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Nutrition: per serving

  • kcal397
  • fat27g
  • saturates14g
  • carbs24g
  • sugars3g
  • fibre3g
  • protein14g
  • salt1.1g
    low

Method

  • step 1

    Heat oven to 180C/160C fan/gas 4. Melt half the butter with the oil in a sauté pan. Add the onion and cook for 10 mins until softened. Remove to a bowl.

  • step 2

    Add a few handfuls of spinach to the pan and cook for a few mins until it has wilted down. Remove from the heat and drain in a colander. Repeat until all the spinach is cooked. Press with the back of a spoon to remove any excess liquid. Now roughly chop and tip into the bowl with the onion. Stir in the nutmeg, ricotta, egg yolks, Parmesan and some seasoning and mix well.

  • step 3

    Roll out one pack of pastry on a lightly floured surface to a 25 x 30cm rectangle, then lay on a large baking sheet. With the longest side facing you, pack the spinach mixture down the middle of the pastry, leaving a 5cm border all the way around. Brush the pastry all the way round with some beaten egg.

  • step 4

    Roll out the second pack of pastry to a rectangle slightly larger than the first. Drape over the top and gently press down the edges to seal both pastry layers together. Trim the edges to neaten and crimp with your fingers, or seal down with a fork.

  • step 5

    Brush all over with beaten egg and, if you like, lightly score the pastry with the back of a knife in a criss-cross fashion, making sure you don’t cut all the way through. Bake for 40 mins. Leave to rest for 10 mins before serving.

Recipe from Good Food magazine, December 2012

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Comments, questions and tips (14)

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Overall rating

A star rating of 4.6 out of 5.17 ratings

sarahob906455

question

How long will this keep in the fridge (assembled but not baked)? Thanks

pinnerpearl2oTRXQRc

I made this to use up some ricotta cheese. It turned out really well. Used frozen spinach, added some chorizo and used some leftover Stilton instead of Parmesan as I didn’t have any. Will definitely make again.

Maxine Jordan 1

This was really good.

Rosalind.h1

question

Can this be frozen?

Barney Good Food avatar
Barney Good Food

Hi, If the pastry wasn't already frozen then it should be fine to freeze uncooked then defrosted completely before baking as stated. Please bear in mind that we haven't actually tested this ourselves. Thanks, Barney

AStock9

question

I really like this recipe, but the instructions aren't 100% clear - in Step 1, it says use half the butter and oil, but the recipe doesn't mention butter again. Common sense would suggest in Step 2 to wilt the spinach?

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