This of course started a debate with my boyfriend... about how I was NEVER going to use all of them, that there was no room in the fridge for his precious ham (!) and that they would ALL go off, that I couldn't possibly use them all
... Needless to say he made a mistake- do not ever tell me I can't do something. I love a challenge:) so over the last week, I have been on a mad cooking spree... mushroom soup, zucchini fritters, sautéed mushrooms with spinach... zucchini spaghetti.... you name it, I've made it.
However, I was at loose ends with what to do with ALL that spinach because let's be real, you can only eat so much salad/sauteed spinach in a week and I was starting to feel sick at the thought of ANOTHER salad... so a friend suggested a pie and here we are.
This is a simple recipe, I'm no gourmet cook. I dont have a proper pie dish so I used a deep quiche pan... and got a bit silly with the leftover puff pastry and a cookie cutter... because I'm still a big kid at heart.
Ingredients:
300g spinach, roughly chopped
1 large onion, sliced
3 garlic cloves, chopped
400g fresh ricotta
2 large eggs
3 sheets puff pastry
1 tbsp milk
oil to grease pie dish and 1 tbsp your chosen oil (i used virgin coconut)
Preheat oven to 200 degrees celsius and grease your chosen pie dish. Line pie dish with 1 and a half sheets of puff pastry. leave remaining 1.5 sheets for lid.
Mix ricotta and eggs together in a large bowl and set aside.
Heat 1 tbsp of oil in large frypan over medium heat. Add onions and garlic and saute until softened. Add spinach and stir until tender. Add to ricotta and egg mixture and stir until well combined.
Pour mixture into pie dish and use remaining puff pastry to make lid. Brush top of pastry lid well with milk using a brush. Decorate if you wish:)
Bake in preheated oven for 45 minutes or until brown and ... puffy. Once cooked let rest for 5 minutes in pan before serving.
ENJOY!!!!!!!!!!!