Another fabulous yogurt-inspired dish from Claudia:
This is a quick and versatile recipe and a tasty way to persuade my children to eat greens and a nice alternative for picnic and communal eating. I made it up bringing together dough used to make aubergine pasties and trying to make a slightly lower fat version of a quiche (I am not sure if I really achieved the latter). My children love to play with the leftover dough.
Dough (for a 20 cm diameter/8 inch loose base tin)
- 250 grams of plain flour
- 80ml of lukewarm water
- 40 ml of sunflower oil
- 2 teaspoons of baking powder
- ½ teaspoon of salt
- 2 large eggs
- 250 grams pot of ricotta
- 250 grams pot of yoghurt (do not use fat free)
- 150 grams of grated cheddar inside plus some extra for the top
250 grams of streamed and finely chopped spinach
- Preheat oven to 180 C
- Place the flour in a bowl and mix in the salt and baking powder
- Add the oil and lukewarm water
- Briefly combine with your hand until you get a moist dough that does not stick to your hands. If too dry add lukewarm water. If too sticky add more flour. Don’t overwork the dough.
- Pat it thinly on the tin and press down with a fork. There is no need to grease or oil containers.
- Bake in middle rack at 180 C until lightly golden 15-20 min but do not allow the edges to get too dark (this is a good time to make the filling)
- Remove from oven.
- In a bowl mix eggs, ricotta, yoghurt, cheddar and finely chopped steamed spinach which you have squeezed on a sieve to remove all water.
- Pour filling on the baked base and even out its surface. Sprinkle the top with grated cheddar
Bake for approx. 45 min at 180 C until the top is golden.
Serves 8 to 10 people
For picnics can double the recipe and bake on a 30cmx38cm baking tray
You can also combine different types of flour. I have done this recipe with potato flour. Or 200 grams of white flour and 50g of whole meal. The texture changes but it still works well.
Make sure to use lukewarm water. If the water too hot the dough becomes hard to manage.
Do not work the dough just combine it into a manageable mix.
Do not forget to prebake to avoid sogginess. There is no need to use parchment or weight with beans.
Make sure to remove all the extra water from the steamed spinach.
I do not add salt to the filling because the cheese is savory enough.
Ideas for variations:
- use smoked salmon and fennel
- sun dried tomatoes and basil
- leek finely chopped and stir fried until softened
- different types of cheese with some marjoram.
- Spice it up with chili flakes.
It can last up to a week if covered with cling film and refrigerated.