How to Make Spinach and Ricotta Pie
Spinach and ricotta cheese are paired together in a variety of dishes including pastas, pizzas and even bread recipes. This spinach and ricotta pie is reminiscent of a quiche, but it is a bit less delicate and much thicker than typical quiches. Spinach and ricotta pie makes a lunch or dinner that both kids and adults will like. Served with a green salad, a cup of soup and a glass of chilled white wine, spinach and ricotta pie is a fairly simple, satisfying meal. Does this Spark an idea?
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Things You'll Need
- 9 oz. fresh spinach
- 1 oz. pine nuts, crushed
- 4 oz. ricotta cheese
- 3 large eggs, beaten
- 1 1/2 cup ground almonds
- 2 oz. Parmesan cheese, grated
- 10 oz. pre-made fresh puff pastry
Instructions
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How To Make Spinach and Ricotta Pie
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1
Preheat the oven to 425 degrees F. Rinse the spinach in a colander and cook for 3 minutes in a small saucepan. Pour back into the colander to drain.
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2
Roast the pine nuts under a broiler for 2 minutes or until golden brown. Squeeze out the excess liquid from the spinach.
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3
Mix the ricotta, eggs and spinach in a large mixing bowl. Add the pine nuts, ground almonds and Parmesan cheese. Mix thoroughly.
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4
Roll out the puff pastry on a floured work surface to make two 8 1/2-inch squares. Trim the edges to make straight lines.
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5
Place one pastry square on a cookie sheet and spoon the spinach mixture in the middle, leaving a 3/4-inch edge on all sides. Brush the edges with the beaten egg and put the second pastry square on top.
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6
Press the edges together using your fingers or a knife with a round blade. Brush the top of the pie with beaten egg.
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7
Bake for 12 minutes and reduce the temperature to 375 degrees F. Bake for an additional 27 to 32 minutes. Let cool for five to seven minutes in the pan before slicing. Serve immediately.
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