Italian Spinach Pie

Name: Italian Spinach Pie
Ingredients: 400 g plain flour; 4 medium eggs + 6 egg yolks; 1/2 tsp salt; 200 g butter, softened + 1 tblsp; 75 g pine nuts; 1 medium onion, finely diced; 2 cloves garlic, finely chopped; 450 g frozen spinach, thawed; 2 tbsp breadcrumbs; 300 g ricotta; 50 g parmesan, grated; 1/4 tsp nutmeg; 3-4 tbsp milk

13 ingredients

4 steps

Ingredients

400 g plain flour
4 medium eggs + 6 egg yolks
1/2 tsp salt
200 g butter, softened + 1 tblsp
75 g pine nuts
1 medium onion, finely diced
2 cloves garlic, finely chopped
450 g frozen spinach, thawed
2 tbsp breadcrumbs
300 g ricotta
50 g parmesan, grated
1/4 tsp nutmeg
3-4 tbsp milk

Directions

1

Mix flour, 2 eggs, 1/2 tsp salt, 1 cup butter and 2-3 tbsp water. Knead until smooth then wrap in plastic wrap and chill for about 30 mins.
2

Heat 1 tbsp butter in a frying pan and sweat onion and garlic until soft. Add spinach and cook for 2 mins over low heat.
3

Preheat oven to 400°F. Line a 10 inch cake pan with parchment paper. Turn dough out onto a floured work surface and roll 2/3 into 13 inch disc. Transfer to prepared pan and press up edges to around 1 1/2 inch. Prick dough several times with a fork and sprinkle with breadcrumbs.
4

Mix pine nuts with 2 eggs, spinach mixture, ricotta and Parmesan. Season and add nutmeg then transfer to pan. Make 6 wells in the filling and place 1 egg yolk in each. Roll remaining dough into an 11 inch lid and place on top. Cut off excess dough, firm edges, cut a hole in the center, brush with milk and bake for 30-40 mins until golden brown. Brush with milk again and return to oven for 20 mins. Remove and allow to cool slightly before cutting. Serve with pine nuts.