Family favourite Spinach and Ricotta Pie Recipe


Spinach and Ricotta Pie is a family favourite here.  Its so easy to make, very filling and delicious.  Makes a great lunch the next day... if you have leftovers.

Easy Spinach and Ricotta Pie Recipe

Makes: 1 pie


700g washed and roughly chopped up spinach. Its about 3 1/2 cups.  (I usually use 1 x 250g frozen spinach block and 2 cups fresh baby spinach)
1 large Onion finely chopped
2 cloves chopped garlic
500g ricotta
Salt and Pepper
2 eggs
Baking Paper or oil to line dish
2-3 puff pastry sheets (i use frozen sheets, depends on the size of your dish to how much you'll need)
1 tablespoon of milk

 Easy Spinach and Ricotta Pie Recipe


Preheat oven to 160 degrees celcius

In a large fry pan over medium heat cook onion and garlic until onion is translucent or soft.

Add in the Spinach and cook turning over regularly until tender.

Turn off and let rest.

In a large bowl add the Ricotta, two eggs and salt and pepper mix until well combined

Stir the spinach into the Ricotta and then set aside (If you have a lot of liquid in the frypan drain it out before adding)

Grease or line pie dish and add the Puff sheet to base. You want to make sure you have sides on it too.  My dish takes 1 1/2 sheets to form a single layer base and sides.

Put the empty base in the oven for five minutes. You just want the base to start cooking not turn brown.  soon as the base starts to puff remove.

Turn the oven up to 200 degrees Celcius.

Add the spinach and ricotta mix to the base smoothling it out evenly.

With the leftover puff pastry decorate the top of your pie.

Cook in the oven for approximately 1 hour.




Spinach and Ricotta Pie Recipe



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