Ingredients

The following ingredients have 4 Servings
  • 1 tbsp rapeseed oil
  • 1 small onion or 2 shallots (chopped)
  • 250 g spinach (washed and shaken dry)
  • 200 g ricotta
  • 200 g feta (crumbled into small pieces)
  • 1 free range egg
  • salt and freshly ground black pepper
  • ¼ tsp freshly grated nutmeg
  • 2 tbsp toasted pine nuts
  • 375 g ready rolled puff pastry
  • beaten egg (to glaze)

Instruction

  • Preheat the oven to 190℃ (170℃ Fan) /375°F/gas mark 5. Heat the oil in a frying pan and add the onion or shallots. Cook gently for a few minutes until softened.
  • Add the spinach to the pan, cover and cook for 3-4 minutes until it has just wilted. Remove from the heat.
  • Place the ricotta, feta and egg in a mixing bowl and whisk with a fork to combine. Season well with salt, pepper and nutmeg. Add the spinach to the pan and stir well to combine.
  • Cut a lid for the pie from one end of the pastry, then use the remaining pastry to line the base and sides of a 450g loaf tin, leaving a little pastry hanging over the top of the tin.
  • Spoon in the spinach mixture. Brush the edge of the pastry with a little beaten egg and place the lid on top.
  • Press the edges together to seal, then trim away any excess pastry. Knock up the edges with a blunt knife and pinch together.
  • Brush the top of the pie with beaten egg then pierce a couple of holes in the lid to allow the steam to escape.
  • Bake for 40 minutes until the pastry is crisp and golden. Allow to cool in the tin for a few minutes before carefully turning out to serve.