I would like to share this very easy and delicious recipe. Honestly, when I first came here in Italy I thought that I would never be able to prepare a so delicate dish even if I’ve always believed the saying which says ” If others can, you can!” so on this rainy sunday, I decided to prepare this dish for lunch. Judging from what was left of the Spinach Quiche….oh! The good thing about this recipe is that I was able to utilize some leftover Filipino rice and leftover spinach !
1 PACK OF READY TO USE PUFF PASTRY
200 GRAMS COOKED AND DRAINED SPINACH(OR LEFTOVER COOKED SPINACH!)
1- 2 CUPS OF COOKED RICE( OR LEFTOVER RICE)
100 GRAMS GRATED CHEESE
125 GRAMS OF RICOTTA CHEESE
1 TEASPOON FINE SALT
1 – 2 TABLESPOONS OF OLIVE OIL
MIX ABOVE INGREDIENTS EXCEPT THE PUFF PASTRY AND OLIVE OIL AND 30 GRAMS OF GRATED CHEESE
ROLL OUT PUFF PASTRY AND PUT IT IN A BAKING TIN + SPREAD ON TOP THE FILLING + OIL + SPRINKLE WITH GRATED CHEESE
PREHEAT OVEN AT 180°C/10 MINS.
BAKE PIE FOR 30 MINUTES OR UNTIL PIE HAS ACQUIRED A GOLDEN BROWN COLOR.
*IF DESIRED, YOU CAN ALSO USE A HEARTSHAPE BAKING TIN.