The savory spinach pie is a delicious and light preparation that you can make in just a few simple steps.

It will solve your lunches and dinners but also a convivial aperitif.

For the pie shell, you can decide whether to prepare my crazy dough or buy a ready-made pastry at the supermarket.

My crazy dough is made in 5 minutes and is easily rolled out with a rolling pin.

Below is the recipe for CRAZY DOUGH to see the procedure.

If you like savory puff pies, also check out these other ideas I am attaching right below:

Ingredients

Tools

In a pot, boil water and salt and add the frozen spinach.
Of course, you can also use fresh ones.
After about 20 minutes, our vegetables will be cooked.
Squeeze the spinach in a potato masher and once water-free, chop with a mezzaluna or knife.
Take a bowl and put inside the chopped vegetables, ricotta, eggs, salt, spices, and grated Parmesan.
Mix all the ingredients.
Now take the pastry you have made or a ready-made one from the supermarket.
Roll it out on parchment paper and then place it in the pan.
Prick the bottom of the pastry a little with a fork.
Pour the mixture on top.
Before placing the pie in the oven, garnish with halved piccadilly tomatoes.
I seasoned the tomatoes with a pinch of salt and a drizzle of extra virgin olive oil before placing them on the pie.
Turn on the oven to fan mode at 340°F for about 35/40 minutes.
Bon appétit

The savory spinach pie will be delicious even if consumed in the days following preparation.

Store it in the fridge in a closed container and it can last for two or three days.

When you want to enjoy it, heat it up in the oven or in a pan and you’ll see how tasty it is.