recipes
Ricotta and gbejna torta with pumpkin and spinach
2022-01-29
Ingredients
For the pie pastry
- 600g plain flour (Lamb brand)
- 300g butter (Valio)
- ½ tsp salt
- Water to bind
For the filling
- 4 spring onions, sliced
- 4 cloves garlic, sliced
- 1 tbsp. olive oil
- 1 tbsp. chopped fresh rosemary
- 150g diced pumpkin
- Good pinch nutmeg
- 150g frozen spinach leaves, defrosted and squeezed (Emborg)
- 2 fresh gbejniet (Hanini)
- 500g ricotta (Hanini)
- 2 eggs, beaten (Le Naturelle)
- 1 tbsp. chopped fresh parsley
- 3 tbsp. dried breadcrumbs
Method
Make the pastry using the rubbing in method and bind together with cold water. Allow to chill in the fridge for 15 minutes before rolling using half to cover the base and sides of an oven dish. Sprinkle the dried breadcrumbs into the base evenly. To make the filling, fry the spring onion and garlic together with the oil for 3 minutes to soften then add in the pumpkin and rosemary and fry together for 5-6 minutes. Chop the squeezed spinach and add to the pan along with the nutmeg and mix. Add in the gbejniet, ricotta, parsley and most of the beaten eggs (reserve a little to glaze) and mix together well. Pour the mixture into the pie base and even out. Decorate the top with weaved layers of strips of pastry and glaze the top with the reserved beaten egg. Bake in the oven at 200°C for 35-40 minutes.
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