Golden flaky pastry wrapped around a delicious spinach, ricotta, and feta cheese filling. This cheesy spinach, ricotta, and feta pie is delicious and can be served hot or cold.
Inspired by the classic Greek pie Spanakopita, this pie is made with puff pastry in place of filo.
Ricotta added to the spinach filling along with the feta gives a lighter, milder, but equally tasty filling compared to its Greek cousin.
The idea for this recipe came to me when I had some spinach to use but did not have the filo pastry to make a Spanakopita, which we are rather partial to.
My local shops stock puff pastry but not filo, and I didn't want to go all the way to the big supermarket. So I decided to use puff pastry and a loaf tin which worked well.
And so this spinach and ricotta pie was born.
Hints, Tips and Variations
- I used ready rolled pastry because it was just about the right amount with little waste. If you use a block of pastry roll it out to about the thickness of a £1 coin.
- For a neat finish, cut the pastry for the lid first, using the loaf tin as a guide. Set aside, then use the remaining pastry to line the bottom and sides of the pan, patching together as necessary.
- I like to use a mixture of ricotta and feta cheese as I like the salty tang that the feta adds, but you could just use just ricotta or just feta.
- Wash the spinach well and shake dry before adding to the pan. If the spinach produces a lot of moisture during cooking drain some of this off.
- Once the pie is covered, trim away any excess pastry and crimp the edges of the pastry by knocking the blade of a knife along the join. Then pinch into a scalloped edge.
- Make a couple of slits in the top of the pie to allow the steam to escape.
How to serve this spinach and cheese pie
This Spinach, Ricotta and Feta pie is delicious served hot or cold. In summer I often serve it cold with salad, and when the weather is not so warm with potatoes and vegetables.
It's perfect for picnics and eating alfresco.
Step by step Spinach, Ricotta and Feta Pie
Step 1
Cook the onions until soft.
Step 2
Add the spinach and cover the pan.
Step 3
Cook until wilted.
Step 4
Whisk the egg, ricotta, feta and seasoning together with a fork.
Step 5
Add the drained spinach and pinenuts.
Step 6
Cut off a piece of pastry for the lid of the pie using the pan as a guide and set aside.
Step 7
Use the remaining pastry to line the base and side of the loaf tin. Fill the pie with the spinach mixture, then cover the pie.
Step 8
Pinch the edges and cut a couple of holes in the top for the steam to escape.
Bake until golden and cooked through. Serve hot or cold.
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Spinach, Ricotta and Feta Pie
Equipment
- 1 900g/2lb loaf tin
Ingredients
- 1 tablespoon rapeseed oil
- 1 small onion or 2 shallots chopped
- 250 g spinach (9oz) washed and shaken dry
- 200 g ricotta (7oz)
- 200 g feta (7oz) crumbled into small pieces
- 1 free range egg
- salt and freshly ground black pepper
- ¼ teaspoon freshly grated nutmeg
- 2 tablespoon toasted pine nuts
- 375 g ready rolled puff pastry (12oz)
- beaten egg to glaze
Instructions
- Preheat the oven to 190℃ (170℃ Fan) /375°F/gas mark 5. Heat 1 tablspoon oil in a frying pan and add 1 small chopped onion or 2 chopped shallots. Cook gently for a few minutes until softened.
- Add 250g spinach to the pan, cover and cook for 3-4 minutes until it has just wilted. Remove from the heat.
- Place 200g ricotta, 200g feta and 1 egg in a mixing bowl and whisk with a fork to combine. Season well with salt, pepper and nutmeg. Add the wilted spinach to the pan and stir well to combine.
- Cut a lid for the pie from one end of the pastry, then use the remaining pastry to line the base and sides of a 450g loaf tin, leaving a little pastry hanging over the top of the tin.
- Spoon in the spinach mixture. Brush the edge of the pastry with a little beaten egg and place the lid on top.
- Press the edges together to seal, then trim away any excess pastry. Knock up the edges with a blunt knife and pinch together.
- Brush the top of the pie with beaten egg then pierce a couple of holes in the lid to allow the steam to escape.
- Bake for 40 minutes until the pastry is crisp and golden. Allow to cool in the tin for a few minutes before carefully turning out to serve.
Notes
- Make sure the excess water is shaken from the spinach after washing. Use a draining spoon to remove from the pan when adding to the egg mixture.
- Serve hot or cold
- Leftovers can be kept in the refrigerator for up to 48 hours
- Freeze: Not suitable for freezing.
- Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)
Natalie Krummenacher says
Rapeseed oil ??? Is there such an oil ???? Do you mean Grapeseed oil ???
Jacqueline Bellefontaine says
Yes there is such an oil as rapeseed, it is often marketed as vegetable oil . Rapeseed is the third-largest source of vegetable oil and second-largest source of protein meal in the world. In the US it is known as Canola The best cold-pressed oil can be used in salad dressings, or heated to fry or bake.
Rosemary Farrell says
Rapeseed oi is canola oil.
Canola use to be called rapeseed!
So use canola oil.
Jacqueline Bellefontaine says
You are correct rapeseed oil is the same as Canola oil but in the UK raspessed oil is sold either as vegetable oil or as cold pressed rapeseed oil. We do not have Canola oil. The majority of my readers are UK based and would not know what to use if I specified Canola oil.
Lisa Ray says
I really want to do more baking and this looks like something I'd really love to try!
Jacqueline Bellefonatine says
I love baking and this is quite simple to make as it uses puff pastry, If you do give it a try do let me know how you got on.
jenny paulin says
this looks scrumptious!!! feta and spinach filling is always delicious and inside that puff pastry mmmmm what a great pie! yeah I am feeling peckish now x
Jacqueline Bellefonatine says
Thank you Jenny. Its a classic and great flavour combination.
Eb Gargano / easypeasyfoodie.com says
Oh I absolutely LOVE the combination of spinach and ricotta and what a clever idea to use puff pastry rather than filo - must make it even easier to make! Thanks for linking up with #CookBlogShare 🙂 Eb x
Jacqueline Bellefonatine says
Pleasure Eb I like linking up #CookBlogShare.
It is indeed easier than using filo unless of course you make your own puff pastry Which I seldom do.
Corina says
IT looks really tasty! I also love those flavours and have made spanakopita a few times but I do find it a bit of a faff having to brush all the layers of filo. This is a little bit easier and looks just as delicious!
Jacqueline Bellefonatine says
Thanks Corina
Your right it is just as dleicious
Angela / Only Crumbs Remain says
Ooh this is just my sort of thisng Jacqueline!!! Fabulous flavours, i love that you've included feta in the mixture. I must say the ways you've crimped/sealed the pie is so pretty too, simple but pretty 🙂
Angela x
Jacqueline Bellefonatine says
Thanks you Angela. I learnt to do it that way at school and have done it ever since.