Spinach & Ricotta Pie with a Potato Crust


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I always loved pies, maybe because I loved pastry so much, shortcrust and puff pastry mostly.  Those made great pies indeed!  Being Celiac, although you can still manage to make very good pastry with specialized flours, sometimes, you want something just as tasty, but less time-consuming to prepare.

This recipe ticks all the boxes!  I loved it! My partner loved it!  Even Missy, (my little four-legged little darling) once she tasted the cheesy filling, she kept whimpering for more! Seriously ? Yes! It IS awesome!

You cannot imagine how well the potatoes and the ricotta go together, until you actually taste it!  It is easy to make since there is no pastry.  The only job that is slightly time-consuming is the sautéing of the potatoes, otherwise … it’s a breeze!

Ready? Let’s start!

You will need …

6 large potatoes (choose elongated ones)
Olive oil
1 packet frozen spinach leaves
3 eggs beaten
500 g Ricotta
Half cup grated Parmesan cheese
100 g crumbled Feta cheese
1 Spring onion finely chopped
½ cup chopped Parsley & Chives
100g Pancetta Dolce cubed
Salt and Pepper
Chilli Flakes (optional)
Dash Nutmeg freshly grated
½ cup grated Cheddar

Method

Peel the potatoes.  Slice three of them lengthwise and the other three crosswise.  Pour some olive oil in a pan and fry the potato slices till they are golden brown on both sides.

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Remove and place on a plate with a paper towel to absorb the extra oil.  Repeat till you fry all the potato slices.  Leave to cool. In the same pan lightly fry the pancetta cubes. Leave to cool as well.

In the meantime, defrost the spinach in the microwave, drain and squeeze out all the excess water.  In a bowl whisk the eggs and ricotta.  Add the spring onion, parsley and chives, the parmesan and feta cheeses, the nutmeg and seasonings.

Add the spinach and the pancetta and combine well.

Preheat oven to 180 Degrees C.  Grease a 9 ½ inch spring form pan with butter (I used Garlic Butter).  Then place the round potato slices on the bottom of the pan.  Proceed by placing the long ones around the side, slightly overlapping.

Carefully pour in the ricotta mixture and sprinkle the top with the grated Cheddar Cheese.  Place in the oven and bake till firm for approximately 40 minutes.  I covered the top with foil for the first 30 minutes and then removed it so it will brown.

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When ready, ease a knife between the side of the pan and the potatoes, although if well greased, you will not need to.  Release the spring form and carefully remove the sides of the pan.  Place on a serving dish.

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You can serve this warm with a crispy green salad.

Absolutely scrumptious!

 

 

Senza G – Living without Gluten

4 Responses to Spinach & Ricotta Pie with a Potato Crust

  1. lorraine says:

    Well done ! I really love your recipes even if I do not need to cook gf food but I have friends who are celiac and I get an idea what to cook for them when I invite them over for a meal. I loved this it can be done using grilled aubergine slices too instead of potatoes ,there is a middle eastern recipe but the filling is rice ,meat and veg. . I will try this for sure. Best regards ,Lorraine .

    • jacqui says:

      Thank you so much Lorraine for your lovely message! Am sure aubergine would come nice as well! Do share with us when you make it! Thanks again!

  2. Mark Said says:

    Thanks for these gluten free recipes they are great I make everything
    Gluten free lactose free and it is great

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