A super easy savory pie, the savory pie with broccoli and ricotta is a true delight. Inside a crunchy puff pastry shell, a creamy and rich vegetable filling is enclosed, making this dish suitable even for children to eat broccoli. I enriched it with my favorite vegan cold cut, which helps prevent moisture from being absorbed by the pastry and adds more flavor. Savory pies are a great help in the kitchen and can also be a perfect way to recycle leftovers. I like, for example, the spinach strudel, perfect with sautéed spinach, or the savory pie with potatoes and Asiago, enriched with leftover cheese pieces from the fridge, and the same goes for the stuffed pastry. You can prepare the savory pie with vegetables with the vegetables waiting in the fridge or, if you have leftover pumpkin, you must try the savory pie with pumpkin and Asiago.
Let’s get to work and prepare the savory pie with broccoli and ricotta.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for preparing the savory pie
- 1 roll round puff pastry
- 18 oz broccoli
- 1 1/4 cups ricotta
- 7 oz stracchino
- to taste salt and pepper
- 2 cloves garlic
- 2 tbsp extra virgin olive oil
- 2.8 oz vegan cold cut
Tools
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- Pan
- Baking Pan 9.5 in diameter
Steps for preparing the savory pie with broccoli and ricotta
First, separate the broccoli florets and wash them with plenty of cold water. Then boil them in salted water for about 8 minutes. Drain and sauté them in a pan with oil, garlic, and salt.
In a bowl, mix the ricotta with the stracchino using a fork until you get a homogeneous mixture. Then incorporate the broccoli.
Unroll the puff pastry and place it in the baking pan with its parchment paper. Fold the excess puff pastry inward to create a crunchy edge. Prick the base and cover with the vegan cold cut. Pour the filling, level it, and grate Parmesan on the surface. Place in a static oven at 350°F for about 40 minutes. Let cool and serve.
Storage
Store the savory pie in the fridge for a couple of days.
