Patricia Avendaño

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Patricia Avendaño

Ricotta and Spinach Pie

Name: Ricotta and Spinach Pie
Prep time: 1800 min
Cook time: 1800 min
Yield: 1
Cuisine: Argentina
Ingredients: 2 tapas pie crust dough; 1 package spinach; 100 grams ricotta cheese; salt, to taste; black pepper, to taste

30h

Low

1 comments

Patricia Avendaño

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It is a recipe with very low fat content, especially for people who want or need healthy eating.

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Ingredients

1 portion

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2 tapas pie crust dough
1 package spinach
100 grams ricotta cheese
salt, to taste
black pepper, to taste

Preparation

Preheat the oven to 180ºC.

Wash the spinach very well and put a pot with water and salt and when it boils, introduce the spinach and let it cook for 1 to 2 minutes. Take it out and let it cool. Chop it with a knife and mix it with the ricotta.

Enmantequillar a mold for cake and put one of the covers. Put the stuffing on top and then the other lid. With the help of a fork, puncture the top layer so that the lid does not inflate

Take it to the oven until it browns.

It's ready to enjoy.

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Ricotta and Spinach Pie

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

At the moment this recipe does not have the data of the Nutritional Information.

Information per 100gr. Portion, provided by

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Ratings (1)

Anonymous

09/01/2014 19:25:54

Delicioso, yo lo preparé con jamón en lugar de espinacas Solo comí una porción el resto se quedó en casa de mi novio, snif (alcanzaba para 8 personas)