This spinach pie has a very scenographic presence and looks complicated to make but I assure you it is not. Especially if you use store bought puff pastry. Sometimes you are allowed to cut corners. 😛
prep time 15 min   cook time 45-55 min
ingredients
- 2 round sheets of puff pastry
- 400g baby spinach
- 1 Tbsp extra virgin olive oil
- 300g ricotta cheese
- 50g grated cheese
- salt and pepper
- sesame seeds
- 1 yolk + 2 Tbsp milk
1. Preheat the oven to 190C.
2. ​Begin by preparing the spinach filling. Heat olive oil in a large pan and cook the spinach for a few minutes until it is wilted. Add salt and pepper.
3. In a large bowl, combine the spinach, ricotta and grated cheese. Mix well until all of the ingredients are well incorporated.Taste and check for seasoning. Add more salt and pepper if needed.
4. Place one puff pastry sheet in the middle of a large baking pan lined with parchment paper.
5. ​Place 2 scoops of the spinach filling in the center of the circle.
6. Create a ring with the remaining spinach filling leaving about 3cm border all around the puff pastry. Do not allow the ring to connect with the filling in the center.
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7. Place the other puff pastry circle on top and seal the edges by pressing down with the tines of a fork.
10. ​Place a small bowl over the center filling and press down to create an indentation.
11. Cut 4 slits around the pastry leaving the centre circle intact. Cut more slits for a total of 16 petals. Brush the pie with the egg mixture. Pierce with the tines of a fork at the centre and on the petals to allow the steam to release during baking.
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11. Twist each petal (the slices) so that the filling side faces up. Take care to not separate the slices from the center. They look a little wonky but they’ll adjust in the oven 🙂
12. ​Sprinkle sesame seeds over center and bake 45-50 minutes or until the pastry is puffy and golden all around.
BUON APPETITO!