Spinach, ricotta and red pepper pie


Today I’m going to show you how to make spinach, roasted red pepper and ricotta pie. You will need:

cooking spray

10 spring onions

3 garlic cloves, crushed

300g baby spinach (we used 250g and worked fine)

a 450g jar roasted red peppers in brine or 4 peppers, roasted in  oven.

1 tbsp unwaxed lemon zest

2 tbsp each of chopped fresh dill, parsley, oregano and mint. (don’t need to have all herbs)

340g ricotta, crumbled

a large pinch freshly grated nutmeg (we used powder)

1 large egg, beaten.

2 large potatoes, or 4 small ones

all the ingredients


how to cook the pie.

step 1.

Preheat your oven to 200c/fan 180c/gas mark 6. Spray a pan with cooking spray and place over a medium-low heat. Add the spring onions and garlic and cook gently for 4-5 mins, or until the onions are soft. Remove from the heat and set aside in a large bowl.

step 2.

spray a frying pan with cooking spray and place over a medium-high heat. Stir-fry the spinach for 1-2 mins, or until just weighted, then chop,

step 3.

Mix the spinach into the spring onion mixture with the peppers, lemon zest, herbs,ricotta, nutmeg,and egg. Season and transfer to a medium pie dish. Scrunch up the pastry and place over the spinach filling. Spray with cooking spray and bake for 15-20 mins, or until just crisp. Divide between 4 plates and serve with potato cubes and roasted aubergines.


For pudding I put some mixed tropical fruits with meringues and fromage frais.



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