SPINACH PIE
34cm Baking Dish, 28cm or 32cm Deep Frypan & Lid
Olimpia Binetti
1 bunch of silver beet - spinach
½ kilo low fat ricotta cheese
1 cup shredded mozzarella cheese
2 tablespoons parmesan cheese
1 small onion
1 tablespoon chopped parsley
1 clove garlic
300gram thicken cream
5 eggs
120grams butter
1 packet filo pastryWash and chop spinach, then mix in ricotta, mozzarella and parmesan cheeses along with the onion, chopped garlic and parsley. Then on two filo pastry sheets spread approximately 3 handfuls of the spinach mixture.
Pleat the pastry together and lay in the pan, making sure to cover the base of the pan. Brush the pastry with melted butter. Mix the eggs and the cream together and pour over the pastry and sprinkle with about ½ of the mozzarella cheese. Cook on a low to medium heat, lid on and vent open for about ½ hour. You can put under the griller to brown the top if you wish.
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These DVD features recipes from our "Cooking with BESSEMER" series aired on pay TV, including: pumpkin and fetta gourmet pizza and other BESSEMER favourites.
CD 01 - CD 02 |