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Spinach and Ricotta pie

Submitted by Lesley 11 June 2009

This is lovely served hot or cold with a mixed leaf salad. Also good for buffet cut into slices.



225g spinach,25g pine nuts,100g ricotta,2 large eggs beaten,50g ground almonds,40g grated Parmesan,250g puff pastry


Rinse the spinach and cook for 4 - 5 mins until wilted. Squeeze out excess liquid. Toast the pine nuts for 2 - 3 mins until golden. Place ricotta, spinach and eggs in a bowl and mix together. Add pine nuts, almonds and Parmesan.
Cut pastry in half and roll out two 8 inch squares, place one on a baking tray, spoon the spinach mixture over it leaving a good inch clear around the edge, brush the edge with beaten egg and place other half on top, seal the edges, brush the top with beaten egg and bake in a pre heated oven at 220oC/425oF for 10 mins then reduce temperature to 190oC/375oF and bake for a further 25 - 30 mins till well risen and golden.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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