- Prep Time
- Minutes
- Cook Time
- Minutes
- Difficulty Level Easy
SPINACH RICOTTA PIE
Spinach ricotta pie is a savoury pie the mixes soft ricotta cheese with fresh baby spinach on a bed of crunchy puff pastry and is not only delicious, it’s also easy to make!
Watch full video recipe:
Spinach Ricotta Pie | Vegetarian Pie Recipe | Italian Food Recipe
INGREDIENTS:
- 2 sheets of puff pastry (thawed out or fresh)
- 500g fresh ricotta
- 120g baby spinach (chopped)
- 2 x eggs
- Pecorino cheese
- Salt & Pepper
- Nutmeg
- Oil spray (Or baking paper to line the baking dish)
UTENSILS:
- Round pie dish
- 1 x sharp knife
- 1 x fork
- Spatula
- Large mixing bowl
- Pastry brush
COOKING METHOD:
- Preheat your oven to 180 degrees.
- Put the ricotta into the bowl and begin to break it down using a fork.
- Add chopped baby spinach and a generous handful of grated pecorino cheese.
- Mix together well and add a sprinkle of salt and pepper and a touch of nutmeg.
- Add an egg and mix together once again.
- Once the ingredients are mixed and the filling looks much creamier, it is ready.
- Line a baking dish with one sheet of puff pastry and prick the bottom of it using a fork so it helps it to cook through.
- Fill it using the ricotta mixture and even it out as much as you can using a spatula.
- Cover the pie with another sheet of puff pastry, angling it so that the edges cover any gaps.
- Create a crust by gently folding down the edges and joining the two layers together.
- Press down around the edges using the teeth of a fork.
- Beat an egg lightly in a small cup and add a drop of water.
- Brush the egg mix over the top of the pie using a pastry brush.
- Cook in the oven at 180 degrees celcius for 40 minutes or until golden.
HOW TO SERVE
- Let the spinach ricotta pie rest and cool for up to ten minutes, then slice into triangular serves and place on a wooden board
Spinach Ricotta Pie | Vegetarian Pie Recipe | Italian Food Recipe
E ora si mangia, Vincenzo’s Plate…Enjoy!
This Spinach Ricotta Pie is best served with a nice Chicken Cacciatore:
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Courtesy of: CookingDetective.com
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