Ricotta Vegetable and Ham Pie
Elevate your mealtime with this irresistible Ricotta Vegetable and Ham Pie, a savory masterpiece that blends creamy ricotta, vibrant vegetables, and smoky ham, all encased in a flaky puff pastry shell. Perfectly spiced with a hint of nutmeg and garlic, this easy-to-make recipe is as comforting as it is elegant. With sautéed zucchini, carrots, and spinach folded into a rich mixture of ricotta, Parmesan, and eggs, every bite delivers a burst of flavor and texture. Whether served warm or at room temperature, this versatile dish is ideal for brunch, lunch, or dinner. Ready in just over an hour and serving six, it's a crowd-pleasing option that’s sure to impress. Try this recipe today for a wholesome, gourmet twist on homemade pie!
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Recipe Information
Ingredients
- 250 grams Ricotta cheese
- 4 large Eggs
- 1 sheet Frozen puff pastry sheet
- 150 grams Ham
- 1 medium Zucchini
- 1 medium Carrot
- 100 grams Spinach
- 50 grams Parmesan cheese
- 1 clove Garlic
- 1 tablespoon Olive oil
- 0.25 teaspoon Nutmeg
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 200°C (400°F).
Roll out the puff pastry sheet on a lightly floured surface and press it into a 22 cm (9-inch) round pie dish, leaving some overhang. Prick the base of the pastry with a fork and chill in the refrigerator while preparing the filling.
Heat olive oil in a skillet over medium heat. Mince the garlic and sauté it until fragrant, about 1 minute.
Grate the zucchini and carrot, then add them to the skillet. Cook until softened, about 5 minutes. Add the spinach and cook until wilted. Transfer to a bowl and allow it to cool slightly.
In a mixing bowl, whisk together the ricotta cheese, 3 eggs, and grated Parmesan cheese until smooth.
Dice the ham into small pieces and stir it into the ricotta mixture along with the cooked vegetables. Season with salt, black pepper, and nutmeg. Mix until well-combined.
Pour the ricotta and vegetable mixture into the prepared pastry-lined dish and smooth the top.
Fold the overhanging pastry over the edges of the filling, crimping gently. Beat the remaining egg and brush it over the pastry for a golden finish.
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 and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 813 mg | 35% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.3 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 212 mg | 16% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 391 mg | 8% | |
*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.
