Ingredients
2 packs Sundried Tomato Savoury biscuit
mild olive oil spray
1 medium onion, finely chopped
2 cloves garlic, peeled and crushed
250g young spinach
2 egg
250g ricotta, drained
1/2 tsp nutmeg, freshly grated
100g feta cheese
Putting a fun twist on this traditional Italian easter dish, we used our Sundried Tomato Savoury Biscuit Dough to create this delicious pie base!
Method
Heat your olive oil in a large pan and fry the onion and garlic for 10 minutes until soft but not coloured.
– Add the spinach and cook for 5 minutes, stirring and bubbling off any liquid
– Tip into a sieve and press to remove as much excess liquid as possible, let it cool
– In a medium sized bowl beat the egg with the ricotta and season with salt and pepper
– Stir in the feta with the spinach and onion- Preheat the oven to 175c top and bottom heat
– Spray a 6inch loose-based cake tin with a little oil, and layer baking paper at the base
Roll out 9 dough pucks into a large circle 1cm thick and line it inside the tin
Spoon in your cooled mixture
Create a well in the filling and crack an egg into this well (this is the easter egg treasure hunt)
Roll out the remaining 3 dough pucks to create a lid to place on top of the filling
Fold the overhanging the dough up and over the top of the pie
Use the index finger and pinch method to crimp the dough together (point your index finger vertically down onto the edge of the dough to create a slight dent, then use your other hand to pinch around your index finger, repeat this motion, start your next pinch here your first one ended, until there is not more dough to crimp)
Bake for 50-60 minutes on the middle rack
To Serve
Finely slice a handful of fresh spinach
Toss with olive oil, lemon juice, salt
Create a nest in the centre of the pie and fill with toasted seeds
Allow to cool or serve hot
