The savory pie with luganega and spinach is spectacular, easy, and very delicious.
Forget boring savory pies: this is the recipe of substance and enveloping flavor!
The Savory Pie with Luganega and Spinach is the rustic embrace you didn’t know you wanted. Imagine a golden pastry shell, enclosing a tender yet bold filling.
The heart is a perfect balance: the intense and spicy taste of luganega (or sausage), blending with the slightly bitter freshness of spinach and the creaminess of a filling based on ricotta or cheese.
It’s the perfect dish for a casual yet flavorful dinner, a picnic, or an appetizer that will get everyone talking. Each slice is a mouthful of comfort food that tastes of tradition and genuineness.
Great hot right out of the oven, it’s also delicious at room temperature. Luganega pairs well with both fresh and frozen spinach (I always use frozen) and with very few ingredients, you’ll have a main course or better, a unique dish that everyone will love, including children.
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Electric oven, Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
What you need for the savory pie with luganega and spinach
- 1 roll shortcrust pastry
- 24.7 oz luganega
- 17.6 oz spinach, cooked, boiled
- 1 egg (medium)
- 1.76 oz Grana Padano DOP
- 2 pinches salt
- 2 pinches pepper
- 1 pinch nutmeg
Tools
- 1 Baking pan for 9.5/10 inch tart
- 1 Pan – non-stick
How to prepare the savory pie with luganega and spinach
Preparing the savory pie with luganega and spinach is really easy. First, place the coiled luganega in a nonstick pan and let it cook on one side until it turns golden, then flip it and cook the other side.
Remove it from the pan and let it cool slightly.
In the same pan, sauté the previously cooked and well-drained, coarsely chopped spinach.
Season with salt, pepper, and nutmeg.
Add the grated cheese to the spinach and let it cool slightly before adding the egg and mixing.
Preheat the oven to 428°F, then line the tart pan with the shortcrust pastry, and place the coiled luganega leaving some space in the middle.
Fill the empty space with the seasoned and warm spinach.
Bake the savory pie for 35/40 minutes, checking the degree of cooking by the shortcrust pastry, which should be lightly golden on the surface.
Remove from the oven, let it rest for 5 minutes before slicing and…
ENJOY YOUR MEAL
Storing savory pie with luganega and spinach
The luganega savory pie can be stored in the refrigerator in an airtight container for 2 days.
You can also freeze the savory pie in portions.
Variants
You can use chard or chicory instead of spinach.
Other recipes
If you want to see other types of recipes, you can go back to HOME.
