phyllo ricotta vegs pie

phyllo ricotta vegs pie
 
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This recipe was uploaded
by Grandmadamada

 
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Ingredients

Ingredients
Method
 
  • spinach
  • leek
  • ricotta
  • 1 free range egg
  • salt, nutmeg, grated ginger
  • speck di Sauris
  • grated parmesan
  • garlic
  • peperoncino
  • some green olives into pieces
  • for the phyllo pastry
  • 3 hg 00 flour
  • 4 tbsp evo oil
  • lukewarm water enough to knead and feel it's silky and not too sticky
  • evo oil to brush
for supper I had some left boiled spinach, the last little ones from winter, I let them sautèe in a pan with garlic evo oil and a bit of peperoncino. I took the spinach from the pan and put the sliced leek from my orto at low fire until soft.
One egg went in 200 gr of ricotta with some nutmeg and grated fresh ginger, once cool I added the vegs and the olives.
Before preparing the filling I had the dough ready letting it rest for half an hour on the working board under a hot pan.
I rollpinned it as thin as I could and made two layers, spreading evo oil on the first one before the filling and the second one on top. I made a curled seam all around and some holes with a toothpick to let the stem escape while baking.
ohhhhh I forgot the thin flakes of speck on top before covering the pie with the second layer of phyllo pastry.

This time I was very proud of my pastry not so about the filling, I could have dared more with salt and peperoncino.
next time

phyllo ricotta vegs pie

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alt

This recipe was uploaded by Grandmadamada

 
 
when I have fresh ricotta from the farmer I cannot but do this pie adding to the filling what I have on hand

Method


for supper I had some left boiled spinach, the last little ones from winter, I let them sautèe in a pan with garlic evo oil and a bit of peperoncino. I took the spinach from the pan and put the sliced leek from my orto at low fire until soft.
One egg went in 200 gr of ricotta with some nutmeg and grated fresh ginger, once cool I added the vegs and the olives.
Before preparing the filling I had the dough ready letting it rest for half an hour on the working board under a hot pan.
I rollpinned it as thin as I could and made two layers, spreading evo oil on the first one before the filling and the second one on top. I made a curled seam all around and some holes with a toothpick to let the stem escape while baking.
ohhhhh I forgot the thin flakes of speck on top before covering the pie with the second layer of phyllo pastry.

This time I was very proud of my pastry not so about the filling, I could have dared more with salt and peperoncino.
next time
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