Spinach savory pie without ricotta, with ham and cheese. The rustic pie with spinach and homemade puff pastry is a recipe that belongs to our collection dedicated to tempting Savory Pies, and it’s a truly simple, tasty and decorative preparation.
Savory pies are my passion, and I make them in a thousand different ways, often using seasonal vegetables, like the savory pie with broccoli and sausage, the savory pie with zucchini and potatoes or the easy and quick artichoke savory pie. Often very easy to make, flavorful and tempting, when done well savory pies make a great impression on the table with very little effort and are also perfect as great last-minute dinners, like this puff pastry pie with fresh spinach, cooked ham and cheese, which was a big hit!
Would you like the recipe? Here it is—you’ll see how good it is and I assure you it will be the perfect solution also for an Easter starter or a picnic!! Let’s go to the kitchen now and make it together, but first as always I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Take a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the spinach rustic pie
- 2 rolls puff pastry (round)
- 1.1 lb fresh spinach
- 1 onion (small)
- to taste salt
- to taste extra virgin olive oil
- 5.3 oz cooked ham
- 7 oz provola (or other semi-soft melting cheese)
- 2/3 cup grated Parmesan (or Grana)
- 1 tbsp breadcrumbs
- 1 egg (small)
- to taste poppy seeds
Tools
- Pie dishes 9 1/2–10 1/4 in
Rustic pie with spinach, ham and cheese: preparation…
To make the rustic spinach pie, finely chop the onion and sauté it in a good drizzle of oil; add the spinach, cleaned, rinsed several times and very well drained.
Salt and briefly cook for a few minutes, just enough to wilt them. Transfer to a plate to let them cool.
Line a low 9.5-inch (24 cm) round pan with parchment paper and place the first sheet of puff pastry in it.
Sprinkle generously with breadcrumbs to absorb a bit of the vegetables’ moisture, spread the spinach (removing any excess liquid) and add a handful of grated cheese.
Arrange the cooked ham and sliced cheese on top,
then cover with the other sheet of puff pastry.
Trim the overhanging pastry (rolling over with a rolling pin), seal the edges of the savory pie and prick the surface with the tines of a fork.
Decorate with the leftover pastry, brush with beaten egg and sprinkle with seeds as desired.
Bake in a fan or conventional oven at 356–428°F for 25-30 minutes, or until you achieve the desired golden color.
Be careful to ensure the bottom of the pie is well cooked; this, however, depends on your oven.
If you know your oven tends to undercook the bottom, place the pan on a lower rack for a few minutes—that’s what I do with mine.
Remove from the oven and let warm before serving.
The pie can be kept at room temperature for one whole day; after that you should refrigerate it wrapped in plastic wrap and consume it within 24 hours after reheating.
For a vegetarian version of the spinach savory pie, omit the ham and replace it with sliced cheese.
If you want to stay updated on my recipes, follow me also on:
Pinterest; X; YouTube;TikTok.
From here, you can return to the HOME page and discover new recipes!
If you want to stay updated on my recipes, follow me on:
Facebook , Pinterest, Instagram, Twitter.
From here, you can return to the HOME page and discover new recipes!
“This recipe contains some affiliate links from which a small share of revenue is obtained, without changing prices. These are merely purchase suggestions, with no obligation.”
