Today’s recipe is perfect for potlucks and picnics. It is one of my favourite savoury pies and I make it often. What I love the most about quiches and savoury pies is that you can prepare them in advance and eat them at room temperature, so you don’t have to spend too much time in the kitchen the day you have guests over or when you are heading out for a picnic! I also love the fact that you can make them with pretty much anything you have in your fridge, so even though it is still a quiche, it is a different dish every time. They can also be quite healthy especially if you substitute cream with milk or ricotta (like I did). Which one is your favourite savoury pie/quiche? Enjoy my Spinach and Ricotta Pie!
Spinach and Ricotta Pie
A tasty and quick meal that can be prepared in advance. A great idea for a fast lunch, a snack or a picnic: Spinach and Ricotta Pie.
Ingredients
Spinach
- 2 bunches spinach wilted
- 1 tbsp butter
- 2 garlic cloves
- Salt & Pepper to taste
Filling
- Above cooked Spinach
- 400 gms – 1 2/3 cups ricotta
- 60 gms – 1 cup Parmigiano Reggiano finely grated, divided
- Salt & Pepper to taste
- 1 pinch nutmeg
- 1 large egg
Pie
- Above filling
- Puff pastry thawed
Instructions
Spinach
Filling
Assembling
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Put the puff pastry in a 20x20 cm – 8x8 inch oven dish lined with baking paper. Keep a piece of puff pastry aside so that it can be cut into strips to be put on the top as decoration.
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Pour the filling onto the puff pastry and flatten it out with a spoon.
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Gently press the sides of the pastry with a fork to create a border and add the strips of pastry on the top to decorate the quiche. Brush the pastry with egg wash (optional).
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Bake in a pre-heated fan forced oven at 200°C – 390°F for 20-25 minutes or until golden brown.
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Before slicing it, let the quiche cool down. This will prevent it from crumbling. Serve at room temperature with a simple green salad on the side.
This looks so wonderful, and I love that you have shown the steps, this will make it much easier! Great runner food, I cant wait to try 🙂
I love the idea of this for entertaining and your tips for lightening it up a little bit.
Manu, I must agree with you in that these delicious Italian pies are absolutely the best in regard to flavor and for preparing in advance . . . this way we can enjoy our family and friends as they enjoy! Thank you for continually sharing your expertise in Italian cuisine . . . I know that I truly appreciate it!
Baci,
Roz
Manu, this is so pretty, and healthy. We’re thinking of it for Mother’s Day because it is so versatile and be either for brunch, lunch or an afternoon picnic in the park.
We’re going to link here so our Facebook fans can see how you made it!
–Your friendly Southern California farmers at Cut ‘N Clean Greens