Spinach, Ricotta & Pinenut 'Pie'
Servings 2 people
Ingredients
- 250 g frozen spinach defrosted
- 250 g ricotta preferably from the deli
- 4 eggs
- 1/4 teaspoon salt
- 50 g sesame seeds
- 50 g pinenuts
Instructions
- Turn your oven to 250C (480F)
- Line a 20cm (8in) springform pan with baking paper. Scatter sesame seeds over the base.
- Squeeze spinach to remove the extra moisture. Mix spinach, ricotta, eggs, and salt in a bowl or jug. Carefully pour over the sesame seeds.
- Scatter the pinenuts over the top. Bake for 15 mins or until the middle feels firm and springy. Excellent hot or at room temp.