Ricotta cheese and spinach pie
This is the recipe for savory pie by definition, a classic recipe, easy to prepare and fast, an evergreen on our tables. The savory pie ricotta and spinach is brought to the home of friends at dinner parties or you cook at the last minute if you are late for work. A guarantee of taste and good results.
A recipe that has become a classic on our tables, the savory pie by definition. The recipe for ricotta and spinach savory pie is easy, affordable by everyone, even the less skilled in the kitchen and always guarantees a satisfactory and tasty result. Especially starting from ready made puff pastry, if you want to prepare it at home we recommend the recipe of quick puff pastry, to shorten time. This is the typical pie that can be prepared quickly and also works by replacing spinach with other types of seasonal vegetables, such as chard, herbs or leeks.
Serve it as a single dish in a more generous portion or as a tasty appetizer with friends.
There are countless variations of this basic recipe, from the ricotta, spinach and fontina cheese savory pie to the Savory pie with chard and ricotta, which uses a lighter, homemade dough.
INGREDIENTS
- 500 g of fresh spinach
- 350 g of cow ricotta cheese
- 1 roll of puff pastry
- 1 egg + 1 yolk for brushing
- 100 g of grated Parmesan cheese
- nutmeg
- salt
- 1 garlic clove
HOW TO PREPARE: RICOTTA AND SPINACH SAVORY PIE
To prepare the ricotta and spinach pie, start with the filling. Carefully wash the spinach. In a saucepan,
cook them for about ten minutes, over low heat, with two tablespoons of extra virgin olive oil and a clove of garlic. When cooked, add salt and remove the garlic.
Once cooked, squeeze the spinach well to remove excess water and chop finely.
In a bowl, mix the ricotta with the grated Parmesan, nutmeg, an egg and a pinch of salt.
Add the chopped spinach and mix well.
Line a 24 cm hinged mold with the puff pastry, prick the base with a fork and pour in the filling. Level off well, fold over the edges creating a ripple so that the edge of the pie, once baked, retains an aesthetically pleasing shape. Brush the edges with egg yolk.
Bake in a preheated oven at 180° for 30 minutes. Take your ricotta and spinach pie out of the oven and serve warm or cold.
Ricotta cheese and spinach pie
- Prep Time: 10 MIN
- Cook Time: 40 min
- Total Time: 50 MIN
- Yield: 6 1x
- Category: Appetizers, seconde
- Method: Baked
- Cuisine: American,asian
- Diet: Diabetic
Description
The savory pie ricotta and spinach is brought to the home of friends at dinner parties or you cook at the last minute if you are late for work. A guarantee of taste and good results.
Ingredients
- 500 g of fresh spinach
- 350 g of cow ricotta cheese
- 1 roll of puff pastry
- 1 egg + 1 yolk for brushing
- 100 g of grated Parmesan cheese
- nutmeg
- salt
- 1 garlic clove
Instructions
To prepare the ricotta and spinach pie, start with the filling. Carefully wash the spinach. In a saucepan,
cook them for about ten minutes, over low heat, with two tablespoons of extra virgin olive oil and a clove of garlic. When cooked, add salt and remove the garlic.
Once cooked, squeeze the spinach well to remove excess water and chop finely.
In a bowl, mix the ricotta with the grated Parmesan, nutmeg, an egg and a pinch of salt.
Add the chopped spinach and mix well.
Line a 24 cm hinged mold with the puff pastry, prick the base with a fork and pour in the filling. Level off well, fold over the edges creating a ripple so that the edge of the pie, once baked, retains an aesthetically pleasing shape. Brush the edges with egg yolk.
Bake in a preheated oven at 180° for 30 minutes. Take your ricotta and spinach pie out of the oven and serve warm or cold.
