How to cook
A recipe that has become a classic on our tables - the spicy pie with different fillings and aromas.
The recipe for the savory pie with ricotta and spinach is easy and anyone can handle it, even the less qualified ones in the kitchen and always guarantees a satisfactory and tasty result.
Especially when starting with a ready rolled puff pastry. If you want to make it at home, we recommend the recipe for a quick puff pastry to shorten the cooking time. This is a typical savory cake that is quick to prepare and also works when spinach is replaced with other types of seasonal vegetables such as beets, herbs or leeks.
Serve it as a main dish in a more generous portion or as a delicious aperitif with friends.
There are countless variations for this basic savory pie recipe, ranging from savory puff pastry pie with ricotta, spinach and fountain to savory puff pastry pie with chard and ricotta, which includes a lighter homemade pasta.
To prepare a savory pie with ricotta and spinach, start with the filling. Wash the spinach carefully. In a saucepan, cook it for about ten minutes over low heat with two tablespoons of extra virgin olive oil and a clove of garlic. Once it is cooked, add salt and remove the garlic.
After it is cooked, squeeze the spinach well to remove the excess water and finely chop it. In a bowl, mix the ricotta with the grated Parmesan cheese, nutmeg, egg and a pinch of salt.
Add the chopped spinach and mix well. Cover the 9.4″ (24 cm) baking mold with puff pastry. Prick the base with a fork and pour the filling inside. Flatten it well, fold the edges to create a ripple so that the sides of the cake, once it is prepared, can maintain an aesthetically pleasing shape. Spread the egg yolk over the edges.
Bake in a preheated oven at 356°F (180 degrees) for 30 minutes.
Take out the spinach pie from the oven and serve it either hot or cold.