Ricotta and spinach pie


  • 1 kg of spinach
  • 500 g of puff pastry
  • 400 g of Ricotta del Boscaiolo
  • 100 g of Parmesan cheese
  • 2 eggs
  • Marjoram
  • Freshly ground black pepper
  • Fine salt


  • 1

    Rinse the spinach thoroughly in cool running water. Heat it for 10 minutes in a pan over a low heat without adding water. Add a pinch of salt half way through.

  • 2

    When cooked, place the spinach is a strainer and try to eliminate the excess water.
    Finely chop with a half-moon.

  • 3

    Mix the spinach with the ricotta, grated Parmesan, the beaten eggs, a pinch of salt, one of marjoram and a twist of pepper.

  • 4

    Line a 25-28 cm round baking sheet with ovenproof paper, then lay the puff pastry over it, pricking it with a fork. Evenly spread the spinach mixture over the pastry and level it with a spatula. Bake in a preheated oven at 200°C for 25-30 minutes.  Serve warm.

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