The one with shortcrust pastry, spinach & ricotta

Name: The one with shortcrust pastry, spinach & ricotta
Yield: Makes a 24–26 cm (9½–10½ inch) pie; serves 6–8
Cuisine: Italian
Ingredients: 1 egg, well beaten with a splash of water; 350 g (12 oz) ricotta; ⅓ cup (30 g) parmesan, grated; zest of ½ lemon; 1 egg; 1 teaspoon salt; 2⅓ cups (350 g) plain (all-purpose) flour; ¼ of a whole nutmeg, grated; 120 ml (4 fl oz) water, very cold; a pinch of salt; 175 g (6 oz) butter, diced, very cold; approximately 400 g (14 oz) English spinach leaves, or 200 g (7 oz) frozen spinach; 2 garlic cloves, peeled; 1–2 tablespoons olive oil

Preparation info

Makes a 24–26 cm pie; serves
6–8

Difficulty
Easy

Appears in

Pomegranates & Artichokes

By Saghar Setareh

Published 2023

About

Ingredients

For the filling

350 g (12 oz) ricotta
1–2 tablespoons olive oil

Method

Start with the filling. Drain the ricotta in a small colander, perched over a bowl, for at least 30 minutes, to lose its excess water. Don’t skip this step; a soggy filling will make the bottom pie crust gummy.

For the pastry, toss the flour in a large bowl with the salt and butter, pinching each piece of butter between your thumbs and index fingers, to get a sandy texture. (Alternative