Torta Ricotta e Spinaci

Ingredients:


Filling:

• Bag of Fresh Spinach
• 250gr. Ricotta
• 3 eggs
• Cup grated Parmesan Cheese
• Salt & Pepper
• 1 tsp. Ground Nutmeg

                            

               

1. Start by blanching the spinach for 5-10min.
2. In the meantime start mixing the Ricotta, Eggs, Grated Parmesan, Nutmeg Salt & Pepper in a bowl.
3. Once the Spinach is ready and cool, chop it up and mix it with the other ingredients.
4. The filling is now ready, set to a side or alternatively in the fridge if it's a hot summer day.

Let's move onto the delicious Pastry:


Ingredients:

• 400gr. Flour
• 200gr. Butter
• Salt
• Glass of Water

1. Place the Flour in a large bowl.
2. Cut the butter up in small pieces, to make it easier to blend into the pastry. Work the butter in the pastry and slowly add the water until the pastry starts sticking together. We don't want sticky pastry and if that happens you can add some more flour. If you have too little water just add a little more.
3. Let the pastry to set in the fridge for around an hour.
4. Once the hour has passed, divide the pastry in 3/4 for the base and the other 1/4 for the top. Roll out the pastry in a round oiled and floured dish to avoid the pastry from sticking.
5. Pour in the filling and seal with the top layer of the pastry.
6. Pierce the top of the pastry with a fork to avoid a soggy pastry and pinch the sides together with your hands or fork.
7. Cook in a preheated oven of 175 degrees celsius for around 45min or till brown on the top and bottom.