Savory pie with blended spinach. Recipe with a clever trick.
Have you ever tried blending raw spinach to use in a savory pie? The result is surprising: a creamy filling, bright green, and flavorful, ready in minutes without needing to cook anything beforehand!
The clever trick? Blend the raw spinach, allowing you to make a simple savory pie, quick and incredibly good.
This savory pie is a great alternative to the Ricotta and Spinach Puff Pastry Sunflower, the Smart Pasqualine Tartlets, and even the Easter Savory Croissants.
Perfect to prepare in advance and bring with you, it’s the right idea for Easter, Easter Monday, or an outdoor trip.
You might be interested in:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 roll puff pastry
- 10.6 oz spinach (fresh leaves)
- 1 cup ricotta
- 2 eggs
- 1 cup grated Parmesan cheese
Tools
- Blender
- Baking Pan
Steps
Wash and dry the fresh spinach leaves. Place them in a blender and finely chop.
Add the ricotta, eggs, Parmesan, salt, and blend until smooth.
If the mixture is too dry, add a little milk.
Preheat the oven to 350 degrees Fahrenheit.
Unroll the puff pastry and place it with its paper on a baking sheet.
Fold the edges inward and prick the base with a fork.
Pour the ricotta and spinach mixture onto the pastry and level well.
Bake for 25-30 minutes, until the pie is slightly golden on top.
Our savory pie with blended spinach is ready.Remove from oven and let cool for a few minutes before serving.
Enjoy your meal!
Storage and tips…
Store covered with aluminum foil or under a cake dome.
Consume within 2 days.
Follow me on INSTAGRAM, FACEBOOK, or on YOUTUBE for more recipes or videos.
To go back to the Home, click HERE.
FAQ (Questions and Answers)
Why use raw blended spinach instead of cooked?
Blending raw spinach best preserves vitamins and vibrant green color. You get a smooth and lively cream without having to cook it first in a pan.
Can I use frozen spinach?
Yes, but the result changes slightly. It’s better to thaw them, squeeze out excess water, and blend with a little water or milk. The color will be less vibrant and the cream less smooth compared to fresh spinach.
Can ricotta be replaced with a fresh vegetable cheese?
Certainly! For a vegan or lactose-free version, you can use plant-based yogurt or silken tofu. You will achieve a similar cream.
