Spinach & Ricotta Pasta Tart

Try something a little different as your main for a mouthwatering meat-free meal. Made using our Lakeland 20cm Loose-Based Square Cake Pan

Ingredients

 For the pasta

  • 400g Italian ‘00’ flour (or plain flour), plus extra for dusting
  • Pinch of salt
  • 4 eggs, lightly beaten
  • 20g flat-leaf parsley

For the filling

  • 50g pine nuts
  • 200g ricotta cheese
  • 75g Parmesan cheese, grated
  • 4 eggs, lightly beaten
  • ¼ tsp grated nutmeg
  • 400g spinach
  • A little milk for brushing

 

What You Do

  1. Preheat the oven to 200°C/Gas 6. Lightly oil a 20cm loose-based square cake tin.
  2. Sift the flour and salt into a large mixing bowl. Make a well in the centre and add the beaten eggs. Mix until well combined then knead until the mixture forms a dough. Turn out onto a work surface and knead for 3-5 minutes until the dough feels smooth and silky. Wrap in cling film and chill for at least 30 minutes.
  3. Heat a frying pan over a high heat. When hot, add the pine nuts and reduce the heat to medium. Toss the nuts for 2-3 minutes until golden. Set aside to cool.
  4. Mix together the cheeses, eggs, nutmeg and toasted pine nuts in a large bowl. Add the spinach and mix well to coat it in the cheese mixture. Set aside.
  5. Reserve one third of the dough for the pie lid, keeping it wrapped in cling film until needed. On a lightly floured work surface roll out the remaining dough to 2mm thick and about 30cm square. Slightly dampen the dough with water and sprinkle two-thirds of the parsley on one half of the dough. Fold the other half over the parsley and press down to seal.
  6. Re-roll the dough to 2mm thick and a large enough to line the tin with an overlap of about 2.5cm. Line the base and sides of the tin with the dough and leave the overlap hanging over the edge. Place the filling into the pie and fold the overlap in.
  7. Roll out the reserved dough to 2mm thick and large enough to easily cover your pie. Dampen the edges with milk and place the lid onto the pie. Press down lightly to seal the edges. Brush the pie lid with milk.
  8. Bake for 30-40 minutes until the pasta dough is cooked through and golden.
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