Torta rustica (ie my spinanch and chicory pie)

1 tablespoon of olive oil

1 shallot chopped

pinch of chili pepper

150 gram frozen spinach

150 gram frozen chicory

3 eggs

250 ricotta (I used the one from sheep milk)

salt and pepper to taste

ready made puff pastry (I know i am lazy)

baking tin

Defrost the spinach and chicory.(I usually defrost it for about 5 minutes in the microwave)

In a pan glaze the shallot and add the chili pepper.

When the shallots are glazed add the spinach and chicory and stirfry for about 10 minutes or until all is cooked.Take of the heat

In a bowl mix the eggs with the ricotta until it is smooth, add salt and pepper to taste.

Dress the baking tin with the puff pastry, the left over bits you can use to decorate the pie.

Mix the egg/ricotta mixture with the spinach and chicory and after all is mixed transfer to the dressed baking tin.

Decorate with the leftover bits of the puff pastry.

Bake in the oven on about 180 degrees  for about 45 minutes or until golden brown.