Spinach and ricotta pie

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Preparation time
25 Minutes
Cooking time
12 Minutes
4 people
Spinach and ricotta pie ingredients


  • Puff pastry 500 g
  • Frozen spinach 500 g
  • Salted ricotta 300 g
  • Beaten egg yolk 1
  • Parmesan 30 g
  • Pecorino 30 g
  • Nutmeg -
  • Pepper a pinch
  • Processed cheese slices 5
  • Milk A splash


1. Boil the spinach until soft and drain away any excess water. Roughly chop the spinach and then mix together the ricotta, egg, parmesan, pecorino, pepper and nutmeg in a bowl.
2. Sprinkle the crisp® plate with breadcrumbs. Roll out the puff pastry on a floured surface and divide it in half. Ensure both halves are big enough and shaped to cover the crisp plate. Place one half of the pastry over the crisp® plate and ensure that the edges are slightly thicker.
3. Cover the pastry base with the cheese slices and evenly spread the spinach and cheese mixture on top. Place the remaining puff pastry over the mixture. Pinch the edges together, prick the pastry lid with a fork and brush with the beaten egg yolk and a splash of milk. Bake for 12 minutes using the crisp® function.

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The Crisp function lets you deliver a crunchy, golden exterior on your foods.
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