Adapted from Sale & Pepe Serbian issue, april 2008.
2 sheets of puff pastry (250 g each)
1 kg spinach
2 Tbsp olive oil
2 eggs
6 boiled eggs
500 g ricotta cheese
1/2 tsp salt
1/4 tsp nutmeg
1 egg yolk
Cook spinach in boiling water for 5 minutes. Strain the water and finely chop it. Add salt, nutmeg and oil and stir well.
Slightly beat eggs with a fork and mix them with ricotta, and then add spinach.
Flatten one puff pastry sheet so it's larger than 26 cm spring form pan. Flatten the second sheet to the same thickness, but cut a circle of 26 cm diameter.
Line pan with a larger sheet, and spread thin layer of spinach mixture over the bottom, place boiled eggs on top, and fill with the rest of the spinach. Finally, place puff pastry circle on top. Use leftover dough to decorate your pie. Spread some egg yolk over the pastry for shine.
Bake in a preheated oven on 180°C for 1 hour (mine was done after 35 minutes).
2 sheets of puff pastry (250 g each)
1 kg spinach
2 Tbsp olive oil
2 eggs
6 boiled eggs
500 g ricotta cheese
1/2 tsp salt
1/4 tsp nutmeg
1 egg yolk
Cook spinach in boiling water for 5 minutes. Strain the water and finely chop it. Add salt, nutmeg and oil and stir well.
Slightly beat eggs with a fork and mix them with ricotta, and then add spinach.
Flatten one puff pastry sheet so it's larger than 26 cm spring form pan. Flatten the second sheet to the same thickness, but cut a circle of 26 cm diameter.
Line pan with a larger sheet, and spread thin layer of spinach mixture over the bottom, place boiled eggs on top, and fill with the rest of the spinach. Finally, place puff pastry circle on top. Use leftover dough to decorate your pie. Spread some egg yolk over the pastry for shine.
Bake in a preheated oven on 180°C for 1 hour (mine was done after 35 minutes).
Note: This is my entry for Weekend Herb Blogging event hosted this week by Margot of Coffee and Vanilla.
Marija, this looks awesome! You are amazingly talented! My mouth is watering already:) I make Ispanak Borek (Turkish name for this) but without eggs and with phyllo dough. Yours looks gorgeous! I should try it.
ReplyDeleteBy the way, have you ever tried submitting to tastespotting.com? It will draw a lot of traffic to your delicious recipes!
That looks fantastic! Your photograph is just beautiful...As farida said-put that photo on Tastespotting!
ReplyDeleteSo beautiful! How did you know where to cut to get the perfect slice to show off the egg? I would have had to cheat with toothpicks or something...
ReplyDeletei'm so glad i've found your foodblog. because excuse me, the things you make are wonderful! this is the best-looking pie i've ever seen, if I can call it a pie. Spinach is one of my favourite vegetables so thank goodness, I'm taking this recipe down.
ReplyDeleteCheers! i'll be back for more. x
Something my hubby would LOVE!!!
ReplyDeleteVicki, about cutting the pie - if you touch the pie with your hands, you should be able to fell them. That's how I knew where to cut. :)
ReplyDeleteI am *so* making this recipe this weekend -- it looks fantastic! What could be better than a traditional spanakopita with phyllo? Well, one made with puff pastry, of course!
ReplyDeleteI generally am more of a feta fan when it comes to spanakopita, but I'm more than willing to try it with ricotta.
Wow, that is a really beautiful spanakopita. I don't think I have ever seen one so nicely done.
ReplyDeleteYour Spanakopita looks wonderful!
ReplyDeleteVery original entry Marija, thank you.
ReplyDeleteMargot
What a gorgeous dish, it looks just delicious!
ReplyDelete