Potato and Spinach Gnocchi
15
min
Easy
Rustic Ricotta and Spinach Pie
The ricotta and spinach pie is soft and flavourful, definitely among the tastiest and easiest savoury pies to make, and it pleases everyone.
- Difficulty
- Easy
- Prep Time
- 30 min
- Cook Time
- 40 min
- Servings
- 6 people
Ingredients
- Spinach Powder, 1 teaspoon
- Santa Lucia Yeast for Pizza and Savoury Dishes, 2 teaspoons
- Gluten Free Flour Mix for Sweets and Savouries, 300 g
- butter, 150 g
- Grana cheese, 100 g
- salt, a pinch
- pepper, a pinch
- eggs, 2
- ricotta, 400 g
- cooked ham, 150 g
- scamorza cheese, 50 g
Method
Place the Ar.pa flour mix and softened butter in a bowl. Add the Grana, salt, pepper, eggs, and instant yeast. Work the dough until soft, smooth, and homogeneous. Wrap the dough in plastic wrap and let it rest in the fridge for 20 minutes.
In a bowl, combine the ricotta, diced cooked ham, Grana, cubed scamorza, spinach powder, and pepper. Mix with a spoon.
After resting, take the dough and roll out 3/4 of it with a rolling pin onto a baking paper disc (same size as the mold base) to a thickness of 6 mm.
Place the dough in the mold, prick with a fork, pour the ricotta mixture on top, and level it.
Roll out the remaining dough and cut strips about 1 cm thick.
Place the strips over the pie first in one direction and then the other, crossing them to form a lattice pattern. Bake at 180°C for 40 minutes.
