Spinach and ricotta pie

Aug 23, 2021
A slice of Calista's spinach and ricotta pie. Source: C Bruschi

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.

Serves 6


  • 50g butter
  • 1 tsp olive oil
  • 1 onion , finely chopped
  • 500g spinach, chopped (frozen is fine)
  • 1/4 tsp ground nutmeg
  • 500g ricotta
  • 85g parmesan (or vegetarian alternative), finely grated
  • 2 eggs
  • 1 sheet all-butter puff pastry
  • 4-6 sheets filo pastry


  1. Heat oven to 180C/160C fan-forced. Melt half the butter with the oil in a sauté pan. Add a pinch of salt and onion and cook for 10 minutes until softened. Remove to a bowl.
  2. Add a few handfuls of spinach to the pan and cook until it has wilted down. Remove from the heat and drain in a colander. Repeat until all the spinach is cooked. Press with the back of a spoon to remove any excess liquid. Add to the bowl with onion.
  3. In a separate bowl add ricotta, Parmesan and nutmeg and mix well.
  4. Combine spinach mix with ricotta cheese mix. Add eggs and stir everything until well combined.
  5. Spray a round 20cm ovenproof dish with olive oil spray to grease. Place puff pastry sheet on the base of the dish then place in the oven for 5-10 minutes. The pastry should ‘puff’ but not cook completely. Remove from oven and allow to cool.
  6. Spread spinach mixture over the puff pastry in the dish. Place filo sheets on a clean work surface. Cover with a dry tea towel, then a damp tea towel (to prevent it drying out). Spray one filo sheet with olive oil spray. Place filo, oil-side up, over the top of the dish, gently tucking into the side of the dish. Repeat with the remaining filo, turning each filo sheet slightly to cover the base and spraying with olive oil spray between layers.
  7. Bake in oven for 40-45 minutes or until the pastry is golden and the filling is set.

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