Free-form spinach and ricotta pie

Perfect for a picnic or casual lunch, these freeform spinach and ricotta pies are easy to make and delicious either hot or cold.

  • 35 mins cooking
  • Serves 4
  • Print


Free-form spinach and ricotta pie
  • 200 gram baby spinach leaves
  • 2 tablespoon olive oil
  • 1 medium brown onion, coarsely chopped
  • 1 clove garlic, crushed
  • 2 teaspoon finely grated lemon rind
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 2 tablespoon coarsely chopped fresh mint
  • 1 1/2 cup (300 grams) ricotta cheese
  • 2 sheets ready-rolled puff pastry


Free-form spinach and ricotta pie
  • 1
    Preheat oven to 240°C/220°C fan-forced. Oil two oven trays.
  • 2
    Boil, steam or microwave spinach until just wilted; drain on absorbent paper. Squeeze out excess liquid.
  • 3
    In small frying pan, heat oil. Add onion and garlic; cook, stirring, until onion softens.
  • 4
    In a large bowl, combine spinach, onion mixture, rind, herbs and cheese; mix well.
  • 5
    Place 1 sheet of pastry on each tray; divide spinach mixture between sheets, leaving a 3cm border. Using a metal spatula, fold pastry border roughly over edge of filling.
  • 6
    Bake about 20 minutes or until browned.


For best results, use a pizza tray with holes in the base ­this will make it possible to cook the pastry evenly.

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