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SPINACH & RICOTTA P I E S

Fluffy. Flaky. Creamy. Cheesy. Nothing beats a good PIE! Whats even better - is nothing beats a good pie with a pastry that is jam packed with fibre, protein and flavour!! This recipe can be made as either one big pie or 4 mini pies! Let me know how it goes and be sure to share on Instagram by tagging @herpurelife

INGREDIENTS. for 4

FILLING 2 leeks, finely sliced 1 tbsp olive oil 1 bunch kale leaves, finely shredded 200 g baby spinach 200 g ricotta 2 eggs, whisked ½ cup parsley, chopped ½ cup mint, chopped pepper, to taste

PASTRY 300g wholemeal spelt flour

200g butter

3 tbsp ice water

salt

TO DO.

PASTRY 1. Combine flour, butter and salt into a food processor with a dough attachment and process until crumbly. 2. Add iced water, a little at a time starting mix through to form a lovely dough. You may need to add extra, so gauge it off look! 3. Remove the pastry from the bowl and flatten it out with your hands into a disk. Wrap in cling film refrigerate for at least 1 hour before rolling out to desired thickness.

FILLING 1. Preheat oven to 180°C, spray the base of a pie dish with olive oil and line the base with your pastry 2. Heat a fry pan over medium high heat and sauté the leek in a little olive oil until softened. 3. Add kale and cook until wilted, followed by the spinach. 4. Season with salt and pepper and remove from the heat. 5. Allow to cool before grabbing the mixture and squeezing out any excess liquid, before transferring to a bowl. 6. In a separate bowl add the eggs, ricotta, mint and parsley and mix until combined. Next add the green mixture and stir again until combined. 7. Spoon spinach and ricotta filling into the pie and bake for 45 minutes or until golden and cooked through. 8. Allow to cool on the bench for 10 minutes before slicing and serving!

9. SHARE ON INSTAGRAM & TAG @herpurelife

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