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Free-form Florentine pie

You're just six ingredients away from an impressive vegetarian pie - sure to become a midweek favourite

  • Prep: 10 mins
    Cook: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 587
  • Carbohydrates 30
  • Saturated Fat 18
  • Sugar 4
  • Protein 20
  • Fat 44
  • Fibre 3
  • Salt 1.64

Nutrition per serving

  • Calories 587
  • Carbohydrates 30
  • Saturated Fat 18
  • Sugar 4
  • Protein 20
  • Fat 44
  • Fibre 3
  • Salt 1.64

Ingredients

  • 2 tsp olive oil
  • 400g bag fresh spinach
  • 250g tub ricotta
  • grating of nutmeg
  • 375g ready-rolled puff pastry sheet
  • 4 medium eggs

Tip

Spinach, ricotta & onion tart
Heat 2 tbsp olive oil in a pan. Add 3 finely sliced red onions and a pinch of sugar and cook for 15 mins until golden. Prepare the recipe as above for stages 1 and 2, then remove pastry as directed and pile in the spinach mix, but do not leave space for eggs. Spoon the onions over the spinach and sprinkle with 2 tbsp pine nuts. Bake for 5 mins until the pastry is golden and cooked through.

Method

  1. Heat oven to 220C/200C fan/gas 7. Heat the oil in a large saucepan. Add the spinach and cook until wilted, then drain and thoroughly squeeze out as much liquid as possible. Mix with the ricotta, nutmeg and plenty of seasoning.

  2. Lay the pastry on a baking sheet and pinch up the edges to form a lip all round. Prick the base all over with a fork, so the pastry doesn’t puff up too much. Bake for 15 mins or until the pastry is light brown.

  3. Remove from oven and press the pastry down if it has puffed up. Pile in the spinach mix, leaving four clear areas for the eggs to go into. Carefully crack an egg into each space. Season and pop back in the oven for a further 10-15 mins until the white is set and yolk is still a little runny, or to your taste.

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