Spinach and Ricotta Pie

Spinach and Ricotta Pie

From Sarah Krol


Preheat oven 200C

Sauté sliced onion and garlic in a tablespoon of olive oil until softened, add spinach and cook, stirring until tender.

Mix ricotta and eggs in a bowl. Add the spinach and onion mixture, season with salt, pepper and nutmeg.

Spray a pie dish with oil. Line the pie dish with 1 1/2 sheets of puff pastry. Add the spinach and ricotta mixture and use the remaining puff pastry, cut into strips, to decorate and seal the pie.

Brush the pastry top with milk and bake for 40-45 minutes until golden and crisp.

Let the pie rest for 5 minutes before serving.


2 bunches of spinach washed and roughly chopped
1 large onion, sliced
1 clove of garlic, chopped
350g ricotta
2 eggs
3 sheets of puff pastry
1tbs of milk
1tsp ground nutmeg

40-45 minutes