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
How it's done
The kids can help at the marked areas .
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.
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.
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.
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.
Please log in!
Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.
The recipe has been saved in your shopping list under myFOOBY.
Unfortunately, the shopping list was not saved.
You are not logged in
Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.
Choose a cookbook:
Delete the entire recipe?
Do you really want to delete this recipe from your cookbook?