Italian Spinach and Ricotta Pie with Eggs
"Recipe adapted from bbc.co.uk"
Ingredients:
For the pie
Butter, for greasing
2 tbsp plain flour, for dusting
6 free-range eggs (5 for boiling, 1 for glazing)
200g spinach
110g dandelion leaves or rocket
2 tbsp extra-virgin olive oil
1 onion, finely chopped
500g ricotta
50g grated parmesan (or vegetarian alternative)
110g provolone (or vegetarian alternative), diced
Salt and black pepper
500g ready-made puff pastry
For the salad:
300g broad beans (shelled weight)
5 small celery sticks, cut into thin matchsticks
Large handful of rocket
12 mint leaves, torn
4 tbsp extra-virgin olive oil (plus extra to serve)
Juice of 1 lemon
110g Pecorino (or vegetarian alternative), shaved
Method:
Preheat the oven to 200°C (180°C fan). Grease a 28cm deep pie dish with butter and lightly dust with flour.
Boil 5 of the eggs for 10 minutes, then cool in cold water. Peel and slice in half lengthways.
Wash the spinach and dandelion leaves, then place in a hot pan with a lid and cook for 4–5 minutes, until wilted. Drain well, squeeze out any excess moisture, roughly chop, and transfer to a bowl.
Heat the olive oil in a frying pan and gently cook the onion until soft. Set aside to cool slightly.
Add the onion to the greens, then mix in the ricotta, parmesan and provolone. Season with salt and black pepper, and stir until well combined.
Roll out half the pastry and use it to line the prepared dish. Spoon in half of the filling, then arrange the halved eggs on top, cut side down. Cover with the remaining filling.
Brush the pastry edges with beaten egg. Roll out the remaining pastry and place over the top. Seal and crimp the edges, then cut a small cross in the centre to allow steam to escape. Brush with the remaining beaten egg.
Bake for 35–40 minutes, until golden and puffed. Remove from the oven and allow to cool slightly before serving.
Meanwhile, boil the broad beans for 1 minute, then cool in cold water.
In a bowl, combine the celery, rocket, mint and beans. Whisk together the olive oil and lemon juice, then toss through the salad.
Slice the pie and serve with the fresh salad on the side. Finish with a drizzle of olive oil and shavings of Pecorino.
