Savory pie with spinach and ricotta

Name: Savory pie with spinach and ricotta - Florentina B.
Ingredients: puff pastry (2 rounds) 350 g spinach (frozen) 350 g ricotta 2 eggs 100 g parmesan salt and pepper breadcrumbs

Appetizers - Savory pie with spinach and ricotta by Florentina B. - Recipia

I have made the savory pie with spinach and ricotta many times, especially when I need something quick and savory for guests or a more substantial weekend meal. If you use store-bought puff pastry, everything goes quite fast and there’s no need for special equipment. It never turns out exactly the same, but that’s not a problem for this kind of recipe. Quick Info Total time: approx. 50 minutes Preparation time: 15-20 minutes Baking time: 30 minutes Servings: 6-8 Difficulty: easy Recipe type: savory appetizer, brunch, special occasions Ingredients 2 sheets of puff pastry (round) 350 g frozen spinach, thawed and well drained 350 g ricotta 2 eggs 100 g parmesan (80 g for the filling, 20 g for sprinkling on top) salt pepper 1-2 tablespoons breadcrumbs Instructions 1. Preheat the oven to 180°C. Remove the puff pastry to soften a little if it’s frozen. 2. The spinach should be completely thawed and well drained. Chop it finely, especially if the leaves are large. This helps with the texture of the filling. 3. In a bowl, mix the spinach, ricotta, the 2 eggs, 80 g grated parmesan, salt, and pepper. Taste before adding the eggs to avoid adding too much salt. The mixture should be quite homogeneous. 4. Take the first sheet of puff pastry and place it on the baking paper, directly in the tray. Sprinkle a little breadcrumbs on the sheet – not too much, just enough to form a thin layer. This absorbs the excess moisture from the filling, so the base will remain crispy. 5. Add the spinach and ricotta filling. Some should be placed in the center of the sheet, while the rest is arranged around the edges, leaving a ring free between the center and the outside. The positioning may seem odd at first, but it makes sense after cutting and twisting. The mixture is gently flattened with a spoon, without pressing too hard. 6. Sprinkle the remaining parmesan (20 g) on top of the filling. 7. Place the second sheet of puff pastry over everything. If the edges don’t match perfectly, quickly adjust them with a knife. Press the edges well with a fork to seal them. Don’t pull the pastry too much, just press to prevent leakage during baking. 8. In the center of the pie, place a small bowl or a dish upside down, press lightly to mark the center (there’s no need to cut). Remove the bowl. 9. With a sharp knife, cut from the outer edge of the circle to the marked edge to create slices about 2 cm wide, but without cutting through the center. The slices are twisted slightly twice. Not all will look the same, and that’s okay. 10. The tray goes into the oven, on the middle rack, for 30 minutes at 180°C, until golden and the pastry is baked. Do not open the oven in the first 20 minutes. 11. Let it cool for 10-15 minutes before transferring it to a platter or portioning it. Why I make this recipe often The dish is quick, doesn’t require special technique, and uses ingredients I usually have on hand. I like it because I can do everything with one tray and don’t have to stress about the dough. It can be served warm or at room temperature. Tips and variations Tips - The spinach must be well drained; otherwise, the pastry will become soggy. If you’re short on time, you can lightly squeeze it with your hands. - Freshly grated parmesan adds more flavor than pre-grated. - Don’t add too much filling; otherwise, it will overflow during baking. - If you’re working with frozen puff pastry, let it thaw completely before rolling it out or cutting it. Substitutions - Ricotta can be replaced with fresh cheese or a similar cheese, but the texture will be slightly different. - If you don’t have parmesan, grana padano or a hard cheese will work. - Breadcrumbs can be omitted if the filling isn’t watery, but I always add them. Variations - You can add chopped herbs (dill, parsley) to the filling. - You can also incorporate 1-2 tablespoons of pine nuts or chopped nuts for texture. - Small pieces of fried bacon add a different touch, but they’re not necessary. Serving ideas - As an appetizer, portioned before serving. - Alongside a simple salad for lunch or dinner. - At a buffet or brunch, cut into smaller slices. Frequently asked questions Can I use fresh spinach instead of frozen? Yes, you need to blanch it for 1-2 minutes, drain it, and chop it finely. Be careful to remove as much water as possible. Can I prepare the pie a day in advance? Yes, but it will get a little soggy at the bottom. If you want it fresh, it’s best to bake it on the day of serving. Can it be frozen after baking? I don’t recommend it, as the pastry becomes wet and loses its texture. Can I add other types of cheese? Yes, but keep ricotta as the base for the texture of the filling. Can puff pastry be made at home? Sure, but the recipe is designed for the store-bought version, so the time and difficulty increase significantly if you make everything from scratch. Nutritional values Approximately, per serving (out of 8): Calories: 310-340 kcal Protein: 13-15 g Fat: 18-20 g Carbohydrates: 28-32 g Values may vary depending on the type of cheese and puff pastry used. It’s a relatively high-protein and high-fat recipe, especially due to the cheeses and the pastry. Storage and reheating The savory pie with spinach and ricotta keeps well in the refrigerator, covered, for up to 2 days. It loses its crispy texture after the first day. For reheating, use the oven at 150°C for 10-12 minutes. I do not recommend the microwave, as the pastry becomes too soggy. It’s best eaten on the day it was baked.

Savory pie with spinach and ricotta

Tags

Categories