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Spinach and Ricotta Pie

This vegetarian Spinach and Ricotta Pie is the perfect centre piece for a Christmas buffet.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Course
Cuisine: British
Keyword: Pastry, ricotta, spinach
Servings: 24 people
Calories: 87.82kcal
Author: Emma Walton


  • 50 grams butter
  • 1 tsp olive oil
  • 1 large onion
  • 1 killogram spinach
  • ¼ tsp nutmeg
  • 500 grams ricotta
  • 2 egg yolks
  • 150 grams parmesan finely grated
  • 1 killogram puff pastry
  • 1 large egg beaten, to glaze the pastry
  • flour for dusting


  • Pre-heat the oven to gas mark 4.
  • Melt the butter in a pan with the oil. Finely chop the onions and then fry until soft.
  • Put these in a large mixing bowl for the time being and allow them to cool.
  • Taking half a bag at a time put the spinach into the pan and place on the lid.
  • Let the spinach wilt for 2mins before giving a stir around, placing the lid back on and letting it wilt for another 2 mins.
  • Remove the spinach from the pan and place in a colander.
  • Let it cool for a few mins before squeezing out as much excess liquid as you can!
  • Once squeezed dry chop finely and place in the bowl along with the onions.
  • Repeat this process until all of onion is wilted.
  • Stir in the nutmeg, egg yolks, ricotta and parmesan.
  • Season well and give the mixture a stir until fully combined.
  • Roll out the first pack of pastry until it is as thick as a £1 coin and perfectly rectangle and place this onto a sheet of grease proof paper.
  • Spoon the spinach and ricotta mix onto the pastry leaving a border of roughly 3 inches.
  • Roll out the second pack of pastry so that it is larger than the first.
  • Brush the edges of the first pack of pastry with a little egg yolk and then lay the second pack over the top.
  • Take a fork and press the top piece of pastry into the second piece of pastry to seal it. (Alternatively you could crimp the edges by hand.)
  • Score the top of the pie in a large criss-cross pattern and then finally brush it all over with the last of the beaten egg.
  • Slide the pie onto a baking sheet and place in the oven to bake for 40-50mins or until golden brown all over.
  • Once it’s out of the oven let it rest for 10mins then serve while still warm.


Calories: 87.82kcal | Carbohydrates: 1.52g | Protein: 5.17g | Fat: 6.8g | Saturated Fat: 4.07g | Trans Fat: 0.07g | Cholesterol: 43.38mg | Sodium: 136.57mg | Potassium: 42.09mg | Fiber: 0.11g | Sugar: 0.39g | Vitamin A: 230.52IU | Vitamin C: 0.47mg | Calcium: 122.25mg | Iron: 0.23mg