In the autumn season, pumpkin is the star in the kitchen, with its warm color and sweet, enveloping flavor. In this savory pie, it meets the delicacy of spinach to create a simple yet flavorful dish. Made with the classic puff pastry base, it is a perfect vegetarian recipe for an appetizing starter, a light lunch, or a buffet with friends. Just a few ingredients and a handful of minutes are needed to bring the savory pie with pumpkin and spinach to the table, golden and fragrant, ideal to be enjoyed either hot or at room temperature.
If you love savory pies, here are more suggestions for you:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Oven, Stovetop
- Seasonality: Autumn, Winter
- Energy 412.45 (Kcal)
- Carbohydrates 32.83 (g) of which sugars 2.03 (g)
- Proteins 11.44 (g)
- Fat 26.90 (g) of which saturated 5.77 (g)of which unsaturated 19.54 (g)
- Fibers 2.47 (g)
- Sodium 336.40 (mg)
Indicative values for a portion of 145 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 sheet puff pastry
- 6.3 oz pumpkin (cleaned)
- 8.8 oz spinach (cleaned)
- 4.4 oz ricotta
- 1 egg (large)
- 1 clove garlic (optional)
- extra virgin olive oil
- salt
Tools
- Pie pan 10 inches
- Pan
- Bowl
- Cutting board
Preparation
After removing the skin and seeds, cut the pumpkin into small cubes.
Cook it in a pan with a drizzle of oil and a pinch of salt until the cubes are tender (1). Add a little water only if necessary.
After cleaning and washing them, place the spinach in a pan with a drizzle of oil and a clove of garlic (optional). Salt them and let them wilt for a few minutes (2).
Once ready, chop them coarsely with a knife.
Place the ricotta in a bowl, add the egg, a pinch of salt, and mix well until you get a cream. Add the spinach and mix.
Unroll the puff pastry and lay it in the pie pan, fold the edges and prick the base with a fork.
Pour the ricotta and spinach cream onto the pastry, then add the pumpkin cubes (3).
Place the savory pie in a fan oven at 375°F and bake for about 30 minutes, or until the pastry is golden and dry at the base.
The savory pie with pumpkin and spinach is ready, let it cool for a few minutes, then serve it sliced.
Tips and Notes
If the pumpkin has a thin skin, you can leave it on. You can also slice the pumpkin thinly and bake it instead of cooking it in a pan.
You can replace the spinach with chard or chicory.
FAQ (Questions and Answers)
Can I use frozen spinach?
If you don’t have fresh ones, you can use frozen spinach, but make sure to dry them very well in the pan before putting them on the pastry.
How can I replace ricotta?
You can use fresh spreadable cheese or cooking cream.
