Spinach Ricotta Rustic Pie

13. April 2020

Ingredients for 4 servings:

  • 2 packs of rolled puff pastry (2 times 275 g)
  • Fresh baby spinach 250 g
  • Riccota cheese 500 g
  • 5 eggs
  • 1 onion
  • Olive oil
  • Butter
  • Flour
  • Salt


  1. Rinse the baby spinach, clean it and put it in boiling water for 2 minutes. Then drain the spinach and let it lie for a while.
  2. Meanwhile, fry the finely chopped onion in a pan in olive oil, add the spinach and sauté for about 3 minutes and then place in a large bowl. Stir in ricotta, two beaten eggs and salt as needed.
  3. Wipe the baking round cake tin (I used a mold with a diameter of 28 cm) with butter and sprinkle with flour so that the puff pastry does not bake.
  4. We put the rolled out puff pastry in a baking tin, pour the filling inside and create 3 dimples in it, into which we knock the raw eggs.
  5. With the second rolled-out pancake made of puff pastry, fold the filling and join the edges of the lower and upper pancakes together.
  6. Brush the surface of the cake with olive oil and place in a preheated oven at 180 degrees and bake for 50 to 60 minutes.
  7. The cake can be served warm or cold. Enjoy your meal!
Spinach Ricotta Rustic Pie

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