spinach and ricotta savoury pie

spinach and ricotta savoury pie

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Course: Soups and starters


  1. Insert the paddle in the bowl.
  2. Pour the oil in the bowl, add the onion, close the lid, select the POT function, select power level 4, set 10 min and press the program start/stop button.
  3. Sauté for 2 min then add the previously thawed spinach, salt and pepper and cook for about another 8 min (if it is too dry, add water).
  4. In the meantime, beat the eggs separately and add the ricotta. When cold, add the spinach and mix well.
  5. Remove the paddle from the bowl.
  6. Place the greaseproof paper inside the bowl and then spread the puff pastry across the paper. Prick with a fork.
  7. Pour the ricotta and spinach mixture inside, roll the edges of the dough in and use a pair of scissors to cut off the excess greaseproof paper (leave a few pieces around the edge to be used for turning and removing the pie).
  8. Close the lid, select the OVEN function, select power level 2, set 27 min and press the program start/stop button.
  9. For more uniform cooking, after about 15 min turn the pie 180° using the greaseproof paper.


  • sheet of puff pastry: 220g
  • onion, chopped: 1 small
  • frozen spinach, thawed: 400 g
  • eggs: 2
  • ricotta: 200 g
  • salt: to taste
  • pepper: to taste
  • sunflower oil: level 5