Spinach Ricotta Tart - Vegetarian Easter Main Dish

Ingredients:

300 grams of fresh spinach
2 tablespoons mojo picon (Spanish red picante sauce)
4 slices of savory pie dough or puff pastry (frozen), thawed
oil for greasing
2 tablespoons breadcrumbs
1 clove garlic, peeled
150 grams ricotta
salt
pepper
5 sun dried tomatoes in oil, chopped
2 tablespoons pine nuts
3 free-range eggs
100 grams of cream
low 24 cm diameter cake tin, greased

Directions:

Preheat the oven to 175 ° C.

Wash the spinach leaves and cook them with water and salt just until tender. Drain the spinach in a colander, and chop coarsely. Spoon the mojo picon through.

Lay the slices of pie dough on each other, and roll them out to a circle with a cross-section of approx 28 cm.

Line the greased baking tin with the dough.

Sprinkle the bottom with bread crumbs and spread the spinach on top.

Squeeze the garlic over the ricotta and add pepper and salt to taste. Stir well to combine.

Divide the ricotta cheese, dried tomatoes and pine nuts over the spinach.

Beat the eggs with the cream and salt and pepper to taste and pour it over the loose spinach and ricotta.

Bake in a preheated oven for 30 minutes until golden brown. Serve hot or lukewarm.