SPINACH RICOTTA RECIPES EASY RECIPES

Steps:

• Preheat oven to 350 degrees Farenheit.
• Roll the dough out on a well-floured work surface until it’s approximately 11 to 12-inches in diameter.
• Transfer it to a 9-inch metal or glass pie dish. Using your fingers, press it firmly into the bottom and sides of the pie plate. Trim off any excess, leaving about 1/2-inch overhanging. Then fold/crimp the overhanging dough.
• Prick the bottom of the pie crust with the tines of a fork. Transfer the pie crust to your pre-heated oven and bake for 10 to 15 minutes, until par-baked.
• Meanwhile in a large mixing bowl combine eggs with spinach, milk, 2 tablespoons parmesan cheese, basil and salt; mix well.
• Pour mixture into the par-baked pie crust.
• In a small bowl combine ricotta with mozzarella and remaining parmesan.
• Dollop the ricotta all around and top and place tomatoes around the cheese.
• Place foil on the edges of the crust to prevent them from burning.
• Place quiche on cookie sheet and bake on the middle oven rack for 50 to 55 minutes, or until top is browned and a knife inserted in center comes out clean.
• Let cool before serving.

Steps:

• Heat oven to 180C/160C fan/gas 4. Melt half the butter with the oil in a sauté pan. Add the onion and cook for 10 mins until softened. Remove to a bowl.
• Add a few handfuls of spinach to the pan and cook for a few mins until it has wilted down. Remove from the heat and drain in a colander. Repeat until all the spinach is cooked. Press with the back of a spoon to remove any excess liquid. Now roughly chop and tip into the bowl with the onion. Stir in the nutmeg, ricotta, egg yolks, Parmesan and some seasoning and mix well.
• Roll out one pack of pastry on a lightly floured surface to a 25 x 30cm rectangle, then lay on a large baking sheet. With the longest side facing you, pack the spinach mixture down the middle of the pastry, leaving a 5cm border all the way around. Brush the pastry all the way round with some beaten egg.
• Roll out the second pack of pastry to a rectangle slightly larger than the first. Drape over the top and gently press down the edges to seal both pastry layers together. Trim the edges to neaten and crimp with your fingers, or seal down with a fork.
• Brush all over with beaten egg and, if you like, lightly score the pastry with the back of a knife in a criss-cross fashion, making sure you don’t cut all the way through. Bake for 40 mins. Leave to rest for 10 mins before serving.