Spinach ricotta pie

12 small pies or one large

To make the crust 

(or then buy a ready-made- melt the dough and roll out on tin base, no need to pre-heat)

3 dl of bread flour

3/4 dl of butter

pinch of salt

3/4 dl of milk or cream 

Mix together the dried ingredients and then add the butter and milk to form the dough.  Roll the dough out and place on pie base.  Optional: Pre cook this in the oven (200 C) for 10 minutes. 

Filling

In a saucepan, add butter, 1-2 shaved garlics and a large finely chopped onion.  Let them cook for a couple of minutes and then add 300-400g of spinach leaves. Leave a handful of leaves to the side for later use. Add a little cream, salt, pepper and nutmeg. 

In another saucepan melt 50g of butter and add 4 tbs of flour while continuously mixing. This forms a thick paste, add cream (about 2-3dl) to loosen and add a handful of parmesan, chopped basil and a chicken stock cube. Mix well and combine this with the spinach leaves. Add 200 g of ricotta cheese and taste for seasoning. Mix in 1 egg and the filling is ready.

Pour this into the base and add the uncooked spinach leaves on top of the filling. Bake in the oven until golden brown at 200 C for about 45 minutes.