Sunflower Pie
Delight your guests with the stunning and delicious Sunflower Pie, a show-stopping savory treat perfect for gatherings or family dinners. This golden puff pastry masterpiece is filled with a rich blend of spinach, creamy ricotta, and nutty Parmesan cheese, seasoned with garlic and a hint of black pepper for a flavor-packed bite in every petal. The creative spiral design, resembling a sunflower, not only makes this pie visually captivating but also easy to share. With a quick prep time of just 30 minutes and simple ingredients like pre-made puff pastry, this recipe is as convenient as it is impressive. Serve it warm for a flaky, cheesy centerpiece that’s sure to turn heads. Whether you’re looking for an appetizer, brunch dish, or party centerpiece, this Sunflower Pie is a feast for both the eyes and the taste buds.
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 300 grams Spinach (fresh or frozen, chopped)
- 200 grams Ricotta cheese
- 50 grams Parmesan cheese (grated)
- 1 large Egg
- 2 cloves Garlic (minced)
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 large Egg (for egg wash)
Instructions
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
If using frozen spinach, thaw completely and squeeze out excess water. If using fresh spinach, sauté it in olive oil with the minced garlic until wilted, then let cool.
In a mixing bowl, combine the spinach, ricotta, Parmesan cheese, 1 egg, salt, and black pepper. Mix well until evenly incorporated.
Lay out one sheet of puff pastry on the prepared baking sheet. Spread the spinach-ricotta filling in a circular pattern in the center, leaving about an inch of border around the edges. Place another circle of filling along the outer edge, creating an empty dough ring between the inner and outer circles.
Cover the filling with the second sheet of puff pastry and seal the edges by pressing down gently. Use a fork to crimp the edges for a decorative border.
Place a small bowl or glass in the center of the pie (over the inner circle of filling) as a guide. Using a sharp knife, cut the outer puff pastry ring into approximately 16 even strips, like the petals of a sunflower.
Twist each strip gently to form a spiral, keeping them flat against the baking sheet.
Remove the bowl or glass from the center and gently brush the entire pie with beaten egg wash to give it a glossy finish.
Bake in the preheated oven for 25 minutes or until golden brown and puffed up.
Allow the pie to cool for 5-10 minutes before serving. Slice and enjoy your beautiful Sunflower Pie!
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 1554 mg | 68% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 1.3 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 883 mg | 68% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 363 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.
