
• - 1 handful of plain breadcrumbs
• - extra virgin olive oil
• - nutmeg
• - salt
• - ground pepper (optional)

WHAT TO DO:

• 1. Switch on the oven to 180°C.
• 2. Wash the spinach thoroughly and place them in a saucepan with a lid. Steam it, adjust with salt and let it cook until soft. Set the spinach aside until it cools down.
• 3. Remember to take out the crust pastry rolls from the fridge about half hour before using it. Let the rolls warm up at room temperature.
• 4. Then in a large bowl, first whisk one egg with a pinch of salt, then add the ricotta cheese, the spinach, a generous amount of freshly grated nutmeg, and pepper (which is optional). Mix it really well and then add some drops of olive oil.
• 5. Lay the first disk of crust pastry on a round baking pan covered with some butter and flour (to avoid sticking). Spread the mix evenly and cover everything with the second disk of crust pastry. With a fork make some holes in the surface and use the other egg to spread on the pastry surface with a brush (this will make the top get a golden colour while cooking).
• 6. Cook the dish in the hot oven until the pastry is golden. You can serve it either warm or cold.

TIPS & TRICKS :

• - A nice alternative is to use a puff pastry instead of the short crust pastry. The result will come out slightly different but as tasty as the original version.
• - Cut it in small squares and serve it warm as an aperitivo snack or at a party.