3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Spinach and ricotta pie


Print:
4

Ingredients

6 portion(s)

Filling

  • 10 stalks fresh silverbeet, large
  • 500 g water
  • 4 slices bacon, diced
  • 1 red onion, diced
  • 2 eggs, small
  • 2 tsp Vegetable stock paste
  • 800 g ricotta cheese
  • cracked pepper, to taste

Pastry

  • 12-14 sheet Filo Pastry
  • 80 g Butter, melted
  • 6
    1h 10min
    Preparation 30min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • 9
5

Recipe's preparation

  1. Using your Varoma, rinse 10 large silverbeet leaves (stalks removed).
  2. Chop silverbeet roughly into 2cm strips, and place back into Varoma dish.
  3. Place 500g of water in Thermomix bowl and steam silverbeet 15 minutes/Varoma/Speed 2.
  4. Meanwhile, chop 4 rashers of bacon and 1 red onion and fry off in a pan in some olive oil until browned.
  5. Set silverbeet aside to drain, and bacon and onion aside to cool.
  6. Once cooled, place 2 small eggs (or one large) into a clean and dry Thermomix bowl with 2 tsp of vegetable stock paste and 800g ricotta, and some cracked pepper and mix, 10 seconds/Speed 3 or until combined.
  7. In a large bowl, gently mix silverbeet, bacon, onion and cheese mixture until combined. 8. Clean and dry mixing bowl. 9. Add 80g butter to Thermomix bowl and melt 3 minutes/60 degrees/Speed 2.
  8. Remove filo pastry from packaging and cover with a damp teatowel. Working with one layer of pastry at a time, brush each layer with melted butter and lay into a 23cm springform pan, gently easing the pastry into the pan. Build up as many layers as you like (about 8-10 is ideal).
  9. Fill springform pan with silverbeet and ricotta mix and gently press down.
  10. Brush 3 or 4 more layers of filo with butter and place them (in a scrunched-up, messy fashion) on top of the mix. Then, fold up the outer edges of the other pastry and gently press down to seal.
  11. Place pie into a 180 degree oven (on a baking tray to catch butter drips) for about 30-40 minutes, or until golden brown.
  12. Take care when removing from oven, as there will be excess butter.
  13. Allow to cool slightly before removing springform. Serve warm, or at room temperature, with salad.
10

Accessories you need

11

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • There are no comments at the moment.