Tuscan Kale and Spinach Pie
A hearty Italian twist using a mix of greens and sun-dried tomatoes.
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Ingredients
- 4 cups Tuscan kale (Lacinato), stems removed and chopped
- 5 ounces Fresh baby spinach
- 1 1/2 cups Ricotta cheese, drained
- 1/2 cup Grated Parmesan cheese
- 1/3 cup Sun-dried tomatoes in oil, chopped
- 3 pieces Large eggs
- 3 pieces Garlic cloves, minced
- 2 sheets Puff pastry sheets, thawed
- 2 tablespoons Olive oil
- 1/4 teaspoon Red pepper flakes(optional)
- 1 pinch Nutmeg
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish or springform pan.
- 2
Heat olive oil in a large skillet over medium heat; sauté the garlic and red pepper flakes for 1 minute until fragrant.
- 3
Add the chopped kale and spinach to the skillet in batches, cooking until wilted and the moisture has evaporated, then let cool slightly.
- 4
In a large mixing bowl, whisk together the eggs, ricotta, Parmesan cheese, and nutmeg until smooth.
- 5
Stir the cooked greens and chopped sun-dried tomatoes into the cheese mixture until evenly combined.
- 6
Line the bottom and sides of the prepared pan with one sheet of puff pastry, trimming the edges as needed.
- 7
Pour the filling into the pastry shell and place the second puff pastry sheet on top, crimping the edges to seal and cutting a few slits for steam.
- 8
Brush the top with a little egg wash and bake for 35-40 minutes until the pastry is golden brown and the filling is set.
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