Spinach-Ricotta-Sun

Name: Spinach-Ricotta-Sun
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 750 g deep-frozen leaf spinach; 1 Onion; 1 Garlic clove; 1 red pepper; 2 TABLESPOONS Oil; 200 g Ricotta cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 500 g Flour; 3 Eggs (size M); 2 TEASPOONS Sugar; 250 g Butter; 3 TABLESPOONS Sunflower seeds; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

750 g deep-frozen leaf spinach
1 Onion
1 Garlic clove
1 red pepper
2 TABLESPOONS Oil
200 g Ricotta cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
500 g Flour
3 Eggs (size M)
2 TEASPOONS Sugar
250 g Butter
3 TABLESPOONS Sunflower seeds
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Defrost the spinach. Peel onion and garlic and dice finely. Clean, wash and finely dice the peppers. Heat the oil in a large pan. Sauté onion, garlic and paprika in it. Add the spinach.
2
Stir in the ricotta, season with salt, pepper and nutmeg. Let it cool down.
3
For the short pastry, put flour, 2 eggs, 2 teaspoons salt, sugar, 4 tablespoons cold water and butter in flakes in a mixing bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough.
4
Wrap in foil and chill for about 30 minutes.
5
Roll out half of the dough on a floured work surface until round (approx. 30 cm Ø), if necessary cut a little bit with a knife. Place on a baking tray lined with baking paper. Spread approx. 3/4 of the spinach mixture as an outer ring on the dough circle, leaving a distance of approx. 3 cm from the edge of the dough.
6
Pour the rest of the spinach mixture into the middle of the dough circle, leaving a gap of approx. 3 cm. Separate 1 egg. Spread the edge and the space between the dough with egg white. Roll out the other half of the dough round (approx. 32 cm Ø).
7
Carefully place on the spinach dough circle. Press down the outer edge. Slightly press a bowl (approx. 10 cm Ø) into the middle.
8
Press the edge with a fork and score it. Cut the outer edge at approx. 5 cm intervals in a trapezoidal shape. There should be a distance of approx. 3 cm to the bowl rim. Remove the bowl and press the space between the two edges with your thumb.
9
Turn trapezoidal dough pieces by approx. 90° so that the filling faces upwards.
10
Whisk the egg yolk and 1 tablespoon of water, brush the dough with it. Sprinkle inner circle with seeds. Bake in the preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the lower rack for about 40 minutes.