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Paschal pie with artichokes, ricotta and spinach


Here is a great recipe for an artichoke, ricotta and spinach pie.

Ingredients for 4 persons :

  • 12 artichoke bottoms
  • 1 lemon juice
  • 50 g melted butter
  • 300 g ricotta
  • 5 eggs
  • 150 g grated Emmental
  • 200 g chopped cooked spinach
  • 300 g of shortcrust pastry
  • 50 g mesclun salad
  • Salt, freshly ground pepper

Preparation : 30 min -Cooking : 40 min

Paschal pies with artichokes

- Preheat the oven to 180 ° C (th.6).

- Slice the artichoke bottoms, lemon them with the juice of a lemon. Brown them in butter, salt and pepper, set aside.

- In a bowl, mix the ricotta with an egg. Add the grated Emmental and the chopped spinach. Finish by adding the artichoke bottoms. Adjust seasoning.

- In a circle or an individual mold, place a disc of shortcrust pastry.

Distribute the artichoke preparation. Break an egg. Cover with a disc of shortcrust pastry.

- Bake for about 40 minutes.

- Arrange on a slate with a small mesclun salad.


Recipe : C. Fradin -Photo : C. Herlédan

Video: Artichoke and Spinach Rolled Chicken (October 2020).