Spinach and ricotta pie
(Percentage of daily recommendation)
| Calorie | 3,484 cal. | (166 %) | ||
| Protein | 89 g | (91 %) | ||
| Fat | 243 g | (209 %) | ||
| Carbohydrates | 235 g | (157 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 20.2 g | (67 %) |
| Vitamin A | 6.8 mg | (850 %) | ||
| Vitamin D | 4.6 μg | (23 %) | ||
| Vitamin E | 39.8 mg | (332 %) | ||
| Vitamin K | 2,359.7 μg | (3,933 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 2.2 mg | (200 %) | ||
| Niacin | 27.6 mg | (230 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 972 μg | (324 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 65 μg | (144 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 325 mg | (342 %) | ||
| Potassium | 4,556 mg | (114 %) | ||
| Calcium | 1,893 mg | (189 %) | ||
| Magnesium | 490 mg | (163 %) | ||
| Iron | 25.9 mg | (173 %) | ||
| Iodine | 182 μg | (91 %) | ||
| Zinc | 10.6 mg | (133 %) | ||
| Saturated fatty acids | 131.4 g | |||
| Uric acid | 481 mg | |||
| Cholesterol | 779 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- For the dough
- 300 grams Pastry flour
- 150 grams cold butter
- 1 pinch salt
- 1 egg
- 600 grams Spinach
- ½ bunch parsley (finely chopped)
- ½ bunch Basil (finely chopped)
- 1 Tbsp thyme
- 1 Tbsp butter
- 1 shallot
- 200 grams Ricotta cheese
- 50 milliliters Whipped cream
- 50 grams Parmesan (freshly grated)
- salt
- freshly ground peppers
- vegetable oil (for the pan)
Preparation steps
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 and chop all ingredients with a knife until crumbly. Quickly knead into a smooth pastry and shape into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Peel shallot and chop finely. Heat1 tablespoon of butter in a pan and saute shallot until translucent. Add spinach and saute until all liquid has evaporated. Add herbs and season with salt and pepper. Mix with ricotta, cream and parmesan.
Oil pie pan.
Divide pastry into two part and roll out into two circles. Line pan with one circle, making an edge all around. Spread with spinach mixture and top with remaining pastry. Press the edges together firmly and prick pie several times with a fork.
Bake in preheated oven at 180°C (approximately 350°F) for about 50-60 minutes or until golden brown. Serve warm or cold.