Home Vegetarian Spinach & ricotta pie

Spinach & ricotta pie

by Christina Julia

Spinach & ricotta pie

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 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, to glaze


  • Preheat the oven to 220°C/425°F/Gas mark 7.
  • Rinse the spinach, put in a large pan and cook with just the water
    clinging to the leaves for 4–5 minutes until wilted. Transfer to a colander
    and drain thoroughly. When the spinach is cool enough to handle,
    gently squeeze out the excess liquid.
  • Put the pine nuts on a baking tray, and lightly toast under a medium grill
    for 2–3 minutes until golden brown – be careful not to scorch them.
  • Put the ricotta, spinach and eggs in a bowl, and mix together. Add the
    pine nuts, beat well, then stir in the ground almonds and Parmesan.
  • Roll out the puff pastry into two squares, each about 20cm/8in wide.
    Trim the edges, reserving the pastry trimmings.
  • Put one of the pastry squares on a baking tray. Spoon over the spinach
    mixture to within 1cm/1⁄2in of the edge of the pastry. Brush the edges
    with beaten egg, and put the second square over the top.
  • Using a round-bladed knife, press the pastry edges together by tapping
    along the sealed edge. Use the pastry trimmings to decorate the pie.
  • Bake in the oven for 10 minutes. Reduce the oven temperature to
    190°C/375°F/Gas mark 5, and bake for a further 25–30 minutes.
    Serve hot.

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