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Spinach Ricotta Pie: A Classic Savoury Delight

Spinach Ricotta Pie is a delightful dish that brings together the freshness of spinach, the creaminess of ricotta cheese, and a flaky pastry crust. Its origins can be traced back to Mediterranean cuisine, where greens and cheese are often combined in various forms, but this particular pie has carved a niche for itself, especially in British cooking circles. Rich in flavour and texture, it serves as an excellent choice for a light lunch, a dinner party dish, or even as part of a picnic spread.

Ingredients

To create a delicious Spinach Ricotta Pie, you will need:

For the pastry:

• 250g plain flour
• 125g cold unsalted butter, cubed
• 1 large egg
• A pinch of salt
• Cold water, as needed

For the filling:

• 300g fresh spinach (or 200g frozen spinach, thawed and drained)
• 250g ricotta cheese
• 100g feta cheese, crumbled
• 2 large eggs
• 2 cloves garlic, minced
• A handful of fresh herbs (parsley, dill, or basil), finely chopped
• Salt and pepper, to taste
• A squeeze of lemon juice
• Olive oil for sautéing

Method

1. Prepare the pastry:

• In a large mixing bowl, combine the plain flour and salt. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
• Add the egg and mix until the dough comes together. If the dough is too dry, add a little cold water, one tablespoon at a time, until it forms a smooth ball.
• Wrap the dough in cling film and refrigerate for at least 30 minutes. This resting period ensures a flaky crust.

2. Prepare the filling:

• If using fresh spinach, wash it thoroughly. Sauté the spinach in a little olive oil over medium heat with minced garlic until wilted. Set aside to cool. If using frozen spinach, ensure it is drained very well to avoid excess moisture in the pie.
• In a mixing bowl, combine the ricotta, crumbled feta, eggs, chopped herbs, and lemon juice. Add the cooled spinach and mix until well blended. Season with salt and pepper to taste.

3. Assemble the pie:

• Preheat the oven to 190°C (fan oven 170°C) or gas mark 5.
• Roll out two-thirds of the chilled pastry on a lightly floured surface to line a 23cm (9-inch) pie dish. Press the pastry into the corners and trim any excess.
• Pour the spinach and ricotta filling into the pastry-lined dish, smoothing the top with a spatula.
• Roll out the remaining pastry to create a lid for the pie. You can cut slits in the top for venting steam if you wish. Alternatively, you could create a lattice design for added flair.
• Place the pastry lid over the filling, crimp the edges to seal, and brush the top with a beaten egg for a golden finish.

4. Bake:

• Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the filling is set.
• Allow the pie to cool for a few minutes before serving. It can be enjoyed warm or at room temperature.

Serving Suggestions

Spinach Ricotta Pie pairs wonderfully with a simple green salad dressed in lemon vinaigrette or roasted vegetables. It also makes for a fantastic addition to a buffet table or can even be eaten cold the next day, making it a versatile dish for any occasion.

Conclusion

Spinach Ricotta Pie is more than just a meal; it is a celebration of wholesome ingredients coming together to create something truly special. Whether you’re preparing a family dinner or impressing guests at a soirée, this pie is sure to be a hit. The next time you’re in the mood for a comforting yet sophisticated dish, give this Spinach Ricotta Pie a try—your taste buds will thank you!

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