Spinach and ricotta fluffy pie. This spinach and ricotta pie from Liguria, Italy (torta pasqualina) is made with phyllo dough and eggs and is a traditional Easter recipe. Reviews for: Photos of Italian Spinach and Ricotta Pie. Ready in under an hour you can make it ahead and cook it when you need it.

It's great for brunch or an easy supper; just pair it with a nice salad and you're good to go. Filo pastry encases a filling of spinach, eggs and ricotta in this traditional Italian recipe. This savoury pie would make an excellent brunch dish, or light supper with a green salad on the side. You can cook Spinach and ricotta fluffy pie using 9 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Spinach and ricotta fluffy pie

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

The touch of sesame seeds give the appearance of a pro. Spinach and ricotta pie is a classic pizza pie, a whole meal pizza pie enclosing a filling of garlic, spinach, ricotta cheese, cheese and Did you know that the Italian word pizza actually means a pie? A frozen pie shell can be a great thing to have around, especially if there's little time to get dinner and you want something done quickly and done well. Combine ricotta, mozzarella and Parmesan cheese in large bowl.

Spinach and ricotta fluffy pie step by step

1. Preheat the oven for 220°C (430F)..
2. 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..
3. 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..
4. 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..
5. Add spinach leaves, cover the pan and leave it for a while until it diminishes in volume..
6. Once done, turn off the heat..
7. Mix spinach and ricotta cheese in the bowl. Season with salt, pepper and a pinch of minced nutmeg..
8. Cut the onions into slices and use the as a base layer on your baked pastry..
9. Cover the onions with spinach and ricotta. Make two holes and fill them with eggs..
10. 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. :-) ).
11. Serve and enjoy your wonderful meal. :-) I served the pie with a delicious pak choi salad - see my another recipe, which is easy peasy..

Spoon spinach mixture into pie crust. Transfer greens into a mixing bowl. Add the eggs, ricotta and parsley and mix well until combined. Line the base of a pie dish with pastry - any leftovers can be used to decorate the top of your pie or left out if you wish. Spinach Ricotta Pie makes a yummy light dinner or amazing appetizer.