Easy spinach and ricotta pies
Delight in these easy spinach and ricotta pies, featuring a savory mix of spinach, feta, and ricotta cheeses, enhanced with scallions, dill, olives, and cherry tomatoes, all nestled in flaky puff pastry. Perfect for a quick and delicious meal!
Cook time 15 min
Prep time 15 min
Ingredients:
2 packages frozen spinach1 cup feta cheese
1 cup ricotta cheese
1/4 cup scallions
1 tbsp dill
2 eggs
2 sheets puff pastry
1/2 cup olives
1 cup cherry tomatoes
If you're looking for a delicious and convenient meal, these Easy Spinach and Ricotta Pies are the perfect choice. With a harmonious mix of spinach, cheeses, and seasonings, encased in flaky puff pastry, these pies are sure to be a hit. Whether you're serving them as a main dish or a savory snack, this recipe offers a delightful blend of flavors that are both satisfying and nutritious.
Instructions:
- Preheat your oven to 375°F (190°C).
- Thaw the frozen spinach and squeeze out any excess water using a clean kitchen towel or cheesecloth. It’s important to remove as much water as possible to avoid a soggy pie.
- In a large mixing bowl, combine the spinach, feta cheese, ricotta cheese, chopped scallions, and dill.
- Crack the eggs into the mixture and stir until everything is well combined.
- Add the chopped olives and gently fold in the halved cherry tomatoes.
- On a lightly floured surface, roll out each sheet of puff pastry. If they're not already rolled out, aim for a thickness of about 1/8 inch (3mm).
- Cut each sheet into smaller squares or rectangles, depending on the size of the pies you want to make. You can make smaller hand-pies or larger portions, as desired.
- Place a generous spoonful of the spinach and ricotta filling onto one side of each puff pastry piece.
- Carefully fold the pastry over the filling, forming a pocket or rectangular pie. Press the edges together with a fork to seal, ensuring there are no gaps for the filling to escape.
- Cut a few small slits on the top of each pie to allow steam to escape during baking.
- Arrange the pies on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and crispy.
- Allow the pies to cool for a few minutes before serving. These pies can be enjoyed warm or at room temperature.
Tips:
- Ensure the spinach is thoroughly drained and excess moisture is squeezed out before mixing with other ingredients to avoid soggy pies.
- Defrost the puff pastry sheets in the refrigerator for a few hours or overnight for easy handling.
- Pre-bake the puff pastry for a few minutes before adding the filling to ensure a crispy crust.
- Be creative with add-ins; consider incorporating other herbs, garlic, or nuts for an extra burst of flavor.
- Brush the tops of the pies with a beaten egg to achieve a golden, glossy finish.
- Serve with a side salad or a dipping sauce like tzatziki for a complete meal.
These Easy Spinach and Ricotta Pies are versatile, scrumptious, and sure to be a crowd-pleaser. Perfect for any occasion, from family dinners to entertaining guests, these pies offer a savory treat that combines effortless preparation with delicious outcomes. Enjoy them warm, straight out of the oven, or at room temperature for a convenient, portable meal!
Nutrition per serving
4 ServingsCalories 1050kcal
Protein 33g
Carbohydrates 70g
Fiber 8g
Sugar 3.42g
Fat 70g
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