Spinach, Ricotta and Bulgar Wheat Pie

Name: Spinach, Ricotta and Bulgar Wheat Pie
Yield: Serves 6–8
Ingredients: pinch of dried thyme; 2 large eggs; zest of 1 lemon; pinch of cayenne pepper; 450 g ricotta; 3 spring onions, finely chopped; 1 teaspoon Marigold vegetable stock granules; 500 g spinach, washed, cooked, chopped and drained very well (or 750 g frozen, defrosted); as for pizza rustica; 100 g bulgar wheat; 2 tablespoons dried breadcrumbs; 2 tablespoons parmesan, grated

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

How to be a Domestic Goddess

By Nigella Lawson

Published 1998

About

This started off life as a vegetarian version of the sausage and spinach pie above, though it is in no way an inadequate substitute for the carnivore’s version, but rather an entirely seductive alternative in its own right.

Ingredients

For the pastry

as for pizza rustica

Pie
Vegetarian

Method

Make the pastry following the method for the pizza rustica, and Preheat the oven to 200°C/gas mark 6, slipping in a baking sheet as you do so.

Put the bulgar wheat and stock granules in a bowl and cover with boiling water. Place foil over the bowl and let the wheat soak for 10–