Spinach and Ricotta Pie/Frittata
Easy and quick to make, and a great veggie option if you just omit the bacon. Serve with sriracha, a salad and some roasted chat potatoes.
Easy and quick to make, and a great veggie option if you just omit the bacon. Serve with sriracha, a salad and some roasted chat potatoes.
- 1 tablespoon butter
- 2 - 3 cloves garlic minced
- 8 eggs beaten
- 120 grams spinach fresh or frozen
- 100 - 130 grams ricotta
- 3 - 4 sheets puff pastry
- 3 spring onions sliced
- 1 brown onion diced
- 1 pinch chilli flakes
- 4 rashers bacon sliced
- 300 grams cherry tomatoes halved
- 2 pinches dill chopped
- 2 pinches parmesan grated
- Carbohydrate 19.3456781250009 g
- Cholesterol 36.4657812532703 mg
- Fat 17.9599453137337 g
- Fiber 2.32000005245209 g
- Protein 13.4140234375129 g
- Saturated Fat 7.41764875078133 g
- Serving Size 1 1 Serving (420g)
- Sodium 541.270000008761 mg
- Sugar 17.0256780725488 g
- Trans Fat 1.80533406258636 g
- Calories 287 calories
Step-by-step
- Line dish with baking paper (to make it easier for cleaning), spray with canola oil and then line with puff pastry. Cut sheets to size to get a nice edge. Can brush melted butter onto sheets for a nicer finish.
- Combine beaten eggs, dill, ricotta, salt and pepper to taste. Stir it all together.
- Heat a pan over medium heat and add a dash of olive oil and the butter. Cook bacon until crispy, remove onto plate with paper towel to drain.
- In the same pan, add brown onion and saute with garlic and chilli flakes. Add spring onion and continuing to saute until green and fragrant. Add spinach and cook until it wilts and reduces down.
- Combine spinach mix with egg mix and bacon and stir it all together, then pour into your baking dish.
- Place halved cherry tomatoes seed-side up into the mixture and sprinkle with parmesan.
- Place in oven at 200C fan-forced for 20 minutes. Shake dish to test its readiness; if the centre moves, continue cooking.
- Let it sit for a couple of minutes and then serve.
Building a solid custard base requires precise control over the ratio of whole eggs to moisture-heavy mix-ins like fresh spinach and ricotta. When scaling this formulation up or down to accommodate different serving counts, maintaining the proper depth-to-surface area ratio is vital to prevent uneven baking in a 200°C fan-forced oven. If you double the batch for a larger gathering, do not crowd a single baking dish; instead, divide the mixture across multiple vessels to ensure the heat penetrates the center before the pastry edges burn. Because puff pastry acts as an insulator, thin metal tart pans conduct thermal energy far more efficiently than thick ceramic baking dishes, resulting in a crisper bottom crust. Whisking the eggs thoroughly incorporates air that helps the dairy and vegetable solids suspend evenly without forming dense pockets during the initial twenty-minute bake. Letting the finished pie rest for a brief window allows the residual heat to firm the interior proteins completely before slicing.
