Spinach And Cheese Dinner Pie Recipe

About this recipe

A hearty and satisfying spinach and cheese pie, perfect for dinner. This eggetarian dish combines creamy ricotta, mozzarella, and spinach in a flaky crust for a comforting meal.

Ingredients

• 1 kg Sicilian Ricotta Cream Sac A Poche - 1Kg - Marco Alimentari
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• - Doves Farm Organic Chickpea Flour
• 2 X 320G Jus-Rol Shortcrust Sheets Frozen
• 395G D'Aucy Chopped Spinach
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• 1 Kg Heera Black Pepper Coarse 1kg
• NaN Organic Golden Flaxseed Flour

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large mixing bowl, combine 1 lb ricotta, 1 lb shredded mozzarella, and a pinch of salt and pepper. Mix until smooth. Then, gradually add 1 cup of chickpea flour mixed with 1 cup of water to the cheese mixture and stir until evenly distributed.
3. 3. Add 2 cups of chopped fresh spinach to the cheese mixture and stir until evenly distributed.
4. 4. Line a deep-dish pie pan with shortcrust pastry, pressing it gently into the edges.
5. 5. Pour the spinach and cheese mixture into the prepared crust, spreading it out evenly.
6. 6. Roll out the second shortcrust pastry and place it over the filling. Trim the edges and crimp to seal. Cut a small center hole and a few slits for steam to escape.
7. 7. Brush the top crust with a mixture of 1 tablespoon of flaxseed flour and 2.5 tablespoons of water for a golden finish.
8. 8. Bake in the preheated oven for 1 hour. Check after 45 minutes and rebaste with the flaxseed mixture if needed. Bake an additional 15 minutes if the crust is not golden brown.
9. 9. Remove from the oven and let cool for 10-15 minutes before slicing and serving.