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BABY
SPINACH, CHEESE AND OLIVE PIE
125
g baby spinach leaves
125 g small sorrel leaves
1 tablespoon butter
6 shallots, chopped
Freshly grated nutmeg
375 g ricotta cheese
1/3 cup grated parmesan cheese
1/4 cup chopped parsley
1/4 cup chopped mint
1/2 cup chopped pitted olives
3 eggs, lightly beaten
8 sheets filo pastry
Olive oil
Place
spinach and sorrel in a frypan over medium
heat and stir until wilted, then drain well.
Place butter in frypan over medium heat.
Add shallots and nutmeg to pan and cook
for 2 minutes.
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Combine
greens, ricotta, parmesan, parsley, mint, olives
and eggs in a large bowl. Brush filo with a little
olive oil and place sheets, overlapping and overhanging,
around a large pie dish. Pour in filling, fold
over excess filo and bunch pastry to make a rim
around the pie. Bake in a preheated 350°F
oven for 35 minutes or until pie is set.
Serves
6.
[The
New Cook, Donna Hay]
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