Puff pastry with broccoli and ricotta is a covered pie made with puff pastry, simple and tasty, perfect to bring to the table as an appetizer, main dish or for a savory buffet. A practical and versatile recipe, ideal when you have little time but still want great flavor and especially if you’re looking for tasty broccoli recipes, like Pasta with broccoli, ricotta and pancetta.
In this version, seasonal broccoli combine with creamy ricotta, creating a soft and delicate filling enclosed in a crispy puff pastry base. A classic pairing that wins over everyone, young and old, making this savory pie perfect for any occasion.
The broccoli and ricotta savory pie is great served either warm or slightly warm and can also be prepared in advance, making it convenient for picnics, informal dinners or as a fridge-clearing solution. An easy, economical and seasonal recipe that smells like home cooking.
If you love savory pies and vegetable-filled pastries, this broccoli and ricotta version is a must in your recipe collection — I also recommend trying the broccoli and ricotta tart.
Ready to find out how to make this broccoli and ricotta savory pie? Let’s go to the kitchen — and if you want to stay updated on all my recipes, follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the puff pastry with broccoli and ricotta
- 1 roll puff pastry
- 5 1/2 cups broccoli (about 1 lb 2 oz (500 g))
- 1 cup ricotta (about 9 oz (250 g))
- 1/2 cup grated cheese (type Grana or Parmigiano (about 2 oz / 60 g))
- 3/4 cup melting cheese (provola, mozzarella or similar (about 3 oz / 80 g))
- to taste salt
- to taste extra virgin olive oil
- to taste black pepper
- to taste sesame seeds
- to taste milk
Tools
- Bowl
- Plastic wrap
- Oven
Preparation of the puff pastry with broccoli and ricotta
Start by separating the broccoli into florets.
Trim the thicker parts of the florets.
Rinse them, drain, gather them in a bowl, drizzle with olive oil and sprinkle with salt and pepper.
Mix, cover with suitable plastic wrap and cook in the microwave for 15 minutes at 750W.
Remove from the microwave and let cool slightly.
Remove the plastic wrap, add the ricotta and mix well.
Unroll the puff pastry and as soon as the broccoli are cool, spread them over half of the pastry.
Also add some grated cheese and some melting cheese.
Fold like a wallet, folding the free half of the pastry over the filling.
Align the edges and seal them by folding the edges inward.
Make small cuts on the surface to let steam escape and you can also create decorations by lightly scoring the dough with the tip of a knife.
Brush with milk, sprinkle with seeds and bake in a convection oven at 356°F (180°C) for about 25 minutes, or until golden to your liking.
Remove from the oven, let cool slightly and serve.
Tips for a perfect savory pie:
Drain the broccoli well before using them so the pastry remains crisp;
Use well-drained ricotta to avoid excess moisture;
Tasty variations:
With crispy bacon or speck you’ll get more flavor;
With provola or mozzarella the pie will be extra gooey and flavorful;
With whole-wheat puff pastry it will have a richer, more robust taste.
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