Spinach and ricotta fluffy pie. Great recipe for Spinach and ricotta fluffy pie. Try an easy and quick recipe for spinach pie with ricotta cheese, red onions and two sunny side ups. This dish will be a perfect dinner or light lunch.

Let the spinach ricotta pie rest and cool for up to ten minutes, then slice into triangular serves and place on a wooden board; Spinach Ricotta Pie Italian Food Recipe Great recipe for Ricotta and spinach pie. Ricotta and spinach, a classic combination here in Italy! You can cook Spinach and ricotta fluffy pie using 9 ingredients and 11 steps. Here is how you cook that.

Ingredients of Spinach and ricotta fluffy pie

It's 1 pack of puff pastry (approx. 250g/.5lb or more).
It's 400 g of (approx. 1lb) fresh baby spinach.
You need 1 pack of ricotta cheese (.5lb).
It's 2 of eggs.
You need 2 of onions (white or red).
It's pinch of a nutmeg (approx. 1/8 of a teaspoon).
It's 3 spoons of olive oil.
You need pinch of salt.
It's pinch of black pepper.

Really tasty and it makes a nice change. If you can make it the night before and gently reheat it in the oven, even better! :) #italian #pie #vegetarian In a large bowl, blend together the ricotta cheese, beaten eggs, and shredded cheese until smooth. Fold-in the cooked spinach mixture and blend until well-incorporated. Pour ricotta-spinach mixture into casserole/pie dish and spread sour cream evenly over the top.

Spinach and ricotta fluffy pie step by step

Preheat the oven for 220°C (430F)..
Unwrap the pastry and roll it on a flat surface. If needed, roll it with a rolling pin to match the size of your baking pan. Place the baking paper in your baking pan and cover with the pastry. Pull the edges up a bit - these will form the sides of the pie. Make few holes in the pie with a fork so that the dough is able to breath..
Put the dough in the oven for approximately 15 minutes or until the pastry is goldenish. In case the dough makes bubbles, pierce it with the fork..
While the dough is in the oven, prepare the spinach filling. Thoroughly wash the spinach leaves and let the dry. Cut the onion in the small cubes and sautee it in the pan on a fair amount of olive oil..
Add spinach leaves, cover the pan and leave it for a while until it diminishes in volume..
Once done, turn off the heat..
Mix spinach and ricotta cheese in the bowl. Season with salt, pepper and a pinch of minced nutmeg..
Cut the onions into slices and use the as a base layer on your baked pastry..
Cover the onions with spinach and ricotta. Make two holes and fill them with eggs..
Put back in the oven for another 10 - 15 minutes. I used grill function for this as it cooks the eggs faster. Once the eggs are cooked (or less cooked, if you prefer them being a little bit liquid), take out of the oven and let the pie to cool down for a minute or two. (If you use a grill function, watch the pie thoroughly... I didn't and it burnt on the side a little bit. :-) ).
Serve and enjoy your wonderful meal. :-) I served the pie with a delicious pak choi salad - see my another recipe, which is easy peasy..

Sprinkle with a dash of smoked paprika. Mix ricotta and eggs in a bowl. Add spinach and sauted onion and garlic to ricotta and eggs. Spray pie dish with olive oil. Add spinach & ricotta mixture to pie dish.