Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Cake tin
Cutter
Fork
Frying pan
Garlic press
Oven mitts
Paring knife
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
Cooking spoon (wooden)
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Filling
Peel and finely chop the shallot, press the garlic. Heat the oil in a non-stick frying pan. Sauté the shallot and garlic. Add the spinach, cook for approx. 10 mins. until all the moisture has evaporated. Place the spinach in a bowl, allow to cool slightly. Add the ricotta and cheese, mix, season.
Pastry
Grease the pie tin (approx. 25 cm). Cut a 12 cm strip and a 5 cm strip of pastry from one of the narrow ends, cover and chill. Place the remainder of the pastry in the pie tin. Prick the pastry base firmly with a fork.
Pies
Spread the filling on top of the pastry. Make 4 wells using a tablespoon, crack 4 eggs separately into small bowls and slide into the wells. Place the wide strip of pastry on top, press the edges down firmly. Beat one egg, brush the pastry with a little of the egg. Cut Easter shapes out of the other strip of dough, place on top, brush with a little egg.
To bake
Approx. 45 mins. on the bottom shelf of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove from the tin, place on a baking tray lined with baking paper, bake for a further 15 mins.
| Serve with: | Salad |
|---|
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