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Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

I've had this recipe for ages. I used to make it before I moved overseas. 2 things I always did differently was replace the ricotta with cottage cheese and I used a cast iron skillet as opposed to the springform pan. Goes well with nice tossed salad. Also try using wholemeal flour for pastry... I have done that and it made if very hearty and wholesome--especially if you use wholemeal pasta and stick with low fat cheeses.

Ingredients Nutrition

Directions

  1. In medium bowl mix flour and 1/2 tsp salt.
  2. With pastry blender cut in shortening until mixture resembles coarse crumbles with fork stir 5 to 6 tablespoons cold water into flour mixture until dough is just moist enough to hold together shape dough into a ball cover with plastic wrap, place in refrigerator.
  3. Prepare pasta as label directs, but do not use salt in water; drain.
  4. Meanwhile, cut red and yellow peppers into 1 inch pieces.
  5. Chop onion.
  6. In 12 inch skillet over medium heat in hot olive or salad oil cook onion until tender crisp add red and yellow peppers, basil, black pepper and 1/4 tsp salt and cook stirring occasionally until vegetables are tender.
  7. In cup beat egg slightly.
  8. Reserve 1 Tbls beaten egg; set aside.
  9. In another medium bowl mix remaining egg with ricotta cheese, spinach, and 1/4 tsp salt.
  10. Preheat oven to 400°F Grease 9 inch by 2 ½ springform pan, allowing dough to hang over side of pan slightly.
  11. Sprinkle bottom of crust with half of mozzarella cheese; top with half of sautéed pepper mixture.
  12. Spread half of ricotta cheese mixture over pepper mixture; top with marinara sauce, then pasta.
  13. Sprinkle remaining mozzarella cheese over pasta; top with remaining sautéed pepper mixture, then remaining ricotta cheese mixture.
  14. Roll out remaining dough to 11 inch round; lay dough over filling allowing dough to hang over side of pan.
  15. Fold overhang in toward center pinching dough all around to make a stand up edge; flute.
  16. Cut slits in top crust to allow steam to escape during baking.
  17. Brush the top and edge of crust with reserved egg.
  18. Bake pie 55 to 60 minutes until crust is golden and filling is hot.
  19. Allow pie to cool 5 minutes for easier slicing.
  20. Remove side of springform pan to serve, cut into wedges.
  21. 1 slice is plenty for one serve.
Most Helpful

5 5

wheeee!!! incredible!!!! ;) took a long time but: A-MA-ZING! thanks for sharing! andreas