Spinach Pie with Ricotta and Eggs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,167 cal. | (198 %) | ||
| Protein | 165 g | (168 %) | ||
| Fat | 311 g | (268 %) | ||
| Carbohydrates | 179 g | (119 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 20.8 g | (69 %) |
| Vitamin A | 8.3 mg | (1,038 %) | ||
| Vitamin D | 14.3 μg | (72 %) | ||
| Vitamin E | 28.5 mg | (238 %) | ||
| Vitamin K | 2,386 μg | (3,977 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 4.1 mg | (373 %) | ||
| Niacin | 49.1 mg | (409 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 1,265 μg | (422 %) | ||
| Pantothenic acid | 9.8 mg | (163 %) | ||
| Biotin | 150.2 μg | (334 %) | ||
| Vitamin B₁₂ | 11.6 μg | (387 %) | ||
| Vitamin C | 330 mg | (347 %) | ||
| Potassium | 5,560 mg | (139 %) | ||
| Calcium | 3,309 mg | (331 %) | ||
| Magnesium | 680 mg | (227 %) | ||
| Iron | 36.2 mg | (241 %) | ||
| Iodine | 300 μg | (150 %) | ||
| Zinc | 21.2 mg | (265 %) | ||
| Saturated fatty acids | 175.5 g | |||
| Uric acid | 462 mg | |||
| Cholesterol | 2,373 mg | |||
| Complete sugar | 31 g |
Ingredients
- For the pastry
- 500 grams Puff pastry dough (frozen)
- For the filling
- 2 shallots
- 2 garlic cloves
- 600 grams fresh Spinach
- ½ bunch parsley
- ½ bunch Basil
- 400 grams Ricotta cheese
- 120 grams freshly grated Parmesan
- 3 Tbsps toasted Pine nuts
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 6 eggs
- In addition
- 1 egg yolk
Preparation steps
For the pastry: thaw puff pastry.
For the filling: peel shallots and garlic and chop finely.
Rinse spinach and herbs, shake dry and blanch in boiling salted water. Drain and rinse in cold water, squeeze and chop.
Whisk ricotta and add spinach, herbs, half of Parmesan, pine nuts, garlic and shallots, season with salt, pepper and nutmeg.
Grease springform pan with oil.
Divide puff pastry into two parts and roll out on a floured surface. Line pan with one half, making an edge all around.
Spread ricotta and spinach mixture on top of pastry and make 6 wells with a spoon. Break eggs into each well, sprinkle with remaining Parmesan. Top with the second half of pastry and press the edges together firmly, cut off any excess pastry. Cut out strips out of remaining pastry. Brush pie with beaten egg yolk, arrange pastry strips on top decoratively and brush with egg yolk as well.
Bake in preheated oven at 200°C (approximately 400°F) for about 50-60 minutes. Remove from oven and cool slightly. Remove from pan and serve warm.
