Creamy Spinach & Ricotta Puff Pastry Pie
Flaky puff pastry filled with creamy spinach and ricotta. A delightful savory pie.
Equipment
- 9-inch pie dish, Rolling pin, Mixing bowls, Spatula.
Ingredients
- 2 sheets Puff pastry thawed
- 500 g Fresh spinach or 300g frozen spinach, thawed and squeezed dry
- 250 g Ricotta cheese
- 100 g Parmesan cheese grated
- 2 Eggs
- 2 cloves Garlic minced
- 1/4 tsp Nutmeg
- Salt and pepper to taste
- 1 Egg beaten (for egg wash)
Instructions
- Preheat oven to 200°C (400°F).
- Roll out one sheet of puff pastry and line a 9-inch pie dish.
- In a large bowl, combine spinach, ricotta cheese, Parmesan cheese, eggs, garlic, nutmeg, salt, and pepper.
- Mix well.
- Pour the spinach and ricotta mixture into the puff pastry-lined pie dish.
- Roll out the second sheet of puff pastry and place it over the filling.
- Crimp the edges to seal.
- Brush the top with beaten egg.
- Cut a few slits in the top to allow steam to escape.
- Bake for 35-40 minutes, or until golden brown and the filling is set.
- Let cool slightly before serving.
Notes & Wine Advice
Serving Tip:
Serve warm with a side salad.Wine Advice:
A crisp Pinot Grigio or a light-bodied Chardonnay.Nutrition values
Calories: 380 kcal | Carbohydrates: 25 g | Protein: 18 g | Fat: 24 g | Sugar: 3 g