2packages frozen chopped spinachthawed & drained of all excess water (*see note)
2lbs.whole milk ricotta
2tablespoonsextra virgin olive oil
2large shallotsminced
2clovesgarlicminced
1/2teaspoonfreshly ground nutmeg
1/3cupfreshly grated parmesan cheese
2eggs
salt & pepper
Instructions
Prepare the Filling:
Heat a large skillet over medium high heat.
Add the olive oil to the skillet then add shallots and garlic and cook for 1-2 minutes.
Remove from heat and transfer to a large bowl.
Add remaining filling ingredients to the large bowl and mix together well with a spatula. Set aside.
Prepare the Dough:
On a clean countertop, make a pile of 11/2 cups flour. Create a well in the center of the flour with your fingertips.
Drizzle the flour with some of the olive oil and fill the well with some of the water.
Carefully incorporate the liquids into the flour using your fingers. As the flour absorbs the liquid, add more olive oil and water until youâ??re able to bring the flour together into a ball. You may need to add some flour as you go. This isnâ??t exact by any means, keep adding flour or liquids until you get a dough ball that can be rolled out.
With a floured rolling pin, roll the dough out rustically until you get enough length & width to cover a 9Ã?9 baking dish with some excess to fold over the top, but not cover it completely.
Once rolled out, carefully place the dough in the baking dish and let the excess hang over the sides.
Scoop the filling into the baking dish and fill up to the top, spreading evenly and into the corners.
Fold the dough over the top to partially cover the filling.
Drizzle with a bit more olive oil on the dough that is folded over the top of the filling.
Bake at 350 degrees for about 45-50 minutes.
Remove from oven, let cool and set for about 10-15 minutes before cutting.
Notes
*once spinach is thawed, place it in a dish towel and squeeze out all the water. This will ensure the filling isn't too watery.