Ricotta and Spinach Rustic Pie
The rustic ricotta and spinach tart, with its fragrant crust and savory filling, is a versatile and delicious dish, perfect for any occasion. This **rustic tart** is an explosion of Mediterranean flavors, ideal for those following a **vegetarian** diet or simply looking for a protein-rich alternative. Prepare it in just 55 minutes and bring to the table an authentic homemade **ricotta and spinach tart** that will win everyone over!
Dietary Information
Servings:
- 1
To prepare the ricotta and spinach rustic pie, first put the butter and garlic in a saucepan 1. When the butter has melted, add the spinach 2 and season with salt 3.
- 2
Cover with the lid 4 and cook over low heat for 5 minutes. Let it cool on a colander and squeeze the spinach 5, then chop with a knife 6.
- 3
Also chop the sun-dried tomatoes 7. In a bowl, put the ricotta cheese, add the egg 8 and the Grana 9.
- 4
Season with salt 10 and mix to obtain a homogeneous mixture. Add the spinach 11 and the sun-dried tomatoes 12.
- 5
Mix well 13 to combine all the ingredients. Place the puff pastry, with its parchment paper, inside a 30x23 cm baking pan, so that it adheres well to the bottom and sides. Prick the bottom with the tines of a fork 14. Add the filling and level 15.
- 6
Cover with another roll of puff pastry 16 and fold the edges outwards 17, then seal them with the tines of a fork 18.
- 7
In a small bowl, beat the egg yolk with a tablespoon of milk 19 and brush the rustic pie with this mixture 20. Make cuts on the surface to create a vent for the steam that will form during cooking. Bake in a static oven at 200°C for 25-30 minutes. Your ricotta and spinach rustic pie is ready to be enjoyed 21.
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