How to Make Spinach Ricotta Pie
Indulge in the scrumptious delight of spinach ricotta pie. A savoury creation that harmoniously combines the creamy richness of ricotta cheese with the vibrant freshness of baby spinach.
Moreover, nestled on a bed of crispy puff pastry. This delectable pie offers not only a burst of flavour but also the convenience of effortless preparation. Embark on a culinary adventure and discover the joy of crafting this mouthwatering dish that is sure to captivate your taste buds and leave you longing for more.
Watch Vegetarian Pie full video recipe:
How to Make SPINACH RICOTTA PIE Like an Italian | Vegetarian Pie Recipe
Vincenzo’s Top Tips To Make Vegetarian Pie
Use quality ricotta cheese
Select a high-quality ricotta cheese that is smooth and creamy for the best texture and taste.
Thoroughly drain the spinach
Ensure that the excess moisture is removed from the spinach before incorporating it into the pie to prevent a soggy crust.
Season the filling
Enhance the flavour of the ricotta and spinach mixture with a pinch of salt, freshly ground black pepper, and other desired herbs and spices.
Pre-bake the puff pastry
Blind-bake the puff pastry before adding the filling to achieve a crisp and golden crust.
Spinach Ricotta Pie
Print Recipe
Equipment
- Round pie dish
- Sharp knife
- fork
- Spatula
- Large mixing bowl
- Pastry brush
Ingredients
- 2 sheets Puff pastry, thawed out or fresh
- 500 grams Fresh ricotta, 2US cups
- 120 grams Baby spinach, 4oz. Chopped
- 2 Eggs
- Pecorino cheese
- Salt & Pepper
- Nutmeg
- Oil spray, Or baking paper to line the baking dish
Instructions
- Preheat your oven to 180 degrees (350 F).
- 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 (350 F)for 40 minutes or until golden.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Spinach Ricotta Pie
Let the spinach ricotta pie rest and cool for up to ten minutes, then slice into triangular serves and place on a wooden board
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