Spinach Ricotta Pie with Lattice Top
Ingredients
Dough
- 3 egg yolks
- 3 tablespoons heavy cream
- 3 heaping tablespoons margarine
- About 2 1/2 cups all-purpose flour, plus more as needed
- A pinch of salt
- 1 additional egg yolk (for egg wash)
- 1 teaspoon milk (for egg wash)
Filling
- 1/2 bunch fresh spinach
- 200 grams ricotta cheese
- 100 grams Parmesan cheese, grated
- Salt to taste
- 1/2 cup heavy cream (optional)
- Olive oil (as needed for sautΓ©ing)
Preparation
Filling
SautΓ© spinach with olive oil until most of the liquid has evaporated
Stir in ricotta cheese, Parmesan cheese, and optional heavy cream; season with salt to taste
Dough
In a bowl, combine egg yolks, margarine, heavy cream, salt, and 1 cup flour; mix until well combined
Add another cup of flour and mix until incorporated
Add the remaining 1/2 cup flour and mix until a dough forms
Assembly
Preheat oven to 200Β°C (400Β°F)
Roll out a portion of the dough and line a baking pan
Spread the filling over the dough
Arrange strips of dough over the filling in a lattice pattern
Whisk the additional egg yolk with milk and brush over the top
Bake until the crust is golden brown
Notes
This dough recipe is the same as used for Brazilian empadinhas (mini pies)
Feel free to substitute the filling with your favorite ingredients
