“Σπανακόπιτα” spinach tart
Servings: 4 -6
Equipment
- 1 deep glass tart dish Ø25 cm internal , 6 cm deep
Ingredients
- 500 gr fresh spinach prepared up to 2 days in advance
- 6-7 spring onions green and white parts sliced
- 3 large eggs
- 3-4 T greek yogurt, or creme fraiche or kefir. I used creme cru thinned out with leftover whey from making ricotta
- 250 gr ricotta
- salt and pepper
- 2 T thinly sliced dill fresh or frozen
- 2-3 T coconut flour, or breadcrumbs, or cornmeal, or flour as needed to thicken filling
- 1 sourdough discard pie crust
Instructions
- If using fresh spinach, slice it thinly, salt to draw out more moisture and mix with spring onions.
- Place in colander to drain in the fridge (covered) up to 2 days. If using frozen spinach, thaw out and squeeze out some of the liquid.
- On the day of baking, beat 3 eggs, add yogurt (or creme fraiche, or cream and whey, or kefir), ricotta and dill
- Add salt and pepper being careful with salt amount as the spinach was already salted for the draining step.
- Mix drained spinach and onions with the egg mixture.
- If too runny, adjust by adding 2-3 T coconut flour or breadcrumbs or cornmeal or flour.
- Preheat oven to 170℃-180℃.
- Flour the pie crust well and roll out to Ø37-38 cm and 2-3mm thick.
- Transfer to greased pie dish and parbake for 10 mins.
- Pour in filling, should fill the pie dish completely. Bake for a further 40 mins at 170℃.
- Let cool and cut.
Notes
10/10 could eat it every day
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