The Savory Spinach and Ricotta Pie is a quick and easy second course to make but also very tasty. What I like about savory pies is that they are a dinner saver when I have no ideas, and I often make them to recycle leftover spinach or pieces of cheese or cured meats left in the fridge.
Another nice thing about this savory pie is that you can serve it immediately, take it to a picnic to eat cold, cut it into cubes for a buffet or take it to the office for lunch.
In the kitchen, let your imagination run wild because it is essential and if you have no ideas, follow me, I’ll give you the inspiration!
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 sheet puff pastry (round)
- 14 oz spinach (cooked)
- 2 eggs
- 1 cup ricotta
- 1.75 oz scamorza
- 3 tbsps Grana Padano cheese, grated
- 1 pinch salt
Recommended Tools
- Pie Dish
How to Make Savory Spinach and Ricotta Pie
Put the ricotta, eggs, grated cheese, cubed scamorza, and cooked and squeezed spinach in a bowl. Mix well and season with salt.
Place the puff pastry with the parchment paper in the pie dish and pour the filling inside. Level it with the back of a spoon and slightly fold the edges.
Bake in a preheated convection oven at 350°F for about 30 minutes, until golden. Wait a few minutes before removing the pie from the mold, then cut it into slices and serve it warm or cold.
