Looking for a simple, satisfying dish that works for gatherings, quick dinners, or tasty lunches? Lykkers, this beloved spinach and ricotta savory pie delivers on flavor, texture, and convenience.


It's easy to prepare, customizable with seasonal greens, and always a crowd-pleaser. Whether served as a main course or sliced for sharing, this classic pie fits perfectly into any mealtime.


A Timeless Favorite with Easy Preparation


Quick and Approachable


This savory pie stands out for its simplicity. Using ready-made puff pastry saves time, making it perfect for busy days or unexpected guests. Even those less confident in the kitchen can prepare it with success.


Flexible Filling Options


Though spinach is the traditional choice, the filling can be adapted with other leafy greens such as Swiss chard, chicory, or sautéed leeks. The ricotta gives a creamy base that pairs beautifully with mild vegetables.


Perfect for Any Occasion


This dish can be served warm or at room temperature. It suits casual get-togethers, family lunches, or a quick evening meal. Its balanced ingredients make it both tasty and satisfying without feeling too heavy.


Ingredients and Tools You’ll Need


Ingredients (for 6 servings):


- 500 g fresh spinach


- 350 g ricotta


- 1 sheet of puff pastry (round)


- 1 whole egg


- 1 egg yolk (for brushing)


- 100 g grated hard cheese (like aged cow's milk cheese)


- A pinch of ground nutmeg


- 1 clove garlic


- Salt to taste


- 2 tablespoons olive oil


Tools:


- 24 cm springform baking tin


- Medium saucepan


- Large bowl


- Fork and spoon


- Brush for egg wash


Step-by-Step Instructions


Step 1: Cook the Spinach


Wash spinach thoroughly. Heat 2 tablespoons of olive oil in a saucepan over low heat and add a peeled garlic clove. Add the spinach and cook gently for around 10 minutes, stirring occasionally. Once softened, add salt and discard the garlic.


Step 2: Prepare the Filling


Drain the spinach well by pressing out excess moisture. Finely chop the leaves. In a bowl, mix the ricotta with the grated cheese, nutmeg, one egg, and a pinch of salt. Add the chopped spinach and combine until the filling is smooth and uniform.


Step 3: Assemble the Pie


Preheat the oven to 180°C (356°F). Line the baking tin with puff pastry, including the sides. Pierce the base with a fork to prevent bubbling. Pour the spinach and ricotta mixture into the shell, smoothing the surface. Fold the pastry edges slightly inward to create a neat border. Brush the rim with the egg yolk for a golden finish.


Step 4: Bake


Place the pie in the oven and bake for about 30 minutes, or until the crust turns golden and crisp. Remove from the oven and allow to cool slightly before slicing.


Serving and Storage Tips


Serving Suggestions


Present the pie slightly warm or cooled. It pairs well with a mixed leaf salad or roasted vegetables. For a buffet or gathering, slice it into small wedges for easy sharing.


Storage Advice


Let the pie cool completely before storing. Wrap in foil or place in an airtight container. Keep refrigerated for up to 3 days. To reheat, warm it in a preheated oven at 160°C (320°F) for about 10 minutes to maintain its texture. Freezing is possible for up to 1 month; thaw overnight in the fridge and reheat as above.


In Conclusion


This spinach and ricotta savory pie brings together freshness and comfort in every slice. Lykkers who appreciate wholesome flavors and quick results will find it a go-to recipe.


Its straightforward steps, make-ahead potential, and versatile nature guarantee it will become a staple in your kitchen. Whether shared with others or enjoyed quietly, this dish delivers consistency, flavor, and satisfaction.