Easy Spinach Pie

November 26, 2010 § Leave a comment

Here’s a lovely light dish suitable for lunch or dinner (or breakfast!). Tastes great reheated the next day too, or served cold. We have it with a side salad.


  • 250g baby spinach
  • 3 shallots, diced finely
  • juice of half a lemon
  • 500g full fat ricotta cheese
  • 2 sheets of puff pastry
  • large bunch of fresh parsley
  • either dried basil leaves or fresh – good handful
  • 1 egg


  1. Preheat your oven to 200 degrees.
  2. Firstly, cook your spinach. Steam 250g spinach leaves either in the microwave or on the stove. Dice finely and set aside.
  3. In a bowl, combine the ricotta, basil and parsley, spinach, shallots and lemon juice. Add the egg and give it a good stir.
  4. Lay the pastry into a pie dish and then spoon the ricotta mixture into the dish, using a fork to flatten it out. Place it into the oven and cook for 35 minutes or until the pastry is golden and crispy.

Serves 6.


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