Name: Spinach and Ricotta Pie
Yield: Makes 6
Ingredients: 8 g (¼ oz/1½ teaspoons) salt; 200 g (7 oz/2 cups) grated parmesan cheese; 400 g (14 oz/1⅔ cups) ricotta cheese; 800 g (1 lb 12 oz) baby English spinach; 125 ml (4 fl oz/½ cup) water; ½ quantity puff pastry; 1 handful basil leaves; poppy seeds, for sprinkling; 1 quantity savoury shortcrust pastry; 55 ml (1¾ fl oz) verjuice; 100 g (3½ oz) peeled and grated potato; 200 g (7 oz) brown onions, finely chopped; 40 ml (1¼ fl oz/2 tablespoons) extra virgin olive oil; 6 thyme sprigs; 5 garlic cloves, finely chopped; 5 g (⅛ oz/1 teaspoon) white pepper; egg wash, for brushing

Preparation info

Makes
6

Difficulty
Medium

Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

About

This is a classic vegetarian pie — everyone has a different version. At Bourke Street Bakery we have kept it fresh and simple, although for something different you can try adding a little ground nutmeg or cinnamon at the end. We use baby spinach in this recipe, but it works just as well with silverbeet (Swiss chard).

Ingredients

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Ingredients

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