Spinach and Ricotta Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,735 cal. | (225 %) | ||
| Protein | 139 g | (142 %) | ||
| Fat | 351 g | (303 %) | ||
| Carbohydrates | 257 g | (171 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.5 g | (65 %) |
| Vitamin A | 8 mg | (1,000 %) | ||
| Vitamin D | 14.9 μg | (75 %) | ||
| Vitamin E | 22.7 mg | (189 %) | ||
| Vitamin K | 1,954.9 μg | (3,258 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 3.8 mg | (345 %) | ||
| Niacin | 41.7 mg | (348 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 1,098 μg | (366 %) | ||
| Pantothenic acid | 9.1 mg | (152 %) | ||
| Biotin | 137.5 μg | (306 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 288 mg | (303 %) | ||
| Potassium | 5,094 mg | (127 %) | ||
| Calcium | 2,449 mg | (245 %) | ||
| Magnesium | 517 mg | (172 %) | ||
| Iron | 27.2 mg | (181 %) | ||
| Iodine | 238 μg | (119 %) | ||
| Zinc | 14.5 mg | (181 %) | ||
| Saturated fatty acids | 210.9 g | |||
| Uric acid | 444 mg | |||
| Cholesterol | 2,333 mg | |||
| Complete sugar | 36 g |
Ingredients
- For the pastry
- 300 grams Pastry flour
- 1 pinch salt
- 200 grams butter
- 1 egg
- For the topping
- 2 Tomatoes
- 500 grams Spinach
- salt
- 2 garlic cloves
- 400 grams Ricotta cheese
- 4 eggs
- 200 milliliters Whipped cream
- 50 grams freshly grated Parmesan
- freshly ground peppers
- Nutmeg
- ground paprika (sweet)
- softened butter (for the pan)
- For brushing
- 1 egg yolk
- 2 Tbsps Whipped cream
Preparation steps
For the pastry: pile flour on the work surface, mix with salt and make a well in the center. Cut cold butter into small pieces and arrange around the well. Add egg to the well with 2-3 tablespoons of lukewarm water. Chop all ingredients with a knife until crumbly. Quickly knead to a smooth pastry and wrap into plastic wrap, refrigerate for about 30 minutes.
For the topping: rinse and dry tomatoes, remove stalks and chop coarsely. Rinse and spin dry spinach, chop coarsely. Blanch in boiling salted water for a few minutes, drain and squeeze. Peel and finely chop garlic. Whisk ricotta with eggs, cream and Parmesan until smooth. Add spinach, garlic and tomatoes. Season well with salt, pepper, nutmeg and paprika.
Roll out about 2/3 of pastry between 2 layers of plastic wrap and line buttered tart pan with it, making an edge all around. Spread ricotta mixture on top and smooth. Roll out remaining pastry and place on the top of filling. Press the edges of the pastry together firmly. Whisk egg yolk with cream and brush pie with the mixture. Bake in preheated oven at 180°C (approximately 350°F) for about 1 hour or until golden brown. Remove from the oven. Transfer to a serving plate and serve.
