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Two plates one with with spinach, ricotta and feta pie and a slice laying down the other with a slice served with lettuce and potatoes
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Spinach, Ricotta and Feta Pie

This vegetarian spinach, ricotta and feta pie is made with puff pastry and is delicious served hot or cold.
Course Baking
Cuisine International
Keyword picnic, summer
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 -6
Calories 560kcal
Author Jacqueline Bellefontaine

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
metric - US cups

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

Cook's 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
Store
  • 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.) 

Nutrition

Calories: 560kcal | Carbohydrates: 34g | Protein: 15g | Fat: 40g | Saturated Fat: 14g | Cholesterol: 73mg | Sodium: 599mg | Potassium: 383mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4235IU | Vitamin C: 13mg | Calcium: 289mg | Iron: 3.4mg