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Spinach and ricotta fluffy pie
Spinach and ricotta fluffy pie

Before you jump to Spinach and ricotta fluffy pie recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Snack foods.

Healthy eating promotes a feeling of health and wellbeing. Increasing our daily allowance of healthy foods while decreasing the intake of unhealthy kinds plays a part in a more healthy feeling. Eating more fresh vegetables helps you feel much better than eating a slice of pizza. This is usually a problem, nevertheless, when it comes to eating between meals. Finding snacks that really help us feel better and increase our levels of energy often involves lots of shopping and painstaking reading of labels. Why not try one of many following healthy snacks the next time you need some extra energy?

Whole grain meals are an superb choice for a fast healthy snack. A piece of whole wheat toast, as an example is a great snack in the morning hours. When you require a fast snack on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Make the change from refined products such as white bread to the healthier whole grain options.

You will not have to look far to discover a wide variety of healthy snacks that can be easily prepared. Determining to live a healthy way of life can be as simple as you want it to be.

We hope you got insight from reading it, now let’s go back to spinach and ricotta fluffy pie recipe. To make spinach and ricotta fluffy pie you need 9 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to make Spinach and ricotta fluffy pie:
  1. You need 1 pack puff pastry (approx. 250g/.5lb or more)
  2. Get 400 g (approx. 1lb) fresh baby spinach
  3. Take 1 pack ricotta cheese (.5lb)
  4. Take 2 eggs
  5. Prepare 2 onions (white or red)
  6. You need pinch a nutmeg (approx. 1/8 of a teaspoon)
  7. Use 3 spoons olive oil
  8. Take pinch salt
  9. Take pinch black pepper
Steps to make Spinach and ricotta fluffy pie:
  1. Preheat the oven for 220°C (430F).
  2. Unwrap the pastry and roll it on a flat surface. If needed, roll it with a rolling pin to match the size of your baking pan. Place the baking paper in your baking pan and cover with the pastry. Pull the edges up a bit - these will form the sides of the pie. Make few holes in the pie with a fork so that the dough is able to breath.
  3. Put the dough in the oven for approximately 15 minutes or until the pastry is goldenish. In case the dough makes bubbles, pierce it with the fork.
  4. While the dough is in the oven, prepare the spinach filling. Thoroughly wash the spinach leaves and let the dry. Cut the onion in the small cubes and sautee it in the pan on a fair amount of olive oil.
  5. Add spinach leaves, cover the pan and leave it for a while until it diminishes in volume.
  6. Once done, turn off the heat.
  7. Mix spinach and ricotta cheese in the bowl. Season with salt, pepper and a pinch of minced nutmeg.
  8. Cut the onions into slices and use the as a base layer on your baked pastry.
  9. Cover the onions with spinach and ricotta. Make two holes and fill them with eggs.
  10. Put back in the oven for another 10 - 15 minutes. I used grill function for this as it cooks the eggs faster. Once the eggs are cooked (or less cooked, if you prefer them being a little bit liquid), take out of the oven and let the pie to cool down for a minute or two. (If you use a grill function, watch the pie thoroughly… I didn't and it burnt on the side a little bit. :-) )
  11. Serve and enjoy your wonderful meal. :-) I served the pie with a delicious pak choi salad - see my another recipe, which is easy peasy.

Ready in under an hour you can make it ahead and cook it when you need it. This spinach quiche is the perfect breakfast to enjoy on a Sunday morning. Spinach and ricotta are the perfect pair which provide a ton of flavor. Add the spinach and cover for a few minutes until the spinach wilts. Remove the lid, stir and drain any excess liquid.

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