Spinach and Ricotta Pie

This Spinach and Ricotta Pie is a delightful vegetarian dish that combines creamy ricotta with fresh spinach, all encased in a flaky pastry. Perfect for a BBQ, it's a light yet satisfying option that showcases the flavors of French cuisine.

Ingredients

• Fresh spinach - 200 grams
• Ricotta cheese - 150 grams
• Puff pastry - 250 grams
• Egg - 1 large
• Garlic - 2 cloves, minced
• Parmesan cheese - 30 grams, grated
• Olive oil - 1 tablespoon
• Nutmeg - 1/4 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat your BBQ grill to medium heat.
2. In a skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
3. Add the fresh spinach and cook until wilted, about 3-4 minutes. Remove from heat and let it cool slightly.
4. In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, the egg, nutmeg, salt, and black pepper. Stir in the cooled spinach mixture until well combined.
5. Roll out the puff pastry on a lightly floured surface to fit a small pie dish (around 20 cm in diameter).
6. Line the pie dish with the puff pastry, trimming any excess hanging over the edges.
7. Pour the spinach and ricotta mixture into the pastry-lined dish, spreading it evenly.
8. Fold the edges of the pastry over the filling, creating a border.
9. Place the pie on the BBQ grill and close the lid. Cook for approximately 30 minutes, or until the pastry is golden brown and puffed.
10. Remove the pie from the grill and let it cool for a few minutes before slicing and serving.

Nutrition

• Calories: 360
• Protein: 15 g
• Carbs: 34 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 70 mg
• Total Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in iron and vitamins from spinach, promoting healthy blood and immune function.
• High in protein and calcium from ricotta, supporting muscle health and bone strength.

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