Spinach And Ricotta Pie

by Tarla Dalal

Other Related Recipes

Broccoli Pizza Pie
Calzone
Four Cheese Pizza
Mushroom and Pepper Pizza
Onion And Thyme Focaccia
Pesto Pizza Sandwich
Pizza Gardenia
Pizza Margherita
Roman Style Pizza With Mushrooms, Garlic And Walnuts
Smoked Pepper And Cheese Bread
Stuffed Focaccia
Sun-Dried Tomato Loaf
Wholesome Deep Dish Pizza

Accompaniments

Garden Fresh Fusilli
Pesto Minestrone
Sicilian Cremes
Spinach And Cottage Cheese Canneloni

5/5 stars 100% LIKED IT

1 REVIEW ALL GOOD

Added to 42 cookbooks
This recipe has been viewed 4205 times

The Italian word "pizza" simply means a "pie", although they are not conventional pies in the strict sense of the word, there are some classic versions of pizzas which are pies with double crusts. They are baked in large tins and then sliced for serving. Spinach and ricotta pie is a classic pizza pie, a whole meal pizza pie enclosing a filling of garlic, spinach, ricotta cheese, cheese and sultanas, baked and served warm. You can make this recipe ahead of time and reheat it just before serving.

Add your private note

Preparation Time: 30 mins.
Cooking Time: 30 mins.
Serve 4.
Show me for servings

Ingredients

For the crust
1 Wholemeal Pizza Base

For the filling
2 cups finely chopped spinach (palak)
1/2 cup ricotta cheese or paneer (cottage cheese)
1/4 cup chopped onions
2 cloves of garlic (lehsun), chopped
1 tbsp sultanas
1/2 cup cheese ,grated
a pinch of nutmeg (jaiphal) powder
1 tbsp olive oil or oil
salt and black pepper (kalimirch) powder to taste

For glazing
2 tbsp milk
1 tbsp butter

Method

For the filling

Heat the olive oil in a pan and sauté the onion till it turns translucent.
Add the garlic and sauté for one minute.
Add the spinach and sauté for a further 5 minutes.
Add the ricotta cheese, sultanas and cheese and mix well. Season with salt, pepper and nutmeg.
Keep aside.

How to proceed

Roll out 2/3 of the dough into a 200 mm. (8") diameter circle and the other 1/3 portion into a 150 mm. (6") diameter circle.
Line the base and sides of a greased 150 mm. (6") diameter pie dish with the larger (2/3) portion of the rolled dough.
Spread the filling and cover with the smaller rolled dough.
Seal the edges using a little water and trim the edges using a knife. Discard the excess dough. Prick the top of the pie with a fork at regular intervals.
Brush the top with the milk.
Bake in a pre-heated oven at 180°C (360°F) for about 20 minutes or till evenly browned.
Remove from the oven and glaze with the butter.
Cut into wedges and serve hot.

RECIPE SOURCE : The Complete Italian Cook Book