Ricotta and spinach pie
This savory pie is a classic in Italy. It is actually probably the most popular among pies. Probably due to the simplicity in preparing as well as the pleasantness in taste. A slice of pie is ideal as a starter, wonderful for an aperitif.
Serving temperature is yet another interesting feature. Serve is piping hot, or cold. Though different in texture, both are delicious.
- Prep Time 15 Minutes
- Cook Time 40 Minutes
- Total Time 55 Minutes
- Serves 4 People
- Calories 250 kcal
Ingredients
- 400 grams of fresh spinach
- 300 grams of ricotta cheese
- 80 grams of grated cheese, pecorino or parmesan
- 1 sheet of puff pastry
- 1 egg, 1 egg yolk
- nutmeg, salt
Instructions
- Carefully clean your spinach
- Transfer the spinach in a casserole, with little oil
- Leave it on a low fire for about 10 minutes
- Let the spinach cool down and gently squeeze
- Mix with ricotta, cheese, nutmeg and an egg
- Spread the mixture over a sheet of puff pastry
- Fold the edges, leaving the middle uncovered
- Glaze the puff pastry
- Bake the pie for 25 minutes at 190 degrees
Notes
This pie evokes happiness, cosiness. People often bring this pie along to parties. And even dinners. When ingredients are few, the importance weighs. Using frozen spinach for example saves time. But it is undeniable different from fresh spinach. The same goes for the quality of ricotta. Which by the way must be drained well.Some prepare the spinach with garlic. It does taste nice but is not essential to the pie. And neither essential but tasty is pancetta. Or speck or other pork derivates. It does tend to cover and stand in the limelight. The best pairing wine is sparkling wine. Sicily now produces excellent sparkling wines. A whole new spectrum to discover.
