This is a delicious dish that can be your main course or you can eat it as an appetizer. You can serve it warm or at room temperature: it is the ideal dish for any moment, exspecially in the summer time!
This is only one kind of pie that you can prepare with vegetables: I really like them so I'll write some other tasty recipes in the next days!
INGREDIENTS FOR THE DOUGH150 g of Flour
1 or 2 Eggs
50 g of Butter
2 Tablespoons of extra virgin olive oil
Salt
INGREDIENTS FOR THE FILLING400 g of Spinach
250 g of Ricotta cheese made from cow's milk
15 g of Butter
2 Eggs
30 g of Parmesan
Salt
PREPARATION TIME: 20 minutes
COOKING TIME: 45 minutes
DIFFICULTY: medium
WINE: Castel del Monte Chardonnay Doc (White Wine)
PREPARATIONTo make the dough, put the flour on a clean surface into a mound, add 1 or 2 eggs (depending on the consistency of the dough), the pieces of butter, the oil and the salt. Mix all together until you obtain a solid and smooth dough.
Place the dough on a floured board and roll out it 0,5 mm thick and then cover the bottom and the sides of the pie pan.
Preheat the oven to 180-200 °C.
Now prepare the filling. Wash the spinach and shake off excess water. Place it in a large pan with 2 glasses of water. Cover with a lid. Cook gently for about 10 minutes. Remove the pan from the heat and drain. Transfer the spinach to a chopping board and chop finely.
Place the chopped spinach in a pan; add the butter, season with some salt and cook again for about 5 minutes until the butter is melted.
Transfer the spinach in a bowl; add 1 egg, the ricotta cheese and the Parmesan. Mix all together until the mixture become smooth.
Put the mixture over the dough and sprinkle with some Parmesan.
Bake for about 30-40 minutes, or until the pie is golden brown.
In the meanwhile prepare 1 egg hard-boiled. Then cut it into 2 halves and when the pie is ready put them over it.
Serve warm, or at room temperature.
This is the result:
BUON APPETITO!
