Vegetarian recipes: spinach-ricotta pie and salad…

Salad of beets and soft-boiled eggs with paprika

For 4 people
Preparation: 20 mins
Cooking: 10 minutes

Ingredients:

• 200g arugula
• 6 extra fresh eggs
• 2 cooked red beets
• 1 small raw red beet
• 4 spring onions
• ½ tsp smoked paprika
• 1 heaped tbsp mayonnaise
• ½ lemon
• 125g plain stirred yogurt
• 1 tbsp sweet and sour mustard
• Salt and pepper from the mill

Preparation:

Peel and grate the raw beetroot. Cut the cooked beets into rings. Peel the onions. Cut them, leaving 6 cm of stem above the bulb. Slice them lengthwise, chisel the tops.

Plunge the sliced ​​onions into a large pot of boiling salted water for 3-5 min or until tender, then remove with a slotted spoon.

In the same pot of boiling water, add the eggs and cook for 6 minutes. Drain them then place them in a bath of cold water.

Rinse and spin the arugula. Whisk the mayonnaise with the yogurt, squeezed lemon juice, mustard and half the paprika, adjust the seasoning.

Divide the grated raw beetroot, the arugula and the cooked beetroot among four plates or in a large dish. Add the tender onions.

Peel the eggs and cut them in half. Arrange them on the salad then sprinkle with onion stalks. Sprinkle the eggs with the remaining paprika.

Serve with the sauce on the side. Enjoy your lunch!

Spinach-ricotta pie

For 4 people

Preparation: 25 mins
Cooking: 50-55 mins

Ingredients:

• 500g puff pastry
• 1 kg of spinach
• 250g ricotta
• 6 eggs (+ 1 yolk for gilding)
• 200 g of parmesan
• 100g pine nuts
• 1 clove of garlic
• 20 g butter (+ for the pie ring)
• 2 tbsp flour for the work surface
• Salt and pepper from the mill

Preparation:

Wash and remove the ribs from the spinach leaves. Wring them well. Peel and crush the garlic in a garlic press. Roughly chop the pine nuts. Grate the parmesan.

Work the ricotta with a fork to loosen it then add 3 beaten eggs and 100 g of grated parmesan, season.

Drop the spinach into a stewpot with the butter and garlic, seasoning. Incorporate the rest of the grated parmesan and half of the pine nuts at the end and off the heat. Leave to cool then add the other 3 beaten eggs.

Preheat the oven to 200°C. Roll out half the dough with a rolling pin on a floured surface to 5mm thick. Press it into a buttered pie pan, placed on a baking tray lined with baking paper. Line the bottom of the dough with the rest of the chopped pine nuts.

Arrange the spinach on top, then the ricotta mixture.

Roll out the rest of the dough and cut out a disk the same diameter as the pie. Arrange it on the assembly of this one and weld well the edges of the two lowered dough between them.

With the rest of the dough, make a long strip of 1 cm side. Roll it on itself and arrange it in a spiral on top of the pie.

Soften the egg yolk with 1 tablespoon of cold water. Using a pastry brush, brush the top of the pie.

Bake for 15 mins then lower the oven to 180°C and finish cooking for 25-35 mins, keeping a close eye on the colouring. The dough should be golden brown and crispy.10. Wait 5 minutes out of the oven before unmolding.

Enjoy your lunch!

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