Free-form Florentine pie
Serves 4
Easy
Prep:
Cook:
You're just six ingredients away from an impressive vegetarian pie - sure to become a midweek favourite
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- 2 tsp olive oil
- 400g bag fresh spinach
- 250g tub ricotta
- grating of nutmeg
- 375g ready-rolled puff pastrysheet
- 4 medium eggs
Nutrition: per serving
- kcal587
- fat44g
- saturates18g
- carbs30g
- sugars4g
- fibre3g
- protein20g
- salt1.64g
Method
step 1
Heat oven to 220C/200C fan/gas 7. Heat the oil in a large saucepan. Add the spinach and cook until wilted, then drain and thoroughly squeeze out as much liquid as possible. Mix with the ricotta, nutmeg and plenty of seasoning.
step 2
Lay the pastry on a baking sheet and pinch up the edges to form a lip all round. Prick the base all over with a fork, so the pastry doesn’t puff up too much. Bake for 15 mins or until the pastry is light brown.
step 3
Remove from oven and press the pastry down if it has puffed up. Pile in the spinach mix, leaving four clear areas for the eggs to go into. Carefully crack an egg into each space. Season and pop back in the oven for a further 10-15 mins until the white is set and yolk is still a little runny, or to your taste.
