Italian spinach pie

AUTHOR
Reed Chan
DIFFICULTY
very easy
RATING
4 1
COOK TIME
135 mins
TOTAL TIME
135 mins

Ingredients

Servings: 12
  • 400 g + some flour
  • 4 eggs + 6 egg yolks (Gr. M)
  • 200 g cold + 1 tablespoon + some butter
  • 7-10 Tbsp salt and pepper
  • 7-10 Tbsp Nutmeg
  • 100 g Parmesan (piece)
  • 75 g Pine nuts
  • 1 Onion
  • 2 Garlic cloves
  • 650 g Frozen leaf spinach
  • 2 TABLESPOONS Breadcrumbs
  • 300 g Ricotta cheese
  • 3-4 Tbsp Milk
  • 1/2 bunch Parsley
  • 1/2 bunch Chives
  • 150 g Whole milk yoghurt
  • 150 g ripened cream

Directions

  1. 1

    Knead 400 g flour, 2 eggs, 200 g butter in pieces, approx. 1/2 teaspoon salt and 2-3 tablespoons ice-cold water first with the dough hooks of the hand mixer, then with your hands until smooth. Cover and chill for about 30 minutes.

  2. 2

    Grate parmesan. Roast the pine nuts in a pot without fat, remove. Peel and chop onion and garlic. Heat 1 tbsp. butter in a pot. Sauté onion and garlic in it. Add frozen spinach and 100 ml water.

  3. 3

    Covered, defrost and cook for 14-16 minutes.

  4. 4

    Grease a springform pan (26 cm Ø) and dust with flour. Roll out approx. 2/3 of the dough on a little flour round (approx. 34 cm Ø). Line the tin with the dough and press it down to a height of approx. 4 cm at the edge. Prick the base several times with a fork and sprinkle with breadcrumbs.

  5. 5

    Simmer spinach open for 5-6 minutes until all liquid has evaporated. Mix ricotta, 2 eggs, parmesan and pine nuts, stir in spinach. Season with salt, pepper and nutmeg. Put the spinach mixture into the mould.

  6. 6

    Push in 6 hollows one after the other and let 1 egg yolk slide in each.

  7. 7

    Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Roll out the rest of the dough on a little flour until round (a good 26 cm Ø) and place it on the spinach mixture as a lid. Press the edges of the dough together.

  8. 8

    Cut a round hole (5-6 cm Ø) in the middle of the lid. Brush the lid with a little milk and bake in a hot oven for 50-60 minutes until golden brown. About 20 minutes before the end of the baking time, brush the lid with the remaining milk.

  9. 9

    Cover the cake if necessary.

  10. 10

    In the meantime, wash the herbs for the herb dip and pat dry. Chop parsley and cut chives into small rolls. Mix with yoghurt and cream. Season to taste with salt and pepper. Serve the spinach tart warm with the herb dip.

Nutrition Facts

KCAL
460 kcal
CARBS
27 g
FATS
31 g
PROTEINS
15 g