Spinach and ricotta pie

Posted on July 22, 2009. Filed under: pizza | Tags: , |

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.

Preparation Time : 30 mins.
Cooking Time : 30 mins.

Serve 4.

For the crust

1 wholemeal pizza base

For the filling
2 cups spinach, finely chopped
1/2 cup ricotta cheese or paneer (cottage cheese), crumbled
1/4 cup onion, chopped
2 cloves garlic, chopped
1 tablespoon sultanas
1/2 cup cheese, grated
a pinch of nutmeg (jaiphal)
1 tablespoon olive oil or oil
salt and pepper to taste
For glazing
2 tablespoons milk
1 tablespoon butter
For the filling
1. Heat the olive oil in a pan and sauté the onion till it turns translucent.
2. Add the garlic and sauté for one minute.
3. Add the spinach and sauté for a further 5 minutes.
4. Add the ricotta cheese, sultanas and cheese and mix well. Season with salt, pepper and nutmeg.
5. Keep aside.
How to proceed
1. 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.
2. Line the base and sides of a greased 150 mm. (6″) diameter pie dish with the larger (2/3) portion of the rolled dough.
3. Spread the filling and cover with the smaller rolled dough.
4. 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.
5. Brush the top with the milk.
6. Bake in a pre-heated oven at 180°C (360°F) for about 20 minutes or till evenly browned.
7. Remove from the oven and glaze with the butter.
8. Cut into wedges and serve hot.

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