Spinach and ricotta pie-lets with strawberry, sundried and baby tomato reduction (and asparagus and almond flakes)

Oooo, its been a while. I have been eating. I just haven’t been at home. So I have a bit of a backlog of deliciousness. This is the meal Dean and I cooked before I went gallivanting off to the big city. Its decadent, but pretty easy to put together.

Pie-let filling Ingredients:

  • 1 finger of butter and dash of olive oil
  • 1 red onion
  • 2 cloves of garlic
  • dried herbs
  • 4 baby marrows (courgettes)
  • 1 bunch mint
  • 3 bunches of spinach / 1 bunch spinach and half a bag of baby spinach
  • 1 block of ricotta
  • 2 sticks of danish feta
  • 1 handful grated parmesan and mature cheddar (any strong cheese will do)
  • 1 egg

Crush the garlic and dice the onion. Melt the finger of butter and add a drizzle of olive oil. Fry the garlic on a low heat until it starts browning then add the onion. When the onion is glassy add a sprinkle of dried herbs. Grate the baby marrow and add to the onion when the onion is browning nicely. Cook together until liquid has been absorbed and the baby marrow has also browned somewhat. Remove from the pan into a mixing bowl.

Wilt the spinach in the same pan that was used for the frying. When it is soft, remove from the pan, chop and add to the mixing bowl. Crumble all the cheese and mix through with your hands. You could use a spoon, but its way more fun squishing everything through your fingers. Season with salt and pepper and add an egg. If you have egg squeamishness like me, then use a spoon to mix the egg through.

Pastry ingredients:

  • Phyllo pastry
  • Finger of butter and a dash of milk

Preheat the oven to 180 degrees.

Its probably best to look at the pictures at this stage. Get a muffin tray and grease if necessary. Melt the butter and milk together. Cut phyllo squares and position in the middle of each hole. Spread a thin layer of the butter-milk mixture and add another layer of phyllo. Repeat 3 or 4 times. Spread the filling out between the 12 holes. Fold the phyllo over the filling and twist. Spread the remainder of the butter-milk mix over the top. Bake for around 20 – 30minutes (until golden brown).

Reduction ingredients:

  • Handful of baby tomatoes
  • Handful of strawberries
  • 4-5 sundried tomato quarters
  • Dash of live oil and balsamic
  • Salt and pepper

Blend the ingredients together and heat in a pan. Reduce.

We had some asparagus that needed to be eaten so we steamed it and dry roasted some almond flakes to accompany everything. The pie-lets and the reduction would go really well with a green salad.

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