The savory ricotta and spinach pie is a tasty rustic dish, easy and quick to prepare. A crispy puff pastry shell enclosing a soft filling of ricotta and spinach, a real delight! Savory pies have always been an excellent solution for lunch and dinner to prepare in a few minutes, but they are also perfect for tasty appetizers and aperitifs with friends or on festive occasions or to take to a picnic or the office. On our blog, you can find many like, for example, the zucchini and bacon savory pie or with leeks or with cauliflower. Today we propose one of our strengths, which is also one of the simplest and at the same time tastiest savory pies you can prepare. Ricotta and spinach have always been an ideal pair for making many types of recipes like, for example, lasagna and other types of stuffed baked pasta, or for making meatballs or other types of appetizers and second courses. That’s why it becomes the perfect filling for a savory pie that we can easily make with ready-made puff pastry or homemade shortcrust pastry.
The preparation is very simple: blanch the spinach and, after sautéing them in a pan with garlic and butter, mix them with ricotta, egg, grated Parmesan cheese, oregano, and nutmeg. Stuff a roll of puff pastry with the filling and decorate with strips obtained from a second roll of puff pastry. Bake in a preheated oven at 350°F for 30 minutes.
Delicious warm, lukewarm, and even cold, the savory ricotta and spinach pie is one of those rustic dishes that you can prepare quickly and that makes everyone who tastes it happy. Try it and let us know what you think.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Preparing Savory Ricotta and Spinach Pie
- 2 rolls puff pastry
- 1.1 lbs spinach
- 14 oz ricotta
- 1 egg
- 1.8 oz grated Parmesan cheese
- 1 clove garlic
- nutmeg
- salt
- pepper
- milk (or an egg yolk for brushing)
- 1 knob butter
- dried oregano
Tools for Preparing Ricotta and Spinach Pie
- 1 Casserole
- 1 Cutting board
- 1 Knife
- 1 Bowl
- 1 Baking pan
- Parchment paper
How to Prepare Savory Ricotta and Spinach Pie
To prepare the Savory Ricotta and Spinach Pie, start by preparing the filling: wash the spinach, drain them, and place them in a large casserole with the lid. Cook them without adding water or other seasonings until they are soft. Squeeze them well and chop them. Peel a clove of garlic and sauté it in a pan with a knob of butter. Add the spinach and cook for a few moments, seasoning with salt and pepper at the end of cooking and removing the garlic. Let cool.
Place the spinach in a bowl and add the ricotta, egg, grated Parmesan cheese, oregano, and nutmeg.
Mix well with a spatula to obtain a homogeneous mixture.
Line a 9-inch diameter baking pan with parchment paper and place a roll of puff pastry on it. Prick it lightly with the tines of a fork.
Pour the filling into the puff pastry base, leveling it well.
From the second roll of puff pastry, cut out 6 strips and place them vertically and horizontally on the pie as if it were a tart. Fold the edges of the savory tart inward and brush the surface with milk or a beaten egg yolk.
Bake the savory ricotta and spinach pie in a preheated oven at 350°F for about 30 minutes or, alternatively, in an air fryer at 320°F for 20 minutes. Remove the pie from the oven and serve it warm or cold.
Simo and Cicci recommend
The savory ricotta and spinach pie keeps well in the fridge, stored in an airtight container for up to 4 days. You can also freeze it.
Any leftover puff pastry can be reused to make other recipes, both savory and sweet, such as savory snacks with ham and cheese, star-shaped snacks with lentils, savory filled spirals, or Nutella baskets or apple donuts.
You can replace the puff pastry with shortcrust pastry.
You can use just one roll of puff pastry as the base of the pie.
You can replace the spinach with other types of greens like beet greens, Swiss chard, or chicory.
You can add cheeses like mozzarella, fontina, emmental to the filling. Additionally, you can also add diced bacon, pancetta, or cooked ham.
