Savoury pie with ricotta and spinach recipe
A vegetarian, quick and easy recipe for solving a dinner in an instant
No Italian grandmother would ever use ready-made puff pastry. They would do it by hand. But it's hard to do, and takes lots of time... so, go for the ready-made puff pastry (sorry grandma!).
I have to make another confession: often we Italians tend to be approximate on the quantities of our recipes, but it is not to "keep secret" (maybe someone yes, who knows), it is because when we know a recipe well, we go "by eye".
While the pastry is a perfect science, and while preparing desserts you can't improvise. But cooking is feeling, it is intuition.
Well, let's get to the recipe!
- 2 packs of puff pastry (I used the one with whole wheat flour)
- 500gr of frozen spinach
- 400gr of cow's milk ricotta
- olive oil
- chilli pepper (to taste)
- Parmigiano Reggiano cheese
Cook the spinach:
- Put a little oil in a pan with garlic and (if desired) chilli pepper. Fry everything a little.
- Remove the garlic and put the still frozen spinach cubes in the pan. Add a drop of water and cook over medium-low heat with the lid on.
- Remove the lid when the spinach is soft and is releasing water. Let them dry, but do not dry.
Prepare the stuffing:
- Put the ricotta in a bowl, add the spinach and mix. You could add a little black pepper, but if you've used chilli previously, maybe it's better not.
- Grate some Parmesan cheese. I usually use plenty.
- Adjust the salt, but be careful: the Parmesan increases the flavour.
Assemble the pie:
- Place the first sheet on the bottom of the pan with parchment paper.
- Fill the pasta with the stuffing.
- Cover with the second sheet and brush a veil of olive oil that will help the colouring of the pie.
- Bake the cake in a pre-heated oven at 200° for 30 minutes. Check and turn the pie occasionally to color and cook evenly.