Kary Osmond Spinach and Ricotta Pie Recipe
Описание:
Smells really good as it bakes.
Perfect of brunch or a light lunch.
Serve with salad, roasted beets, fish.
Ingredients:
1 bag (227g ) fresh spinach, rinsed
¾ cup sliced green onion (about 3-4 onions)
1 cup ricotta
½ cup crumbled feta
¼ cup chopped fresh dill
1 egg
1 teaspoon ground nutmeg
¼ teaspoon salt
6 sheets phyllo pastry
3 tablespoons olive oil
Instructions:
Preheat oven to 400°F.
Heat a large pot over medium-high heat. Add slightly wet spinach; cook and stir until spinach is wilted, about 1-2 minutes. Transfer spinach to a colander and rinse under cold water until cool enough to handle. Squeeze spinach dry with your hands and roughly chop.
Stir together spinach, green onion, ricotta, feta, egg, nutmeg, dill and salt in a bowl, set aside.
Brush a 10-inch oven-proof nonstick frying pan with olive oil.
Working quickly, place 1 sheet of filo on the counter, brush with olive oil. Layer another sheet of filo over the first, turning it slightly. Repeat with remaining 4 sheets of filo turning each slightly.
Gently transfer filo to oiled frying pan, allowing the filo to hang over the edge.
Spread spinach mixture in centre of filo, bring filo over spinach mixture, brush with oil and bake until the pie is golden and crispy, about 25 minutes.
Helpful Hints:
The best way to thaw phyllo is in the fridge overnight.
After you use phyllo, you can rewrap the rest and re-freeze for another use.
Smells really good as it bakes.
Perfect of brunch or a light lunch.
Serve with salad, roasted beets, fish.
Ingredients:
1 bag (227g ) fresh spinach, rinsed
¾ cup sliced green onion (about 3-4 onions)
1 cup ricotta
½ cup crumbled feta
¼ cup chopped fresh dill
1 egg
1 teaspoon ground nutmeg
¼ teaspoon salt
6 sheets phyllo pastry
3 tablespoons olive oil
Instructions:
Preheat oven to 400°F.
Heat a large pot over medium-high heat. Add slightly wet spinach; cook and stir until spinach is wilted, about 1-2 minutes. Transfer spinach to a colander and rinse under cold water until cool enough to handle. Squeeze spinach dry with your hands and roughly chop.
Stir together spinach, green onion, ricotta, feta, egg, nutmeg, dill and salt in a bowl, set aside.
Brush a 10-inch oven-proof nonstick frying pan with olive oil.
Working quickly, place 1 sheet of filo on the counter, brush with olive oil. Layer another sheet of filo over the first, turning it slightly. Repeat with remaining 4 sheets of filo turning each slightly.
Gently transfer filo to oiled frying pan, allowing the filo to hang over the edge.
Spread spinach mixture in centre of filo, bring filo over spinach mixture, brush with oil and bake until the pie is golden and crispy, about 25 minutes.
Helpful Hints:
The best way to thaw phyllo is in the fridge overnight.
After you use phyllo, you can rewrap the rest and re-freeze for another use.
Комментарии:
So Soap пишет: Yummy ! I just love the taste!
legourmettv пишет: Thanks - We'll be mixing it up a bit with new hosts and new formats for a while…
Eat East Indian пишет: Great recipe. Thanks for sharing!
ailse491 пишет: Thx for this simple but yum recipe
Robert Peters пишет: Love the new format of the show! Great video recipe today!
So Soap пишет: Yummy ! I just love the taste!
legourmettv пишет: Thanks - We'll be mixing it up a bit with new hosts and new formats for a while…
Eat East Indian пишет: Great recipe. Thanks for sharing!
ailse491 пишет: Thx for this simple but yum recipe
Robert Peters пишет: Love the new format of the show! Great video recipe today!
You'll Need:
1/2 box ( 8 oz / 227g ) Notta Pasta
1/4 cup finely chopped Italian parsley
Salt and pepper, to taste
1 Tbsp olive oil
1 medium onion, minced
3 cloves garlic, minced
1 - 10 oz (280g) package frozen chopped spinach, thawed & squeezed dry
4 egg whites
1 - 15 oz (425g) container part-skim ricotta cheese
1 tsp salt
1/2 tsp nutmeg
1/2 tsp pepper
2 Tbsp parmesan cheese
Procedures : 1 Preheat oven to 350?F (175?C). Lightly oil a 9" pie plate.
2 Boil Notta Pasta according to box directions. Rinse under cold water and drain well. Immediately toss with parsley, salt and pepper.
3 Pour mixture into pie plate. Spread evenly on bottom and up sides of pie dish to form a shell.
4 In a non-stick skillet, heat olive oil over medium-high heat. Add onion and garlic. Saut? until softened. Mix in spinach, and set aside to cool.
5 Beat together egg whites, ricotta cheese, salt, nutmeg, pepper, and parmesan cheese.
6 Stir into spinach mixture.
7 Spread evenly in shell. Bake 40 minutes or until set.
8 Serving suggestion: Serve warm topped with your favorite spaghetti sauce.
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