To celebrate our favourite Kappacasein Dairy Ricotta being back in stock after the cows’ holiday last month, we thought it would be nice to put up a ricotta recipe.

This recipe was created by Emanuela Nova, Get Loose Volunteer, from what we were told was a family recipe!

Ingredients

1kg frozen spinach (or fresh spinach, or a combination of other leafy greens eg chard, beetroot leaves)
1 jar of Get Loose ricotta ☝️
1 sheet of ready rolled puff pastry
1 tsp salt & a pinch of pepper

Method

Preheat the oven at 180 C
If using frozen spinach, thaw the spinach either in a pot on a low heat, or in the microwave. If you do this on the hob, don't add any water as the spinach will release some, as it starts defrosting. Place the spinach in a fine mesh strainer and try to remove as much liquid as possible.
Be careful not to overheat the spinach, it should be fairly cold or at room temperature. If it becomes too hot, let it cool down before proceeding to the next step.
If using fresh spinach or other leafy greens, quickly blanch them in boiling water, strain well and cool them down.
Place the spinach in a large bowl and add the ricotta, salt and pepper.* Mix everything together well until the ricotta is fully incorporated with the spinach.
Roll the puff pastry sheet in an oven proof baking tray and fill it with the ricotta and spinach mix. Gently fold the edges to create a crust.
Place the pie in the oven for about 40 mins or until the edges become golden.

*Get creative and experiment with different spices, herbs and even ground seeds, such as linseeds.