SPINACH PIE – Medieval recipe
Preparation Time: 1.30 am
Difficulty: easy
Ingredients (for 6 people)
A brought pie base
1kg of spinach
20 stems of parsley
20 mint leaves
10 Basil leaves
4 stems of fresh oregano or a teaspoon of oregano powder
400 gr of ricotta cheese
50 gr of grated Parmesan cheese
6 eggs
1 knob of butter
15 gr fresh ginger
1 teaspoon of cinnamon
1 pinch of nutmeg
Salt and pepper.
Preparation
Bake the pie base, laying dry beans on top, for 15 min, with the oven on 200º C.
Cook the spinach for 5 minutes in boiling water. Drain the spinach and Pan fry them in a pan with butter and nutmeg for 5 min.
Chop the herbs. Crush the ricotta with a fork and mix with the Parmesan, the eggs, ginger, cinnamon, salt and pepper. Join the herb mix, the spinach and involve very well.
Fill the pie base and take back to the oven for 45 min a 180º.
Source: Le Ménagier de Paris, 1392