Food

Ricotta & Spinach Pie in a Sliced Potato Crust

Date: 18 Apr 2014 Author: Jacqui Categories: Food, Main Dishes 0

phonto(4)I always loved pies, the perfect comfort food.  Maybe because I loved pastry so much, both shortcrust and puff pastry.  Those make great pies indeed!  Being Celiac, although you can still manage to make very good pastry with specialized flours, sometimes, you want something just as tasty, but less time-consuming to prepare.

This recipe ticks all the boxes! I had come across it a year ago whilst browsing, but never saved the recipe.  So this is relying on my memory! I would have preferred to give credit where it is due like I do in other recipes, as this is seriously good!  You cannot imagine, unless you actually taste it,  how well the potatoes and the ricotta mix go together!  It is easy to make since there is no pastry, no rolling, no chilling.  The only job that is slightly time-consuming is the sautéing of the potatoes, otherwise … it’s a breeze!

Ingredients

  • 6 large potatoes (choose elongated ones)
  • Olive oil
  • 1 packet frozen spinach leaves
  • 3 eggs beaten
  • 800 g Ricotta
  • Half cup grated Parmesan cheese
  • 100 g crumbled Feta or Brie cheese
  • 1 Spring onion finely chopped
  • ½ cup chopped Parsley
  • 100g Pancetta, cubed
  • Salt and Pepper
  • Chilli Flakes (optional)
  • Dash Nutmeg
  • ½ cup grated Cheddar or Parmesan

Method


Peel the potatoes.  Slice three of them lengthwise and the other three crosswise.  Pour some olive oil in a pan and fry the potato slices till they are golden brown on both sides.

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Remove and place on a plate with a paper towel to absorb the extra oil.  Repeat till you fry all the potato slices.  Leave to cool. In the same pan lightly fry the pancetta cubes. Leave to cool as well.

In the meantime, defrost the spinach in the microwave, drain and squeeze out all the excess water.  In a bowl whisk the eggs and ricotta.  Add the spring onion, parsley, the parmesan and feta (or brie) cheeses, the nutmeg and seasonings.

Add the spinach and the pancetta and combine well.

Preheat oven to 180 Degrees C.  Grease a 9 ½ inch spring form pan with butter.  Then place the round potato slices on the bottom of the pan.  Proceed by placing the long ones around the side, slightly overlapping.

Carefully pour in the ricotta mixture and sprinkle the top with the grated Cheese.  Place in the oven and bake till firm for approximately 40 minutes.  I covered the top with foil for the first 30 minutes and then removed it so it will brown.

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When ready, ease a knife between the side of the pan and the potatoes, although if well greased, you will not need to.  Release the spring form and carefully remove the sides of the pan.  Place on a serving dish.

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You can serve this warm with a crispy green salad.

Absolutely scrumptious!

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