Modern twists on time-honoured favourites.
Italian Mushroom, Spinach and Ricotta Pie
What you need
- [ ] 1 medium onion finely chopped
- [ ] 250g mixed wild mushrooms cut into smallish size pieces
- [ ] 250g My Risotto Perfetto mushroom
- [ ] 400g baby spinach
- [ ] 50g ricotta cheese
- [ ] 300g prepared pre rolled puff pastry
- [ ] 40g unsalted butter melted
- [ ] 1tb olive oil
Proposed by: Paul Gayler
How to prepare:
Preheat the oven to 200c.
Place the mushroom My Risotto Perfetto rice in a pan, cover with 500ml of water and bring to the boil. Reduce the heat to a simmer and cook for 12 minutes until the rice is cooked and tender. Remove to a large dish, spread the rice out and allow to go cold.
Meanwhile heat a non-sick frying pan on the heat, add the olive oil and onion and fry until the onion begins to soften. Raise the heat, add the mushrooms and fry until golden for 2 – 3 minutes. Add the spinach and cook for a further 2 – 3 minutes until all the liquid has evaporated from the pan. Transfer to a bowl and allow to go cold.
Add the ricotta to the mushroom and spinach mix, combine well, and season to taste.
To assemble the pie
Lay half the mushroom mix in the bottom of a pie dish or small pan.
Top the rice with the spinach, mushroom and ricotta mix, then cover with the remaining risotto.
Top the dish with the sheet of pastry, then brush the pastry liberally with a little egg wash.
Place dish in the oven to bake for 20-25 minutes until golden.
Remove from the oven and allow to cool slightly before cutting into wedges and serving.