Spinach pie

Ingredients for 4 servings:

• 350 g flour
• 1 pinch of salt
• 170 g butter
• 2 egg yolks
• 6 tbsp water, ice cold
• 450 g spinach, frozen, thawed
• 2 tbsp olive oil
• 1 large onion(s), chopped
• 2 garlic cloves, finely chopped
• 2 eggs, lightly beaten
• 225 g ricotta
• 50 g Parmesan, freshly grated
• 1 pinch of nutmeg
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

For the pie crust, sift flour into a bowl, add salt and butter in small pieces, and rub it into the flour with your fingers until crumbly. Whisk the egg yolk with ice water, drizzle it over the flour mixture, and rub it in with your fingers. Shape the dough into a ball, cover, and refrigerate for about 30 minutes. Preheat the oven to 200°C. For the filling, drain the spinach and squeeze it dry. Heat the olive oil in a large pan. Add the onion and sauté until soft. Add the garlic and spinach and cook for 10 minutes, stirring occasionally. Allow the mixture to cool slightly. Stir in the eggs, ricotta, and Parmesan cheese. Season with salt, pepper, and nutmeg. Grease a quiche or fruit tart dish. Roll out 2/3 of the dough on a floured surface. Line the dish with pastry, leaving an overhang at the edges. Add the spinach mixture and spread evenly. Roll out the remaining dough and cut into 1 cm wide strips. Place these strips in a lattice pattern over the pie and press down firmly along the edges. Trim any excess dough. Bake the pie in the oven for about 45 minutes until golden brown. Let cool briefly before removing from the pan.