Indulge in the deliciousness of Spinach and Ricotta Pie, a savory and satisfying dish that combines the earthy flavors of spinach, creamy ricotta cheese, and a hint of nuttiness from pine nuts. This vegetarian recipe features a rich and flavorful filling encased in a golden, flaky puff pastry crust.
Fresh spinach is cooked until wilted and then combined with creamy ricotta cheese, eggs, ground almonds, and grated Parmesan to create a luscious and creamy filling. Toasted pine nuts add a delightful crunch and enhance the overall taste and texture of the pie.
The pie is made using ready-prepared puff pastry, making it a convenient option for a quick and delicious meal. The pastry is rolled out into squares, filled with the spinach and ricotta mixture, and sealed with another pastry square on top. The edges are pressed together and the pie is baked until golden and piping hot.
INGREDIENTS
- 225g/8oz spinach
- 25g/1oz pine nuts
- 100g/4oz ricotta cheese
- 2 large eggs, beaten
- 50g/2oz ground almonds
- 40g/11/2oz Parmesan cheese, freshly grated
- 250g/9oz ready-prepared puff pastry
- 1 small egg, beaten, for glazing
PREPARATIONS
- Preheat the oven to 220°C/425°F/Gas mark 7.
- Rinse the spinach and transfer it to a large pan. Cook the spinach over medium heat with just the water clinging to the leaves for 4-5 minutes until wilted. Drain the spinach thoroughly in a colander and allow it to cool. Once cool, gently squeeze out any excess liquid.
- Place the pine nuts on a baking tray and lightly toast them under a medium grill for 2-3 minutes until they turn golden brown. Be cautious not to burn them.
- In a mixing bowl, combine the ricotta cheese, spinach, and beaten eggs. Stir in the toasted pine nuts, ground almonds, and grated Parmesan. Mix everything well until thoroughly combined.
- Roll out the puff pastry into two squares, each about 20cm/8in wide. Trim the edges and set aside the pastry trimmings for decoration.
- Place one of the pastry squares on a baking tray. Spoon the spinach and ricotta mixture onto the pastry, leaving a 1cm/1/2in border around the edges. Brush the edges with beaten egg. Carefully place the second pastry square on top, covering the filling.
- Using a round-bladed knife, press the pastry edges together by tapping along the sealed edge. Use the pastry trimmings to create decorative patterns on top of the pie.
- Bake the pie in the preheated oven for 10 minutes. Then, reduce the oven temperature to 190°C/375°F/Gas mark 5 and continue baking for a further 25-30 minutes until the pastry is golden brown and the filling is heated through.
- Serve the Spinach and Ricotta Pie hot and enjoy!
YIELD
This recipe serves 4 people.
SPECIAL INSTRUCTIONS
- Customize the flavors by adding herbs such as chopped fresh basil or dill to the spinach and ricotta mixture.
- Experiment with different cheeses to enhance the flavor profile of the pie. Feta, goat cheese, or shredded mozzarella can be used in place of ricotta or alongside it.
- Accompany the pie with a side of tomato sauce or chutney for added tanginess.
- Leftovers can be refrigerated and reheated in the oven or enjoyed cold for a delicious and convenient meal or snack.
TIPS
- Ensure that the spinach is well-drained to prevent the pie from becoming watery.
- Toast the pine nuts just until they turn golden brown to prevent them from burning.
- When rolling out the puff pastry, lightly dust the work surface and rolling pin with flour to prevent sticking.
- Decorate the top of the pie with pastry shapes or a lattice pattern for an attractive presentation.
- Allow the pie to cool slightly before slicing to ensure that it holds its shape.
Serve this Spinach and Ricotta Pie as a main course accompanied by a fresh salad, or cut it into smaller portions for a delightful appetizer or party snack. Whether enjoyed warm or at room temperature, this pie is sure to please your taste buds and impress your guests.
