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RECIPE
9 INGREDIENTS14 STEPS50MIN

Spinach Ricotta Pie

4.7
3 Ratings
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Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
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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!

50MIN

Total Time
Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
2
Puff Pastry
2 cups
Ricotta Cheese
4 cups
Fresh Baby Spinach , chopped
to taste
Pecorino Romano Cheese
to taste
to taste
Ground Nutmeg
to taste
Nonstick Cooking Spray
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Nutrition Per Serving
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CALORIES
345
FAT
23.1 g
PROTEIN
14.7 g
CARBS
19.8 g

Directions

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Step 1
Put the Ricotta Cheese (500 gram) into the bowl and begin to break it down using a fork.
Step 2
Add Fresh Baby Spinach (120 gram) 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.
Step 6
Line a baking dish with Nonstick Cooking Spray (to taste) 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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Nutrition Per Serving
Calories
345
% Daily Value*
Fat
23.1 g
30%
Saturated Fat
10.8 g
54%
Trans Fat
0.4 g
--
Cholesterol
152.4 mg
51%
Carbohydrates
19.8 g
7%
Fiber
1.0 g
4%
Sugars
0.6 g
--
Protein
14.7 g
29%
Sodium
252.8 mg
11%
Vitamin D
0.7 µg
3%
Calcium
294.6 mg
23%
Iron
1.6 mg
9%
Potassium
472.2 mg
10%
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