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Spinach, cheese & pine nut pie
Spinach, cheese & pine nut pie
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Deliver a delicious pine nut pie straight from your oven to your friend's table.
Ingredients:
  • Melted butter, to grease
  • 1 brown onion, finely chopped
  • 150g baby spinach leaves
  • 1 x 500g ctn Smooth Light ricotta cheese
  • 70g (1 cup) shredded parmesan
  • 4 eggs, lightly whisked
  • 250.00 ml chopped mixed fresh herbs (such as parsley, dill and mint)
  • 45g (1/4 cup) pine nuts
  • Mixed salad leaves, to serve
  • Bought tomato chutney, to serve
  • 225g (1 1/2 cups) plain flour
  • 125g butter
  • 1 egg
Instructions:
  • For the pastry, combine flour and butter in a food processor until mixture resembles fine breadcrumbs. Add egg and water, process until dough starts to come together. Transfer to floured surface, knead until smooth, shape into disc. Chill covered in plastic wrap in fridge for 30 minutes.
  • Preheat the oven to 190°C and generously brush a 20cm springform pan with melted butter for easy greasing.
  • In a pan over medium heat, warm the oil and sauté the onion and garlic until the onion softens, for about 3-4 minutes. Toss in the spinach and cook for an additional 2 minutes until it wilts. Transfer to a spacious bowl.
  • Combine the ricotta, parmesan, egg, and herbs with the spinach mixture. Season with salt and pepper, and stir until fully mixed.
  • Roll out the pastry into a 32cm-diameter disc on a lightly floured surface. Fit the pastry into the pan, leaving some overhang. Fill the pan with the spinach mixture. Fold the overhanging pastry to partially cover the filling. Sprinkle with pine nuts and bake until golden and cooked through, approximately 50 minutes.
  • Enjoy the dish warm or at room temperature alongside fresh salad leaves and a dollop of chutney.

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