Villa Paggi country house

Torta Pasqualina (Vegetable pie with ricotta and spinachs): Main Dish

Servings: 4

Prep time:20min

Ingredients:

• 

  1 kg fresh spinachs or bietola

• 

  500g ricotta

• 

  300g parmigiano cheese

• 

  2 eggs

• 

  a little nutmeg

• 

  a little salt

• 

  1 packet pasta sfoglia (fresh or deep frozen)

Step 1:

Cook the spinachs in a pan with a bit of oil or butter and garlic. Throw the garlic and squeeze the liquid from the vegetable. Chop them in very little pieces.

Step 2:

Grate the parmigiano cheese.

Step 3:

Mix together gently all the ingredients in a tureen, grate a bit of nutmeg, add a little salt (usually I don't because for us the parmigiano is enough for savour).

Step 4:

Put the pasta sfoglia in a baking-pan, made it thin if requested, prik a little with a fork, then put inside the compost you have prepared. You may use stripes of pasta sfoglia to decorate the surface.

Step 5:

Put the pie in the oven. The oven must be at 180-200 degrees (depending on the tipe of oven). Keep in the oven for abour 40 minute, ventilated cooking is better. The pie is ready when it stars to take a brownish colour. And now, enjoy your meal!