Crisp tender shell is filled with creamy ricotta, greens and salty bacon! If that isn't delicious enough, it's topped with a parmesan laced crunchy topping.
|1||defrosted puff pastry square|
|1/2 cup||chopped Maple Leaf ham slices|
|2 cups||frozen kale or spinach, defrosted|
|3||cloves, garlic, peeled and chopped|
|1 tsp||red pepper chili flakes|
|4||extra large eggs|
|300 g||tub ricotta, if it's larger or slightly smaller that's still great|
|1 tsp||each salt and pepper|
|2 tbsp||parmesan cheese|
|1||Recipe Topping below|
|2 Pkg||seasoned bread crumbs|
|1 tbsp||parmesan cheese|
Topping: mixed together and set aside.
Roll out the puff pastry onto a lightly floured surface. Fit into pie plate. Dock with a fork all over to prevent puffing.
In a large skillet heat oil on med. high heat. Add garlic and pepper flakes, cook until golden in colour.
Add the greens, salt & pepper and stir, cooking for 5 minutes. Remove from burner and allow to cool to room temperature, while preparing other filling ingredients.
In a med. size bowl using a fork, blend eggs, ricotta, ham and parmesan. Scrape this mixture into the pan with the greens and stir to mix together thoroughly. Taste for seasoning.
Pour this mixture into the prepared pie shell and sprinkle the topping over the filling evenly.
Bake in a preheated 350F for 35-45 min until crust is golden and centre does not jiggle.
Allow to rest 5-10min before cutting into wedges.
Serves 6-8 people.
* the pie can be frozen without cooking or filling can be make a day ahead and stored in refrigerator before pouring into unbaked pie shell*
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