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You are here: Home / Recipes / Baking / Spinach and Ricotta Pie

Spinach and Ricotta Pie

April 23, 2014 By Manu 5 Comments

Spinach and Ricotta Pie

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

Spinach and Ricotta Pie
5 from 2 votes
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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.

Course Main
Cuisine Italian
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Author Manuela Zangara

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

  1. Squeeze the wilted spinach with your hands to get rid of as much liquid as possible.
  2. Sauté the garlic in the butter. Add the wilted spinach and sauté for 2 minutes. Season with salt and pepper and keep aside to cool down.

Filling

  1. Now cut the cooled down spinach finely with a knife and put it in a mixer with the ricotta. Blend until combined.
  2. Put the spinach and ricotta mix in a bowl, add the egg, grated Parmigiano Reggiano, nutmeg, salt and pepper and mix until well combined. Refrigerate until ready to use.

Assembling

  1. 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.
  2. Pour the filling onto the puff pastry and flatten it out with a spoon.
  3. 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).
  4. Bake in a pre-heated fan forced oven at 200°C – 390°F for 20-25 minutes or until golden brown.
  5. 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.

Spinach and Ricotta Pie

Spinach and Ricotta Pie

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Filed Under: Baking, Italian, Mains, Mediterranean, Vegetables, Vegetarian Tagged With: Italian, lunch, picnic, pie, puff pastry, quiche, ricotta, spinach, tart, vegetables, vegetarian

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Comments

  1. Cut 'N Clean Greens says

    April 24, 2014 at 11:36 pm

    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

    Reply
  2. Roz says

    April 25, 2014 at 11:47 am

    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

    Reply
  3. Christy says

    April 25, 2014 at 2:19 pm

    I love the idea of this for entertaining and your tips for lightening it up a little bit.

    Reply
  4. Tina Muir says

    April 26, 2014 at 9:14 pm

    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 🙂

    Reply

Trackbacks

  1. Spinach and Ricotta Pie | Italian Food & Wi... says:
    April 24, 2014 at 11:43 pm

    […] 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 … Continue reading → The post Spinach…  […]

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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