Ricotta Spinach Pie
Indulge in the rich, savory flavors of this Ricotta Spinach Pie, a perfect blend of wholesome ingredients and flaky puff pastry that will elevate any meal. Packed with tender blanched spinach, creamy ricotta cheese, and a savory combination of Parmesan, garlic, and a hint of nutmeg, this dish offers a balance of earthy and luxurious flavors in every bite. Encased in a crisp, golden puff pastry shell, this pie is as visually stunning as it is delicious. With a quick preparation time and an impressive presentation, it’s ideal for brunches, light lunches, or elegant dinner parties. Serve it warm or at room temperature for a satisfying dish that celebrates the simplicity of fresh ingredients. Try this easy-to-make spinach ricotta tart and delight your guests with its irresistible combination of textures and flavors.
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Recipe Information
Ingredients
- 450 grams fresh spinach
- 450 grams ricotta cheese
- 80 grams shredded Parmesan cheese
- 3 large eggs
- 2 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon butter
- 0.25 teaspoon nutmeg
- 1 sheet puff pastry
- 1 tablespoon all-purpose flour
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or tart pan.
Wash and trim the spinach, then blanch it in boiling water for 1-2 minutes until wilted. Drain and squeeze out excess water. Roughly chop the spinach and set aside.
Mince the garlic. In a skillet, melt the butter over medium heat and sauté the garlic for 1 minute until fragrant. Add the chopped spinach and cook for another 2-3 minutes. Remove from heat and let cool slightly.
In a mixing bowl, combine ricotta cheese, shredded Parmesan, eggs, salt, pepper, and nutmeg. Mix until smooth. Stir in the cooled spinach mixture, ensuring everything is evenly distributed.
Lightly flour a clean surface and roll out the puff pastry sheet to fit your pie dish, leaving a small overhang around the edges. Carefully transfer the pastry to your dish, pressing it into the bottom and sides.
Pour the spinach-ricotta filling into the prepared pastry shell, smoothing the top with a spatula. Fold the edges of the pastry inward over the filling or trim them as desired.
Bake in the preheated oven for 40-45 minutes, or until the filling is set and the pastry is golden brown.
Allow the pie to cool for 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 947 mg | 316% | |
| Sodium | 4956 mg | 215% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 1.4 g | ||
| Protein | 115.9 g | 232% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 3263 mg | 251% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 746 mg | 16% | |
*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.
