Homemade spinach & ricotta pie

Homemade spinach & ricotta pie

This is a regular dish in our home because spinach is one of the two vegetables that my son eats! And because it is easy, quick and everyone loves it.

If you have time, I suggest you make the dough yourself as it is very quick and healthier then bought ones, but if you are on a hurry, grab some puff pastry from the store, possibly already rolled out and round.

Recipe for homemade quiche

A crunchy crust filled with creamy spinach

Going for a healthier choice? Then you’ll be making a shortcrust pastry and are going to need the following ingredients:

250g of plain flour

125g of cold butter, cut in pieces

60ml of cold water

4g of salt

Mix everything together with the flat beater (kitchen aid) until the dough comes together.

You can double the quantity and freeze half of the dough to use in the future, this will help you save precious time when you need it!

Take a pie tin or cake tin, cover it with wet and squeezed parchment paper (it is easier to adjust when it is wet). Take 2/3of the dough and flatten it directly on the paper. I don’t like to roll things out and hate cleaning up afterwards, so I usually just flatten the dough roughly with my hands (from its original ball form to a frisbee form) and then place it on the paper and press it with my fingers from the centre to the sides. Of course, you can use a rolling pin if you are up to it!

With the remaining 1/3 make some balls, roll them out like snakes and use them to make the border.

With a fork make some holes in the bottom and press it on the sides to make a nice crust. Let it cool in the fridge for at least 30 minutes.

While the dough rests you can move on with the filling (or just have a cup of coffee first!), this is what you need:

250g of chopped frozen spinach (if you only find the whole leaves, just blend them with a hand mixer after cooking them)

250g of ricotta cheese

25g of grated parmesan (Reggiano, if possible)

1 egg

salt

a pinch of grated nutmeg

Cook the spinach (250g) in a saucepan until they have no more water (but be careful not to burn them!). Let them cool down. Once they are cool, add the ricotta (250g), grated parmesan (25g), egg (1), salt and nutmeg and mix everything together (I do it in the saucepan, so one thing less to clutter the dishwasher!). Here you go, you have the filling!! How easy was that??!!

Should you have any leftovers of bacon, speck, cheese in cubes, throw them in as well! They’ll make your pie even tastier!

Cook for 30 minutes in the preheated oven at 190 degrees.

It’s going to be piping hot, so be careful when you dig in!

Enjoy with a good salad!

Recipe for healthy spinach pie

The perfect dish for parties

Looking for other ideas with spinach? Check out the Savoury Feta and Spinach Muffins!

AuthorLaura
DifficultyBeginner

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How to bake a quiche

Yields1 Serving
Prep Time45 minsCook Time30 minsTotal Time1 hr 15 mins

 250 g flour
 125 g cold butter, in cubes
 60 ml cold water
 4 g salt
 250 g frozen spinach, chopped
 250 g ricotta cheese
 25 g grated parmesan
 1 egg
 1 pinch salt
 1 pinch nutmeg

1

Mix Flour (250g), cold butter (125g), water (60ml) and salt (4g) with the flat beater of your machine or knead quickly by hand.

2

Lay baking paper on your quiche baking tin. Spread 2/3 of the dough on it for the base. I like to do this with my hands and fingertips, but you can also use a rolling pin of course.

3

Use the remaining dough to make the borders: roll out logs and place them on the sides, then use a fork to make nice marks.
Refrigerate the dough for at least 30 minutes.

4

For the filling, you will need to cook the spinach to get rid of all the excess water.

5

Once the spinach has cooled down, add the ricotta (250g), parmesan (25g), salt, nutmeg and egg and mix well.

6

Spread the filling on your pastry and bake at 190C (preheated oven) for 30 minutes or until golden brown on the sides.

7

Enjoy it with a fresh salad!

Ingredients

 250 g flour
 125 g cold butter, in cubes
 60 ml cold water
 4 g salt
 250 g frozen spinach, chopped
 250 g ricotta cheese
 25 g grated parmesan
 1 egg
 1 pinch salt
 1 pinch nutmeg

Directions

1

Mix Flour (250g), cold butter (125g), water (60ml) and salt (4g) with the flat beater of your machine or knead quickly by hand.

2

Lay baking paper on your quiche baking tin. Spread 2/3 of the dough on it for the base. I like to do this with my hands and fingertips, but you can also use a rolling pin of course.

3

Use the remaining dough to make the borders: roll out logs and place them on the sides, then use a fork to make nice marks.
Refrigerate the dough for at least 30 minutes.

4

For the filling, you will need to cook the spinach to get rid of all the excess water.

5

Once the spinach has cooled down, add the ricotta (250g), parmesan (25g), salt, nutmeg and egg and mix well.

6

Spread the filling on your pastry and bake at 190C (preheated oven) for 30 minutes or until golden brown on the sides.

7

Enjoy it with a fresh salad!

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Laura
Laura

Foodblogger Globetrotter sharing recipes from around the world, using natural ingredients and only a few simple steps, cooking and baking everything in moderation.
Come with me on a culinary journey around the world!

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