Friday, July 4, 2008
This easy and cheesy fresh vegetable pie is delicious for lunch or dinner. Accompany with salad vegetables. Recipe serves 4.
2 potatoes, chopped
1 cup self-rising (raising) flour
1 onion, chopped
1 tablespoon oil
8 spinach leaves, chopped
2 ounces (60 g) ricotta cheese
2 tablespoons grated tasty cheese
2 ounces (60 g) ham, chopped
1 egg yolk
1/2 ounce (15 g) butter, melted
1 tablespoon grated Parmesan cheese, extra
1. Boil, steam or microwave potatoes until tender; drain, cool. Push potatoes through sieve, stir in egg and sifted flour, turn onto floured surface, knead until smooth.
2. Cook onion in oil until soft, add spinach, cover, cook over high heat for 1 minute, or until spinach is wilted. Remove from heat, stir in cheeses, ham and egg yolk.
3. Press half the potato mixture evenly over base of 8 inch (20 cm) flan tin, spread with spinach mixture.
4. Roll out remaining potato mixture on floured surface large enough to cover spinach mixture; trim edge. Brush with butter, sprinkle with extra cheese. Bake in moderate oven 40 minutes, or until golden.