Spinach and Ricotta Pie
Delight in the comforting, Mediterranean-inspired flavors of Spinach and Ricotta Pie, a show-stopping dish perfect for brunches, dinners, or special occasions. Featuring a flaky puff pastry crust filled with a creamy blend of ricotta, tangy feta, and vibrant spinach, this savory pie is elevated with hints of nutmeg and garlic for a warm, aromatic touch. With just a 20-minute prep time and baked to golden perfection in 40 minutes, this recipe is both impressive and accessible. Serve it warm as a main course or as a stunning side dish alongside a fresh salad for a meal that’s as wholesome as it is flavorful. Keywords: spinach and ricotta pie, Mediterranean savory pie, easy puff pastry recipe, vegetarian main course.
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Recipe Information
Ingredients
- 500 grams Spinach
- 250 grams Ricotta cheese
- 100 grams Feta cheese
- 3 large Eggs
- 0.25 teaspoons Nutmeg
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Olive oil
- 2 cloves Garlic cloves
- 1 sheet Puff pastry sheet
- 2 tablespoons All-purpose flour (for dusting)
- 1 brush Egg wash (1 beaten egg with 1 tablespoon of water)
Instructions
Preheat your oven to 190°C (375°F) and place a rack in the center.
Wash the spinach thoroughly and pat it dry. Roughly chop the leaves.
Heat the olive oil in a large skillet over medium heat. Mince the garlic and sauté it in the olive oil for 1-2 minutes until fragrant, being careful not to burn it.
Add the chopped spinach to the skillet and cook for 3-4 minutes, stirring occasionally, until wilted. Remove from heat and let the spinach cool for a few minutes.
Once the spinach has cooled, press it gently with a paper towel or clean kitchen towel to remove excess moisture.
In a large mixing bowl, combine the ricotta cheese, crumbled feta, two eggs, nutmeg, salt, and pepper. Mix well to combine.
Add the cooked and drained spinach to the cheese mixture and stir until evenly incorporated.
Lightly dust a clean surface with flour and roll out the puff pastry sheet to fit a 9-inch pie dish. Gently press the pastry into the pie dish, trimming any overhang if needed.
Pour the spinach and ricotta filling into the prepared pastry. Smooth the surface evenly with a spatula.
If desired, use the trimmed pastry scraps to create decorative patterns for the top of the pie. Brush the edges (and any decorations) with the egg wash.
Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden and the filling is set.
Allow the pie to cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 512 mg | 22% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 0.9 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 271 mg | 21% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 565 mg | 12% | |
*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.
