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Ingredients
Mushroom and Ricotta Pie
- Ingredients
- 450 grams Puff pastry dough (frozen)
- 40 grams melted butter
- 400 grams Chanterelle
- 2 onions
- 1 garlic clove
- 4 Tbsps olive oil
- 400 grams Spinach
- 80 grams grated pecorino romano
- 2 kaiser rolls (day-old)
- 2 Tbsps chopped parsley
- 400 grams fresh Ricotta cheese
- 4 eggs
- salt
- freshly ground peppers
- 1 egg yolk
Thaw puff pastry.
Clean chanterelles and chop, if needed. Peel onions and garlic and dice finely. Heat 2 tablespoons of olive oil in a pan and saute onions and garlic until soft, add mushrooms and saute briefly. Remove from heat and cool.
Rinse and spin dry spinach. Heat remaining oil in a pan and saute spinach until almost all liquid has evaporated. Remove from heat and cool.
Cut bread rolls into small cubes.
Brush pastry with melted butter.
Roll out pastry on a floured surface into two circles slightly larger than the pan in size. Line springform pan with one pastry circle.
Mix chanterelles with spinach, pecorino, bread cubes, parsley, ricotta and eggs and season with salt and pepper. Spread mixture over pastry in a pan.
Place second pastry circle on top of the filling and press the edges of the pastry together firmly. Brush pastry with beaten egg yolk.
Bake in preheated oven at 180°C (approximately 350°F) for about 45-50 minutes or until golden brown. Remove from the oven and loosen form the pan. Serve immediately.
(Percentage of daily recommendation)
| Calorie | 4,354 cal. | (207 %) | ||
| Protein | 141 g | (144 %) | ||
| Fat | 326 g | (281 %) | ||
| Carbohydrates | 217 g | (145 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 30.6 g | (102 %) |