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Spinach and ricotta pie Recipe

Italian · Main course · 65 min total

A savory Italian-style pie filled with creamy ricotta and vibrant spinach, perfect for a light lunch or dinner.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 10 ounces fresh spinach, roughly chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 large eggs, lightly beaten
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 sheet puff pastry (about 9x9 inches), thawed
• 1 egg yolk mixed with 1 tablespoon water (for glaze)

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
3. Add spinach to the skillet and cook until wilted, about 3 minutes. Remove from heat and let cool slightly. Squeeze out excess moisture.
4. In a large bowl, combine ricotta, Parmesan, eggs, salt, pepper, and nutmeg. Stir in the cooked spinach mixture.
5. Roll out puff pastry on a lightly floured surface to a 12-inch circle. Transfer to the prepared baking sheet.
6. Spread the spinach-ricotta mixture over the pastry, leaving a 1-inch border. Fold the edges over the filling, pleating as needed.
7. Brush the pastry edges with egg glaze. Bake for 35-40 minutes, until golden brown. Let cool for 10 minutes before slicing.

Tips

• Serve warm or at room temperature with a side salad.
• Leftover pie can be refrigerated for up to 3 days and reheated in the oven.
• For a gluten-free version, use a gluten-free puff pastry.

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