In 10 minutes, and with a few simple ingredients, you’re on your way to having a most delicious lunch or dinner. I’ve made this spinach and ricotta pie recipe so many times I’ve lost count. It’s a favourite in our house, especially when I’m eager to inject a few additional vegetables into the meal plan.
You can do it as simple as my recipe below, or jazz it up by adding bacon or salmon. I use a puff pastry base and a filo pastry top. You can make it ahead and cook it when you need it, serving it as a tasty lunch or light dinner.
If you want to freeze and serve later, allow pie to cool completely. Then, wrap in 2 layers of plastic wrap and 2 layers of aluminium foil. Place into a freezer back, label, date and freeze for up to 3 months. Thaw before serving.