Spinach, Ricotta and Eggs Pie

Spinach, Ricotta and Eggs Pie

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Spinach, Ricotta and Eggs Pie Ingredients

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10 Egg
300 g Ricotta Cheese
1 Onions
2 cup spinach
1/2 tsp Black pepper
1 tsp Salt
For a pie dough
2 cup all purpose flour
1 tbsp Baking Powder
1 cup Amul Butter
2/3 cup Cold water
2 tbsp Olive Oil
2 tsp Salt

Spinach, Ricotta and Eggs Pie Nutritional information

1
Serving
311
Calories
22 g
Protein
22.8 g
Fat
3.7 g
Carbs
180 mg
Cholesterol
0.3 g
Fiber
856.0 mg
Sodium

Related Recipes

Protein-rich pie best for breakfast, having the goodness of greens, Italian herbs, and fresh cheese.

Cuisine:
  • Prep
    20 min
  • Cook
    40 min
  • Total
    60 min
  • Serves
    6
  • Diff
    Medium

Ingredients

  • For a pie dough

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Spinach, Ricotta and Eggs Pie Step by step

1
Done

Preheat oven to 350 degrees F. For pie dough, mix all ingredient together and make a dough.
For full detail find our Homemade Pie Crust Dough recipe.

2
Done

Chop the onion and spinach (you can use kale instead of spinach)

3
Done

Put onion, into preheated frying pan and cook for 1 minute on high temperature.

4
Done

Add spinach, salt, and peppers and cook for 1 more minute.

5
Done

In a large bowl, mix together the ricotta cheese and fried vegetables, combine all light.

6
Done

Take out dough from the fridge and form 2 balls. Roll into a big circle. Place in pan and flute the edges.

7
Done

Spread the mixture over the pie dough.

8
Done

Carefully crack each of the 10 eggs and put on the top of ricotta mixture.

9
Done

Roll out another sheet of puff pastry and lay it on top of the pan, crimping the edges to seal.

10
Done

Whisk the remaining egg white and brush over the top of the pie. Bake around 35 to 45 minutes until golden and cooked through.

11
Done

Allow to cool around 10 minutes, remove from the pan and serve.

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