Florentine Pie With Tomato Sauce Recipe

Name: Florentine Pie With Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp sunflower oil; 2 None onions, finely diced; 2 None garlic cloves, crushed; 2 1/3 cups vegetable stock; 1 lb frozen spinach; 5 None medium eggs; 2 oz pine nuts; Pinch None nutmeg; 2 oz butter; 4 None phyllo pastry sheets; 3 tbsp breadcrumbs; 2 1/2 tbsp all purpose flour; 2 tbsp tomato puree; 1/2 cup heavy cream; Pinch None paprika; 2/3 lb tomatoes, diced

Servings: persons

2 tbsp sunflower oil
2 None onions, finely diced
2 None garlic cloves, crushed
2 1/3 cups vegetable stock
1 lb frozen spinach
5 None medium eggs
2 oz pine nuts
Pinch None nutmeg
2 oz butter
4 None phyllo pastry sheets
3 tbsp breadcrumbs
2 1/2 tbsp all purpose flour
2 tbsp tomato puree
1/2 cup heavy cream
Pinch None paprika
2/3 lb tomatoes, diced

1
Heat the oil in a large saucepan, add half the onions and the garlic and saute for 1-2 mins. Stir in 1 cup of stock and add the spinach. Cover and simmer for 12-15 mins, stirring occasionally. Drain in a sieve and press out the excess liquid.
2
Meanwhile, cook the eggs in a saucepan of salted, boiling water for 9-10 mins. Drain and rinse with cold water. Peel the eggs.
3
Toast the pine nuts in a small pan without oil for 2-3 mins until golden. Remove from the pan. Mix the spinach, pine nuts and nutmeg together.
4
Melt half of the butter in a saucepan. Place a damp cloth on the work surface and a dry one on top. Unroll the pastry and lay it on the cloths. Brush the surface with butter. Place a second pastry sheet on top at an adjacent angle and brush with butter. Repeat so that you have 4 sheets on top of each other. Sprinkle breadcrumbs over the surface of the pastry then spread just over half of the spinach mixture on top. Leave a 2-3 inch diameter margin free around the edge.
5
Place the eggs along the pastry then spoon over the remaining spinach. Roll up the parcel using the towels to help. Tuck in the edges. Carefully place on a baking sheet and bake for 30-35 mins until golden.
6
Meanwhile, melt the remaining butter in a saucepan, add the remaining onions and saute for 2-3 mins. Dust with flour and saute then stir in the tomato puree. Gradually mix in the remaining stock, cream and paprika. Bring to a boil and season for 2-3 mins then mix in the tomatoes and season. Remove the parcel from the oven and serve with the sauce.

745

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tbsp sunflower oil, 2 None onions, finely diced, 2 None garlic cloves, crushed, 2 1/3 cups vegetable stock, and more.

Yes, Florentine Pie With Tomato Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Florentine Pie With Tomato Sauce

How did you like this recipe?

Frequently Asked Questions