Spinach and frankfurter pie

Name: Spinach and frankfurter pie
Ingredients: 3 large frankfurters; 1 tablespoon olive oil; 1 medium onion (150 g); 3 tablespoons olive oil; 350 g frozen spinach; 1 package round puff pastry; 150 g ricotta; 2 tablespoons grated Parmesan; 2 eggs; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 pinch nutmeg; 1 egg yolk

Appetizers - Spinach and frankfurter pie by Fabiana G. - Recipia

Spinach and frankfurter pie is served warm or cold, cut into slices as an appetizer. The puff pastry browns at the edges, while the spinach, ricotta and Parmesan filling stays soft, with pieces of frankfurter. With the spinach, I keep an eye on how much liquid it releases after thawing and how easily it then mixes with the ricotta. Preparation: 20 minutes. Cooking: 70 minutes. Resting: 15 minutes. Total time: 105 minutes. Serves: 8. Approximately 380 kcal and 14 g protein per serving.

Ingredients

3 large frankfurters
1 tablespoon olive oil
1 medium onion (150 g)
3 tablespoons olive oil
350 g frozen spinach
1 package round puff pastry
150 g ricotta
2 tablespoons grated Parmesan
2 eggs
1 teaspoon salt
1/2 teaspoon ground pepper
1 pinch nutmeg
1 egg yolk

Preparation

1. Cut the frankfurters into rounds. Fry them in a pan with 1 tablespoon of olive oil for 5 minutes, until lightly browned. 2. In another pan, sauté the finely chopped onion in 3 tablespoons of olive oil for 5 minutes, until translucent. Add the frozen spinach, cover the pan and cook for 20 minutes, until it has thawed and no liquid remains. 3. Heat the oven to 180 °C. Place the puff pastry, with its baking paper, in a round 36 cm pan and prick it with a fork. 4. Put the spinach and onion, frankfurters, ricotta, Parmesan, 2 eggs, salt, pepper and nutmeg in a bowl. Mix well and spread the filling over the puff pastry. 5. Fold the edges of pastry extending beyond the pan over the filling. Brush them with egg yolk and bake the pie for 40 minutes, until the puff pastry is golden. 6. Leave the pie to cool for 15 minutes before transferring it to a serving plate. Serve warm or cold.

Notes

You can use 350 g fresh spinach instead of frozen; cook it until soft and no liquid remains. The puff pastry should be cold when you unroll it, and the filling only lukewarm, so the base doesn't soften before it goes into the oven. If the ricotta seems very wet, leave it to drain before mixing it in. I bake the pie some time before the meal, because the slices hold together better once it has cooled. I serve it with a simple green salad. It contains gluten, dairy and eggs. You can replace the frankfurters with the same amount of cooked ham, and the pie keeps in the fridge for up to 3 days.