- one sheet shortcrust pastry (any ready made pie crust will do)
- 250 gr ricotta cheese
- 1 egg
- 80 gr grated Parmesan cheese
- 500 gr frozen spinach
- 3 medium sized carrots
- 2 medium sized zucchini
- olive oil for coating
- salt and pepper to taste
First step is to cook your spinach making sure to drain any excess water and set aside to cool.
Prepare your veggies by washing them, trimming off the ends and slicing them into very thin rounds. You could also use a mandolin slicer if you have one to make things easier.
Set these aside and prepare the filling.
To make the filling mix together the ricotta, Parmesan, egg, salt and pepper until all the ingredients are thoroughly blended.
Add the spinach to the mix that you previously set aside to cool off.
This is what you should have at this point.
Now all your ingredients are ready and you can assemble the pie. Line your pan with parchment paper and add the pastry dough.
Trim off the edges and set aside....I'll show you how to make little veggie roses with them later :-)
Add the spinach and cheese filling.
Go around the pie layering the rounds of carrots then zucchini until you reach the center standing the rounds upright into the spinach cheese filling.
Once you are done coat the top layer with some olive oil and add another dash of salt and pepper.
Now bake in a preheated over at 180°c (355° f) for one hour.
and you're done!
Here is another version of the recipe that allows you to make cute little appetizers using the same ingredients.
I used the extra dough that I previously trimmed off but you can take a sheet of savory pastry dough and cut into strips.
Spread a layer of ricotta cheese (you can also substitute with cream cheese here - I recommend Philadelphia herb and garlic cream cheese for this recipe) and add the carrot and zucchini making sure that the veggies stick out a bit from the top.
Roll them up forming little "roses".
Close the bottoms and add them to muffin liners brushing some olive oil on top and adding a dash of salt and pepper.
Bake at the same temperature as the pie and for the same amount of time.
Aren't they the cutest?! And they are so tasty.
Hope you enjoyed the recipe!