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RECIPE
9 INGREDIENTS 14 STEPS 50min

Spinach Ricotta Pie

4.2
6 Ratings
This savory spinach and ricotta pie mixes soft ricotta cheese with fresh baby spinach on a bed of crunch puff pastry and is not only delicious, it's also easy to make!
Spinach Ricotta Pie Recipe | SideChef
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This savory spinach and ricotta pie mixes soft ricotta cheese with fresh baby spinach on a bed of crunch puff pastry and is not only delicious, it's also easy to make!
I'm Vincenzo, a food-obsessed Italian living in Australia who cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
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I'm Vincenzo, a food-obsessed Italian living in Australia who cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
50min
Total Time
$2.96
Cost Per Serving

Ingredients

Servings
4
US / METRIC
2
Puff Pastry
2 cups
Ricotta Cheese
4 cups
Fresh Baby Spinach , chopped
to taste
Pecorino Romano Cheese
to taste
to taste
Ground Nutmeg
as needed
Nonstick Cooking Spray
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Nutrition Per Serving

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CALORIES
195
FAT
12.7 g
PROTEIN
10.1 g
CARBS
10.1 g

Cooking Instructions

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Step 1
Put the Ricotta Cheese (2 cups) into the bowl and begin to break it down using a fork.
Step 2
Add Fresh Baby Spinach (4 cups) and a generous handful of Pecorino Romano Cheese (to taste) .
Step 3
Mix together well and add a sprinkle of Salt (to taste) and Ground Black Pepper (to taste) and a touch of Ground Nutmeg (to taste) .
Step 4
Add an Egg (1) and mix together once again.
Step 5
Once the ingredients are mixed and the filling looks much creamier, it is ready. Preheat the oven to 180 degrees C (350 degrees F).
Step 6
Line a baking dish with Nonstick Cooking Spray (as needed) and Puff Pastry (2) , and prick the bottom of it using a fork so it helps it to cook through.
Step 7
Fill it using the ricotta mixture and even it out as much as you can using a spatula.
Step 8
Cover the pie with another sheet of puff pastry, angling it so that the edges cover any gaps.
Step 9
Create a crust by gently folding down the edges and joining the two layers together.
Step 10
Press down around the edges using the teeth of a fork.
Step 11
Beat an Egg (1) lightly in a small cup and add a drop of water.
Step 12
Brush the egg mix over the top of the pie using a pastry brush.
Step 13
Cook in the oven at 180 degrees C (350 degrees F) for 40 minutes or until golden.
Step 14
Let the spinach ricotta pie rest and cool for up to ten minutes, then slice into triangular serves and place on a wooden board. Enjoy!

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4.2
6 Ratings
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Nutrition Per Serving
Calories
195
% Daily Value*
Fat
12.7 g
16%
Saturated Fat
8.0 g
40%
Trans Fat
0.4 g
--
Cholesterol
61.2 mg
20%
Carbohydrates
10.1 g
4%
Fiber
0.7 g
2%
Sugars
0.3 g
--
Protein
10.1 g
20%
Sodium
165.7 mg
7%
Vitamin D
0.2 µg
1%
Calcium
278.8 mg
21%
Iron
0.7 mg
4%
Potassium
425.5 mg
9%
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