Spinach Pie with Ricotta and Eggs

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Spinach Pie with Ricotta and Eggs
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Health Score:
88 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
4167
calories
Calories

Nutritional values

1 springform pan contains
(Percentage of daily recommendation)
Calorie4,167 cal.(198 %)
Protein165 g(168 %)
Fat311 g(268 %)
Carbohydrates179 g(119 %)
Sugar added0 g(0 %)
Roughage20.8 g(69 %)
Vitamin A8.3 mg(1,038 %)
Vitamin D14.3 μg(72 %)
Vitamin E28.5 mg(238 %)
Vitamin K2,386 μg(3,977 %)
Vitamin B₁1.7 mg(170 %)
Vitamin B₂4.1 mg(373 %)
Niacin49.1 mg(409 %)
Vitamin B₆2.2 mg(157 %)
Folate1,265 μg(422 %)
Pantothenic acid9.8 mg(163 %)
Biotin150.2 μg(334 %)
Vitamin B₁₂11.6 μg(387 %)
Vitamin C330 mg(347 %)
Potassium5,560 mg(139 %)
Calcium3,309 mg(331 %)
Magnesium680 mg(227 %)
Iron36.2 mg(241 %)
Iodine300 μg(150 %)
Zinc21.2 mg(265 %)
Saturated fatty acids175.5 g
Uric acid462 mg
Cholesterol2,373 mg
Complete sugar31 g

Ingredients

for
1
For the pastry
500 grams Puff pastry dough (frozen)
For the filling
2 shallots
2 garlic cloves
600 grams fresh Spinach
½ bunch parsley
½ bunch Basil
400 grams Ricotta cheese
120 grams freshly grated Parmesan
3 Tbsps toasted Pine nuts
salt
freshly ground peppers
freshly grated Nutmeg
6 eggs
In addition
1 egg yolk
How healthy are the main ingredients?
SpinachRicotta cheeseParmesanPine nutsparsleyBasil

Preparation steps

1.

For the pastry: thaw puff pastry.

2.

For the filling: peel shallots and garlic and chop finely.

3.

Rinse spinach and herbs, shake dry and blanch in boiling salted water. Drain and rinse in cold water, squeeze and chop.

4.

Whisk ricotta and add spinach, herbs, half of Parmesan, pine nuts, garlic and shallots, season with salt, pepper and nutmeg.

5.

Grease springform pan with oil.

6.

Divide puff pastry into two parts and roll out on a floured surface. Line pan with one half, making an edge all around.  

7.

Spread ricotta and spinach mixture on top of pastry and make 6 wells with a spoon. Break eggs into each well, sprinkle with remaining Parmesan. Top with the second half of pastry and press the edges together firmly, cut off any excess pastry. Cut out strips out of remaining pastry. Brush pie with beaten egg yolk, arrange pastry strips on top decoratively and brush with egg yolk as well.   

8.

Bake in preheated oven at 200°C (approximately 400°F) for about 50-60 minutes. Remove from oven and cool slightly. Remove from pan and serve warm. 

 

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