Broccoli & Ricotta Pie

Did anyone say pie? 😀

Pie is a simple word that represents a wide variety; pies can be sweet or savoury, they could be large or handheld, topped with a rich crust, or open topped… A pie is like a piece of canvas, you can get creative with various ingredients for the filling.

A classic pie for me is stuffed with ricotta… maybe because it was a favourite of mine when I was a kid. I have made ricotta pies multiple times, even mini Qassatat stuffed with a simple mixture of well seasoned ricotta and a beaten egg. Yum! 😋

Usually I like to use a Shortcrust Pastry for my pies. However, I recently came across the following dough recipe incorporating rolled oats and using vegetable oil as fat, putting it on the healthier side of the spectrum. It is also ideal for those following a vegan diet if stuffed with an appropriate filling.

Pies are great to take with you on picnics or to pack your lunch boxes and can be eaten either warm or cold. They are healthy and filling. Most pies can also be frozen even after you bake them, perfect to prepare ahead and have them ready when there is not much time for cooking.

For this recipe, I have used broccoli to add some vegetables to the dish. I have also made a Ricotta and Pea filling and a Ricotta and Spinach filling, which both were delicious and totally approved. With the spinach, you have to make sure to squeeze as much water as possible. You might also want to add some breadcrumbs or oat flakes to the ricotta mixture to absorb any excess liquid.

Broccoli and Ricotta Pie

  • Servings: 4
  • Difficulty: easy
  • Print

A delicious pie with a crumbly oatie dough


Ingredients

    For the pie crust:
  • 100g rolled oats
  • 200g wholemeal flour
  • 200g plain flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 120ml vegetable oil
  • 200ml water, at room temperature
  • Sesame oil, optional
  • For the filling:
  • 500g broccoli
  • 300g ricotta
  • 30g Grana Padano, grated
  • 1 egg
  • Salt and pepper

Directions

  1. For the pie crust: In a large mixing bowl, combine the rolled oats, wholemeal and plain flour, bicarbonate of soda and salt. Whisk until well combined.
  2. Add the vegetable oil and mix. Gradually pour the water and knead until a tacky dough is formed. You may not need the full amount. Form into a ball, cover and let it rest for at least 10 minutes.
  3. For the filling: In a large pot of salted boiling water, cook the broccoli until tender. Place the broccoli in a colander and set it aside to drain and cool.
  4. In a large mixing bowl, mash the broccoli with the ricotta, grated Grana Padano and the egg. Season with salt and pepper.
  5. Preheat the oven to 180 degrees Celsius and prepare a 28cm round pie dish.
  6. On a lightly floured surface, roll out two-thirds of the dough to form the base of the pie. Place it in the prepared dish.
  7. Pour the broccoli and ricotta mixture into the pie base.
  8. Roll out the remaining dough and lay it over the filling. Seal the edges and remove any excess dough. Very lightly brush the top with some oil/water and sprinkle some sesame seeds, if desired.
  9. Place in the preheated oven and bake for 25-30 minutes or until golden on top. Leave it to rest for at least 15 minutes before cutting into it.
  10. Serve on its own or with a side of simple green salad.


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