Ricotta-Tomato Pie
Ingredients
Instructions
- Preheat the oven at 180C / 390F
- Oil or spray your baking tin and spread the puff pastry to cover it. Make sure the edges overlap, and press down firmly.
- Cut off the edges. I think it looks all right when it's a bit rough.
- Use a vork to press wholes in the dough.
- Place the tin in the middle of the oven, and bake for about 10/12 minutes, or until the pastry looks golden.
- In the meantime, cut the spinach in narrow strips,
- Dice your garlic,
- And cut the onion in small pieces.
- Heat the olive oil and stir fry the onion and garlic for about 5 minutes, don't let them get hard, ju
- Add the spinach, and stir fry until the spinach is wilted.
- Pour the spinach-onion mix in a bowl, add the ricotta
- Add thyme and oregano, stir and bring to taste with salt and pepper.
- Take the pastry out the oven, and cover with the ricotta-spinach mix
- Cut the tomatoes into equal slices, and use to cover the pie.
- Sprinkle some thyme and pepper on top and bake for another 20 minutes
Nutrition & Diet Analysis (per serving)
612
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).