A very quick and easy recipe that can be easily modified with pancetta or raisins
Ingredients
- 8 cubes of frozen spinach
- 1 egg
- 2 tsp. nutmeg
- 250g of ricotta
- One rolle of pre-made puff pastry dough
- optional: 50g of pancetta or raisins
Method
First, set the spinach to defrost in the microwave and begin preheating the oven to 180°C. In the meantime we can begin preparing the pastry and filling.
Cover a baking tin in grease proof paper and unroll the pastry sheet. Roll it out a little thinner with a rolling pin before placing it on top of the tin. Gently work the pastry into the base of the tin and along the bottom edge to make sure there are no air pockets, leaving the rest of the pastry hanging over the edge. There's no need to cut off the excess as we'll fold it over the top after adding the filling.
If you want to add pancetta to the filling, cut it into cubes and fry on a medium heat until lightly crispy on the outside.
Once the spinach has defrosted, squeeze out all the water, making sure there is no excess at all. Add the spinach to a mixing bowl along with one egg and the tub of ricotta. Mix and add a couple of teaspoons of nutmeg and a liberal pinch of salt and pepper. At this stage you can also mix in either the pancetta or a handful of raisins.
Spoon the mixture into the tin and even it out with a fork. Fold the excess pastry over the top and towards the middle, leaving a a hole in the centre.
Bake in the oven for 25-30 minutes, making sure the spinach is fully cooked. Remove and let it sit for 5-10 minutes before serving.
