Savory Pie with Ricotta and Spinach: Easy and Quick Recipe with Puff Pastry

Dreaming of bringing to the table a ricotta and spinach savory pie so perfect it makes your mouth water just by looking at it, with a crispy base and a soft, flavorful filling? The kind that makes you exclaim: "This is real grandma's pie!"

But how many times has it happened that the base became soggy, the filling too watery or bland? The fear of wasting good (and expensive!) ingredients and precious time is real, and finding "the right" recipe, one that leaves you no doubts, seems like a challenge.

Make yourself comfortable, because here you won't just find a list of ingredients, but the definitive guide, full of tricks and tips, to prepare a Ricotta and Spinach Savory Pie that will make you feel like a true chef. Success is guaranteed, and your table will be a triumph of authentic flavors and a taste of home.

Smart Ingredients for a Foolproof Savory Pie

It's not just a list, but a thoughtful selection. Each ingredient plays a fundamental role in the success of your masterpiece. Choose them carefully, it's the first step towards success!

• Puff Pastry: Choose a good quality puff pastry, preferably with butter. Its flakiness is the base of your pie. You can use round or rectangular, depending on the baking dish you have.
• Fresh Ricotta: This is the heart of the filling. Opt for cow's milk ricotta or, if you love stronger flavors, sheep's milk ricotta. Crucial: it must be very fresh and, above all, well drained. Place it in a fine-mesh sieve for at least 30 minutes (or even an hour) before using it, to eliminate excess water. This is the first secret for a creamy, non-watery filling!
• Spinach: Fresh or frozen, the important thing is that they are abundant and, again, perfectly squeezed after cooking. If using fresh, wash them well and wilt them in a pan with a drizzle of oil and a clove of garlic (which you will then remove). If frozen, thaw them and then squeeze them firmly between your hands or in a clean cloth.
• Eggs: They serve to bind the filling and give it the right consistency. Just a few are enough for a perfect result.
• Parmigiano Reggiano (or Grana Padano): Don't skimp on quality! Grated cheese adds savoriness and an irresistible aroma to the filling.
• Nutmeg: A pinch of freshly grated nutmeg makes all the difference, enhancing the flavor of spinach and ricotta with a warm and enveloping note.
• Salt and Black Pepper: To taste, to balance the flavors.

The 3 Mistakes Not to Make (and How to Avoid Them) for a Perfect Savory Pie

Cooking is also about learning from mistakes. I'll reveal the most common pitfalls, so you can avoid them and go straight to success!

1. Not Draining Ricotta and Spinach Well: This is the number one mistake that leads to a soggy base and a watery filling. Remember: ricotta should be drained in a sieve for at least half an hour, and spinach, once cooked, should be squeezed with all your might! Water is the enemy of crispiness.
2. Not Pricking the Puff Pastry Base: If you don't prick the puff pastry with the tines of a fork before baking, it will puff up like a balloon, creating air bubbles and preventing the filling from distributing evenly. Pricking ensures even cooking and a stable base.
3. Not Letting the Pie Cool: The temptation to taste it fresh out of the oven is very strong, I know! But if you cut it while it's still hot, the filling won't have set, it will be less compact and difficult to portion. Let it cool for at least 15-20 minutes before serving. It will be easier to cut and the flavors will have harmonized.

Grandma's Secret: The Extra Touch for a Crispy Base

My grandmother, with her culinary wisdom, taught me a very simple but foolproof trick to ensure that the savory pie base always remains crispy, even with a moist filling like ricotta and spinach. Before pouring the filling onto the puff pastry, she would sprinkle a light layer of breadcrumbs on the base. This "protective layer" absorbs excess moisture that the filling might release during cooking, preventing the pastry from becoming soggy. Try it, and you'll see the difference!

Let's Prepare the Ricotta and Spinach Savory Pie Together: The Step-by-Step Guide

Now that you know all the secrets, let's get cooking! Follow these steps and success will be guaranteed.

1. Prepare the Spinach: If using fresh spinach, wash it thoroughly and wilt it in a large pan with a drizzle of oil and a clove of garlic (which you will then remove) for a few minutes, until softened. If using frozen spinach, thaw it and then squeeze it very well to remove all the water. Once cooked and squeezed, roughly chop it with a knife.
2. Prepare the Ricotta: Place the ricotta in a fine-mesh sieve and let it drain for at least 30 minutes. The drier it is, the better!
3. Assemble the Filling: In a large bowl, combine the well-drained ricotta, chopped spinach, eggs, grated Parmigiano, a generous grating of nutmeg, salt, and freshly ground black pepper. Mix all ingredients with a spoon or spatula until you get a homogeneous and creamy mixture. Taste and adjust salt if necessary.
4. Prepare the Puff Pastry: Unroll the puff pastry (with its parchment paper) into a round baking dish about 24-26 cm in diameter. Press the edges firmly and then prick the bottom with the tines of a fork. This will prevent the pastry from puffing up too much.
5. Grandma's Trick: Sprinkle a light layer of breadcrumbs on the bottom of the puff pastry. This will create an anti-moisture barrier.
6. Fill and Bake: Pour the ricotta and spinach filling onto the puff pastry base, leveling it with the back of a spoon. Fold the edges of the pastry slightly inwards, creating a decorative border.
7. Perfect Baking: Bake the savory pie in a preheated static oven at 180°C (350°F) for about 30-35 minutes, or until the puff pastry is golden brown and the filling has set. If you see it browning too quickly, you can cover it with aluminum foil.
8. Let it Cool: Once baked, remove the pie from the oven and let it cool (or cool completely, if you prefer) before slicing and serving. This step is crucial for the stability of the filling.

Tips and Frequently Asked Questions about Ricotta and Spinach Savory Pie

Here are some of the most common questions you might have, with answers from your trusted chef friend!

• Can I use frozen spinach? Absolutely! They are practical and excellent. The important thing is to thaw them completely and, above all, squeeze them very firmly to remove all excess water before adding them to the filling.
• How do I prevent the pie base from becoming soggy? In addition to the breadcrumb trick (or a thin layer of egg white brushed on the base), make sure to drain both the ricotta and spinach very well. Another tip is to preheat the oven well and bake the pie at the indicated temperature, to allow the pastry to cook and brown evenly.
• Can I prepare the savory pie in advance? Of course! You can prepare the filling in advance and store it in the refrigerator for a day. Alternatively, you can bake the pie completely, let it cool, and then reheat it in the oven before serving. It's also excellent cold!
• Can I freeze the savory pie? Yes, you can freeze the cooked and cooled savory pie. Wrap it well in plastic wrap and then in aluminum foil. When you want to enjoy it, let it thaw in the refrigerator and then reheat it in the oven.
• Which type of ricotta is best? For a more delicate flavor and lighter consistency, use cow's milk ricotta. If you prefer a stronger, rustic taste, sheep's milk ricotta is perfect. The important thing, in both cases, is that it is fresh and well-drained.

Your Masterpiece is Ready: An Embrace of Authentic Flavors!

There you have it! Now you no longer just have a recipe, but all the secrets to bring to the table a ricotta and spinach savory pie that tastes of home, tradition, and love. A true treat for the palate, perfect as an appetizer, light main course, or for a picnic.

Don't be afraid to experiment. Cooking is an act of creativity and generosity. But start from this solid base and you'll see that applause won't be lacking. Your pie will be a guaranteed success, and everyone will ask you for the recipe!

Have you tried our recipe? We're curious to see your masterpiece! Leave a comment below, tell us how it went, or share a photo on Instagram by tagging @CercaRicette.it. If you loved this savory pie, you can't miss our recipe for Grandma's Baked Pasta or for a perfect side dish like our Crispy Mixed Salad.