The savory spiral pie, filled with a delicious ricotta and spinach filling, is a real treat. Not because I made it, but its flavor is rich and tasty, and the bacon added to the filling gives it an extra touch, a perfect savory note. It is very scenic, with its rolled shape, it brightens up the table. The sesame seeds on the surface give it a toasted and crunchy aroma. You can’t tell at all from my words that we love it!
If you want to discover the other savory pies I’ve made, I invite you to take a look here.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 314.29 (Kcal)
- Carbohydrates 15.85 (g) of which sugars 0.38 (g)
- Proteins 13.01 (g)
- Fat 22.40 (g) of which saturated 6.49 (g)of which unsaturated 13.18 (g)
- Fibers 1.48 (g)
- Sodium 205.94 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Savory Spiral Pie
- 1 Puff Pastry (rectangular)
- 7 oz Mixed Ricotta
- 5 oz Spinach
- 3.5 oz Parmigiano Reggiano (grated)
- 1.75 oz Sweet Bacon
- 2 Eggs
- to taste Sesame Seeds
Tools
- Cake Pan
Preparation of the Savory Spiral Pie
Boil the spinach in very little water, once ready, squeeze them very well and set aside.
Brown the bacon cut into thin strips and add it to the spinach. Once the spinach and bacon are cool, put them in a bowl with the ricotta. I usually use mixed sheep ricotta, because I find it more flavorful. Add a lightly beaten egg and the grated Parmigiano Reggiano. Mix carefully.
Roll out the rectangular puff pastry on the work surface. Cut four strips about two inches wide. Fill each strip with a quarter of the ricotta and spinach mixture, close forming a filled roll. Proceed in this way for all four strips. Take the first strip and place it on a baking sheet lined with parchment paper, rolling it into a spiral. Proceed in this way with the remaining strips, sealing one roll to the other with your hands, so as to form a large spiral.
Brush the savory spiral pie with the remaining lightly beaten egg diluted with a little water. Sprinkle the surface with sesame seeds and bake in a hot oven at 356°F for about 25 minutes. Let it cool slightly before serving.
Follow me also on social media
my Facebook page my Instagram profile my Pinterest page
