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🍽️ Crunchy Spinach Ricotta Pie

580 kcal · 30 min · 4 servings

Crunchy Spinach Ricotta Pie Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Let the puff pastry thaw slowly at room temperature.
  2. 2. Wash the spinach leaves thoroughly and remove any tough stems.
  3. 3. Bring plenty of salted water to a boil in a large pot.
  4. 4. Add the spinach to the boiling water in batches.
  5. 5. Blanch the spinach briefly (cook it briefly in boiling water).
  6. 6. Lift the spinach out and let it drain well.
  7. 7. Peel the onion and the garlic cloves.
  8. 8. Cut the onion and garlic into very fine cubes.
  9. 9. Heat the olive oil in a pan over medium heat.
  10. 10. Toast the pine nuts until they are light brown.
  11. 11. Add the onion and garlic cubes to the pan.
  12. 12. Sauté the vegetables for a short time.
  13. 13. Add the drained spinach to the onion mixture.
  14. 14. Season the mixture with pepper and nutmeg.
  15. 15. Mix everything well until it is evenly seasoned.
  16. 16. Whisk the ricotta with three eggs thoroughly.
  17. 17. Separate another egg into yolk and white.
  18. 18. Use only the egg white for the filling.
  19. 19. Save half the yolk for later.
  20. 20. Stir the other half of the yolk into the ricotta mixture.
  21. 21. Gently fold the quark into the cheese mixture.
  22. 22. Season the mixture with a little pepper.
  23. 23. Cut the olives into thin strips.
  24. 24. Fold the olive strips into the cheese mixture.
  25. 25. Grease the baking dish well.
  26. 26. Set aside two puff pastry sheets for the lid.
  27. 27. Stack the remaining pastry sheets on top of each other.
  28. 28. Roll out the dough so it lines the dish.
  29. 29. Place the dough into the dish.
  30. 30. Press the dough firmly against the sides all around.
  31. 31. Pour one-third of the cheese mixture into the dish.
  32. 32. Tap the dish slightly to level the mixture.
  33. 33. Layer one-third of the spinach on top.
  34. 34. Cover the spinach with the second third of the cheese mixture.
  35. 35. Layer more spinach on top.
  36. 36. Spread the remaining cheese on top.
  37. 37. Finish with the remaining spinach.
  38. 38. Roll out the reserved pastry sheets for the lid.
  39. 39. Place the pastry lid on the pie.
  40. 40. Press the edges of the lid firmly together.
  41. 41. Cut a small slit in the center of the lid.
  42. 42. Cut decorations from the leftover dough.
  43. 43. Decorate the pie with them.
  44. 44. Whisk the reserved egg yolk with a few drops of water.
  45. 45. Brush the pie with the egg yolk mixture.
  46. 46. Preheat the oven to 200 degrees (convection or bottom heat).
  47. 47. Bake the pie for approx. 50 minutes.
  48. 48. Cover the pie with aluminum foil if it gets too dark.
  49. 49. Serve the pie warm or cold.

Nutrition per serving