Quick Ricotta and Spinach Pie
Effortlessly elevate your weeknight dinner with this Quick Ricotta and Spinach Pie, a savory delight wrapped in flaky puff pastry. Ready in under an hour, this easy-to-make recipe combines creamy ricotta cheese, fresh sautéed spinach, and a touch of Parmesan for a deliciously rich filling seasoned with garlic, nutmeg, and a hint of black pepper. The golden, rustic crust comes together with just a simple egg wash, making it an ideal dish for busy evenings or casual entertaining. Serve this vegetarian pie warm or at room temperature for a crowd-pleasing option that doubles as a satisfying brunch or light lunch main. With its perfectly balanced flavors and effortless preparation, this spinach and ricotta pie is guaranteed to impress!
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Recipe Information
Ingredients
- 1 sheet frozen puff pastry
- 1.5 cups ricotta cheese
- 5 cups fresh spinach
- 3 pieces large eggs
- 0.5 cups grated Parmesan cheese
- 2 pieces garlic cloves, minced
- 1 tablespoon olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.125 teaspoons nutmeg (optional)
- 1 tablespoon milk
Instructions
Preheat your oven to 375°F (190°C). Line a 9-inch pie dish with parchment paper or lightly grease it with cooking spray.
Thaw the puff pastry sheet according to the package instructions. Roll it out slightly to fit your pie dish, then gently press it into the dish, allowing the edges to hang over slightly.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let it cool slightly before squeezing out any excess liquid.
In a large bowl, combine the ricotta cheese, 2 eggs, grated Parmesan cheese, cooked spinach, salt, black pepper, and nutmeg. Mix well until fully incorporated.
Pour the ricotta and spinach mixture into the prepared puff pastry-lined pie dish, spreading it out evenly.
Fold the edges of the puff pastry over the filling for a rustic look. Beat the remaining egg with the milk and brush it over the exposed crust for a golden, glossy finish.
Bake the pie in the preheated oven for 35 minutes, or until the filling is set and the crust is golden brown.
Remove the pie from the oven and let it cool for 5-10 minutes before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 420 mg | 18% | |
| Total Carbohydrate | 8.5 g | 3% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.7 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 245 mg | 19% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 125 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
