Quick spinach savory pie from Popeye. The name didn’t just come as a trick for my kids, but it’s also a little tribute to my childhood.
You can choose the traditional oven baking or the modern air fryer, which makes the pastry even flakier.
There’s a battle every parent fights at least once in their life: the one between kids and green vegetables.
Many years ago, when my kids were small, that battle seemed lost from the start. Every time I served spinach, the grimaces were uncountable.
Then, one day, I had an idea. It was no longer just a simple ricotta and spinach pie; it was the Popeye Pie.
I told them that every slice contained a pinch of that sailor’s legendary strength, and suddenly… magic! The grimaces vanished and the plates came back to the kitchen empty.
The best part? The magic still works. Today I’m an aunt, and when my nephews come to visit, the first thing they ask is: ‘Auntie, did you make the Popeye Pie?’.
They eat it with gusto, convinced that the green is their superpower.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Air Fryer
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Quick Spinach Savory Pie
- 2 rolls puff pastry (or phyllo dough One for the base and one (or a part) to cut the strips seen in the picture.)
- 1 egg yolk (1 + 1 tablespoon of milk)
- 500 g cooked spinach (You can use fresh (sauteed in a pan) or frozen (well-drained to remove water).)
- 250 g ricotta (Cow or sheep, depending on your taste. The secret is to let it drain a bit so the filling stays creamy but firm.)
- 1 egg (plus the egg white to avoid waste)
- 60 g parmesan
- to taste nutmeg
- salt
- 1 pinch pepper
Tools
- Baking Dish
- Air Fryers
Steps
Quick Spinach Savory Pie
Start by cooking the spinach.
If using fresh, wilt them in a pan with a drizzle of oil and a garlic clove (which you then remove). If using frozen, boil them in a little salted water.
The secret of success: Once cooked, squeeze them thoroughly.
No water should remain, otherwise the pastry will become soggy at the bottom.
Then chop them coarsely with a knife or scissors or with a mezzaluna.
In a large bowl, work the ricotta with a fork until creamy.
Add the whole egg plus the egg white, the grated cheese, a pinch of salt, and nutmeg.
Finally, add the well-drained spinach and mix until the mixture is homogeneous and a bright green.
Roll out the first puff pastry sheet in the pan, leaving its parchment paper underneath.
Prick the bottom with a fork.
Pour the ricotta and spinach filling and level it well with the back of a spoon.
With the leftover pastry (or the second roll), cut strips about 3/4 inch wide.
Place the strips on the pie crossing them, just like you would with a sweet tart, to create the classic lattice pattern seen in my photo. Fold the edges inward, sealing them well.
In a small cup, lightly beat the egg yolk. Using a kitchen brush (like the blue one in my image), carefully brush all the pastry strips and the edge.
This step is crucial to achieve that shiny, golden finish that immediately attracts children.
In Oven: Bake at 350°F (static) for about 30-35 minutes, until the pastry is well puffed and golden. Fan set it to 320°F – 340°F.Time: About 25-30 minutes.
In Air Fryer: Cook at 340°F for 15-20 minutes. If you see that the top darkens too quickly, cover it in the last minutes with an aluminum foil.
Tips
If you’re worried that the spinach will make the base too wet, you can sprinkle a tablespoon of breadcrumbs or parmesan on the bottom of the pastry (before adding the filling). They will absorb excess moisture while keeping the base crispy.
Use a well-drained ricotta. If it is very fresh and watery, let it drain in a strainer in the fridge for a couple of hours before using.
For a bolder flavor that adults will also enjoy, you can add cubes of cooked ham or smoked provola to the spinach and ricotta mix.
Brushing with the egg yolk is not just for color, but acts as a “sealant” that makes the pastry super shiny and inviting.
Storage and Reheating
In the fridge: The pie keeps well for 2-3 days covered with plastic wrap or in an airtight container.
How to reheat it: To restore the crispness of the pastry, avoid the microwave (which would make it soft). Better to pop it 5 minutes in a ventilated oven at 300°F or 3 minutes in the air fryer. It will be like freshly baked!
Can it be frozen? Yes, you can freeze it either raw or cooked. If freezing it cooked, let it thaw slowly in the fridge before reheating.
FAQ (Questions and Answers)
Can I use puff pastry?
Puff pastry is a great alternative to brisée for various reasons, especially for this “magical” recipe:
Why use puff pastry:
The texture: It is flakier and lighter. The contrast between the creamy ricotta and spinach filling and the crunchiness of the multiple layers of puff pastry is irresistible.
Compared to brisée, puff pastry is a bit more delicate with moisture:
Squeeze the spinach well: Precisely because the pastry wants to “puff”, it’s essential that the filling isn’t watery.
If using puff pastry, a fan-forced oven (or air fryer) is the best, as the hot air helps the layers to separate and become super crispy.
