Yields4 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins

Spinach, Ricotta & Chorizo Pie

Ingredients

 500 g Baby Spinach
 400 g Ricotta, drained
 375 g Frozen Puff Pastry, thawed
 ½ Parmesan, grated
 ½ Pecorino, grated
 ½ Lemon Zest, finely grated
 3 Eggs
 2 tbsp Extra Virgin Olive Oil
 1 Garlic Clove, bruised
 1 tsp Grated Nutmeg

Method

1

Preheat the oven to 200°C. Line a 24 cm springform cake pan with baking paper.

2

Heat 1/2 of the oil in a large frypan over high heat. Add chorizo and cook for 2-3 minutes, lift out and set aside. minutes. heat up the remaining oil, and cook garlic for 30 seconds or until fragrant. then add spinach and cover with the lid. Cook for 2-3 minutes until wilted. Season with salt and set aside to cool. Remove garlic and discard. Drain spinach in a colander, pressing down to remove excess liquid.

3

Combine the baby spinach, chorizo, ricotta, nutmeg, lemon zest, cheeses, and 2 eggs in a large bowl, season, and set aside. Roll out the pastry on a lightly floured surface until 5mm thick, then line the base and 4cm up the side of the pan to form a rim. Cut the remaining pastry into strips. Spoon the ricotta mixture into the base, smoothing the surface with a spoon.

4

Arrange pastry strips in a lattice pattern over the filling. Lightly beat the remaining egg and brush over the pastry. Transfer to a baking tray and bake for 40-45 minutes until golden and crisp.

Ingredients

 500 g Baby Spinach
 400 g Ricotta, drained
 375 g Frozen Puff Pastry, thawed
 ½ Parmesan, grated
 ½ Pecorino, grated
 ½ Lemon Zest, finely grated
 3 Eggs
 2 tbsp Extra Virgin Olive Oil
 1 Garlic Clove, bruised
 1 tsp Grated Nutmeg

Directions

1

Preheat the oven to 200°C. Line a 24 cm springform cake pan with baking paper.

2

Heat 1/2 of the oil in a large frypan over high heat. Add chorizo and cook for 2-3 minutes, lift out and set aside. minutes. heat up the remaining oil, and cook garlic for 30 seconds or until fragrant. then add spinach and cover with the lid. Cook for 2-3 minutes until wilted. Season with salt and set aside to cool. Remove garlic and discard. Drain spinach in a colander, pressing down to remove excess liquid.

3

Combine the baby spinach, chorizo, ricotta, nutmeg, lemon zest, cheeses, and 2 eggs in a large bowl, season, and set aside. Roll out the pastry on a lightly floured surface until 5mm thick, then line the base and 4cm up the side of the pan to form a rim. Cut the remaining pastry into strips. Spoon the ricotta mixture into the base, smoothing the surface with a spoon.

4

Arrange pastry strips in a lattice pattern over the filling. Lightly beat the remaining egg and brush over the pastry. Transfer to a baking tray and bake for 40-45 minutes until golden and crisp.

Spinach, Ricotta & Chorizo Pie