Spinach and courgette pie

Recipe from: 30 March 2015
recipes, vegetarian

Ingredients 21
Servings 4
Time 00:25

Ingredients

  • CANDIED TOMATOES:
  • 2
    Tbs
    olive oil
  • 250
    g
    rosa or cherry tomatoes, sliced in half
  • salt and black pepper
  • 2
    Tbs
    balsamic vinegar
  • 1
    tsp
    castor sugar
  • FILLING:
  • 2
    Tbs
    olive oil
  • 1
    garlic clove, minced
  • 1
    shallot or brown onion, finely diced
  • 3-4 courgettes (200g), coarsely grated
  • 1
    bunch fresh spinach, centre stalk removed and finely shredded
  • 80
    g
    pack sweet baby spinach, chopped (the baby leaves are more tender and slightly sweeter, which gives
  • 2
    spring onions, diced
  • zest of 1 lemon
  • a pinch of nutmeg
  • 1/2
    tsp
    dried oregano
  • 250
    g
    ricotta
  • 80
    g
    feta
  • 1/4
    cup
    Parmesan cheese
  • 3
    eggs
 

Method

01:20
 

Candied tomatoes

Preheat the oven to 200º C.
Line a small baking sheet with parchment paper or foil and spray with non-stick cooking spray. Spread the tomatoes out onto the tray and drizzle with the olive oil and balsamic vinegar. Season with salt, pepper and castor sugar. Roast for 35-40 minutes until all the liquid has evaporated and the tomatoes are sticky. Set aside while you get on with the spinach filling.

Spinach and courgette filling

Heat the olive oil in a pan and sauté the shallot and garlic for several minutes. Add the courgettes, spinach and spring onions to the pan. Cook until wilted down. Season with salt, black pepper, lemon zest, nutmeg and oregano. Set aside to cool for several minutes.

Preheat the oven to 200º C.

Grease a 25 x 15 cm baking dish. Crumble the ricotta and feta into the spinach mixture. Add the Parmesan and eggs. Stir to combine. Try to keep some of the ricotta and feta whole as it creates little pockets of creaminess when baked.

Top with the candied tomatoes, cut side facing upwards. Bake for about 30-35 minutes, until the top is just starting to colour. Serve hot or at room temperature with toasted sourdough bread or an avocado, pine nut and rocket salad.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.
 
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Read more on: bake  |  vegetarian  |  recipes
 

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