Spinach Ricotta Pie

9 INGREDIENTS • 14 STEPS • 50MINS

Spinach Ricotta Pie

This savory spinach and ricotta pie mixes soft ricotta cheese with fresh baby spinach on a bed of crunch puff pastry and is not only delicious, it's also easy to make!
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This savory spinach and ricotta pie mixes soft ricotta cheese with fresh baby spinach on a bed of crunch puff pastry and is not only delicious, it's also easy to make!
author_avatar
Vincenzo's Plate
I'm Vincenzo, a food-obsessed Italian living in Australia who cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/

50MINS

Total Time

Ingredients

Servings
4
us / metric
Puff Pastry
2
Puff Pastry
Ricotta Cheese
2 cups
Ricotta Cheese
Fresh Baby Spinach
4 cups
Fresh Baby Spinach, chopped
Egg
2
Eggs
Pecorino Romano Cheese
to taste
Pecorino Romano Cheese
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Ground Nutmeg
to taste
Ground Nutmeg
Nonstick Cooking Spray
as needed
Nonstick Cooking Spray

Nutrition Per Serving

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Calories
195
Fat
12.7 g
Protein
10.1 g
Carbs
10.1 g
Love This Recipe?
author_avatar
Vincenzo's Plate
I'm Vincenzo, a food-obsessed Italian living in Australia who cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/

Cooking Instructions

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step 1
Put the Ricotta Cheese (2 cups) into the bowl and begin to break it down using a fork.
step 2
Add Fresh Baby Spinach (4 cups) and a generous handful of Pecorino Romano Cheese (to taste).
step 3
Mix together well and add a sprinkle of Salt (to taste) and Ground Black Pepper (to taste) and a touch of Ground Nutmeg (to taste).
step 4
Add an Egg (1) and mix together once again.
step 5
Once the ingredients are mixed and the filling looks much creamier, it is ready. Preheat the oven to 180 degrees C (350 degrees F).
step 6
Line a baking dish with Nonstick Cooking Spray (as needed) and Puff Pastry (2), and prick the bottom of it using a fork so it helps it to cook through.
step 7
Fill it using the ricotta mixture and even it out as much as you can using a spatula.
step 8
Cover the pie with another sheet of puff pastry, angling it so that the edges cover any gaps.
step 9
Create a crust by gently folding down the edges and joining the two layers together.
step 10
Press down around the edges using the teeth of a fork.
step 11
Beat an Egg (1) lightly in a small cup and add a drop of water.
step 11 Beat an Egg (1) lightly in a small cup and add a drop of water.
step 12
Brush the egg mix over the top of the pie using a pastry brush.
step 13
Cook in the oven at 180 degrees C (350 degrees F) for 40 minutes or until golden.
step 13 Cook in the oven at 180 degrees C (350 degrees F) for 40 minutes or until golden.
step 14
Let the spinach ricotta pie rest and cool for up to ten minutes, then slice into triangular serves and place on a wooden board. Enjoy!
step 14 Let the spinach ricotta pie rest and cool for up to ten minutes, then slice into triangular serves and place on a wooden board. Enjoy!

Tags

Comfort Food
Lunch
Shellfish-Free
Dinner
Vegetarian
Vegetables
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