Layered Roasted Red Pepper & Spinach Pie

MAIN_PIEServes 6, prep time 25 minutes, cooking 45-50 minutes

Butter to grease a 20cm spring sprung cake tin
2 sheets of round pre-made shortcrust pastry
1 free-range egg beaten

2 tbsp of vegetable oil
1 large aubergine
500g jar of roasted peppers, drained (you can find these in most stores)
250g of spinach leaves
250g of ricotta cheese
2 garlic cloves chopped
2 tsp of grated lemon zest
10 fresh basil leaves

Salt & pepper

Preheat the oven to 180 degrees. Heat the oil in a griddle pan, grill the aubergine on both sides until soft, but not mushy then set to one side. Place the spinach in an ovenproof dish, add a little water, cover and cook in the microwave for three minutes. Drain the excess water, add to a bowl and combine with the ricotta, lemon zest, salt and pepper. Next, grease the tin, line with the first pastry sheet, pushing it into the corners allowing it some to overhang. Add a layer of spinach mix, then alternate other ingredients. Top with basil leaves and brush the edges with egg. Top with the second sheet of pastry, seal the edges with a fork. Using a sharp knife trim off the excess. Don’t discard the pasty you can use this to add a lattice top to the pie, (optional). To make the lattice, cut the excess into 2cm strips. Brush with egg, line the pastry strips equally apart, then at a 90-degree angle add the second layer of pasty strips. Lift every other one to make the woven pattern, push the ends down, then brush with egg, top with rock salt. Bake in the oven for 45-50 minutes until crisp and golden. Finally, when cooked release the pie from the tin, transfer to a serving plate and serve.|


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