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