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Spinach ricotta and mushroom pie

Recipe from: 11/1/1998 12:00:00 AM
Ingredients 20
Servings 8
Time 45 min


  • 30
    olive oil
  • 1
    large onion, chopped
  • 3
    cloves of garlic, crushed
  • 250
    fresh black mushrooms, sliced
  • 860
    spinach, stalks removed and chopped
  • 60
  • 1
    grated rind and juice of a lemon
  • 500
    ricotta cheese
  • 50
    grated Parmesan cheese
  • 1
    large egg, lightly beaten
  • 2
    freshly grated nutmeg
  • 175
    polenta or cornmeal
  • 175
    self-raising flour
  • 5
  • 150
  • 1
    large egg yolk
  • 90
    iced water
  • 1
    beaten egg, to glaze


40 min
Heat oil in a large pan and fry onion and garlic for a couple of minutes to soften. Add the mushrooms and cook until soft. Add spinach and cook for a few minutes until leaves have wilted. Drain away any excess liquid then place the mushroom and spinach mixture into a bowl and mix with rocket. Season and add lemon rind and juice. Mix the ricotta, Parmesan, egg and nutmeg together with seasoning to taste. Place the polenta, flour and salt in a bowl. Rub in the butter to resemble fine breadcrumbs. Add the egg yolk and 90 ml of iced water. Blend together to create a firm dough. Knead the dough on a lightly floured surface until smooth. Cut into two pieces, one slightly large for the base. Roll the large piece out and use to line a greased and floured 23 cm loose-bottomed sandwich tin. Press well into the sides but do not trim the edges. Mould together any cracks. Spoon ricotta mixture, spinach and mushrooms alternately into pastry shell. Fold in pastry edges. Roll out remaining pastry and use to cover the filling, sealing edges well with lightly beaten egg. Make two small holes in pie centre, brush well with egg and bake for 30 minutes until firm and golden. Cool for 5 minutes and serve. Serves: 8 Preparation time: 45 minutes Cooking time: 40 minutes Oven temperature: 180 ºC

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