There have been rather a lot of baking recipes onRecipes Made Easy recently, so I did hesitate adding yet more in addition to my Bake Off Bakes. But, as autumn starts to settle in and slowly changes to winter, I think it is only natural we want to do more baking. Personally I’m not quite ready for rich stews yet but, on a chilly night, a pie can really hit the spot. I do hope you feel the same. Two of my favourite pies coming up, starting today with this delicious Spinach, Ricotta and Feta Pie and followed by a fabulous Steak Mushroom and Ale Pie later this week.
This pie is similar to the Greek pie Spanakopita which I have made many times. Unlike this recipe, however, Spanakopita uses filo pastry. The idea for this recipe came to me some time ago when I had some spinach to use, but did not have the filo pastry required to make it the way I usually do. My local shops stock puff pastry, but not filo, and I didn’t want to go all the way to the big supermarket. So I decided to use puff pastry and a loaf tin which worked well. Mr B prefers it to when I make it with filo so I have made a it a few times now. This Spinach, Ricotta and Feta pie is delicious served hot or cold. In summer I often serve it cold with salad, and on colder days with new potatoes and vegetables.
Step by step Spinach, Ricotta and Feta Pie
Spinach Ricotta and Feta Pie
- 1 tbsp rapeseed oil
- 1 small onion or 2 shallots chopped
- 250 g spinach washed and shaken dry
- 200 g ricotta
- 200 g feta crumbled into small pieces
- 1 free range egg
- salt and freshly ground black pepper
- ¼ tsp freshly grated nutmeg
- 2 tbsp toasted pine nuts
- 375 g ready rolled puff pastry
- beaten egg to glaze
Preheat the oven to 190℃ /170℃ Fan/gas mark 5. Heat the oil in a frying pan and add the onion or shallots. Cook gently for a few minutes until softened.
Add the spinach to the pan, cover and cook for 3-4 minutes until it has just wilted. Remove from the heat.
Place the ricotta, feta and egg in a mixing bowl and whisk with a fork to combine. Season well with salt, pepper and nutmeg. Add the spinach to the pan and stir well to combine.
Cut a lid for the pie from one end of the pastry, then use the remaining pastry to line the base and sides of a 450g loaf tin, leaving a little pastry hanging over the top of the tin.
Spoon in the spinach mixture. Brush the edge of the pastry with a little beaten egg and place the lid on top.
Press the edges together to seal, then trim away any excess pastry. Knock up the edges with a blunt knife and pinch together.
Brush the top of the pie with beaten egg then pierce a couple of holes in the lid to allow the steam to escape.
Bake for 40 minutes until the pastry is crisp and golden. Allow to cool in the tin for a few minutes before carefully turning out to serve.
Recipe NotesFreeze:Not suitable for freezing
Hints, Tips and Variations
- I used ready rolled pastry because it was just about the right amount with little waste. If you use a block of pastry roll it out to about the thickness of a £1 coin.
- For a neat finish, cut the pastry for the lid first, using the loaf tin as a guide. Set aside, then use the remaining pastry to line the bottom and sides of the pan, patching together as necessary.
- I like to use a mixture of Ricotta and Feta cheese as I like the salty tang that the feta adds, but you could use just ricotta.
- Wash the spinach well and shake dry before adding to the pan. If the spinach produces a lot of moisture during cooking drain some of this off.
- Once the pie is covered, trim away any excess pastry and crimp the edges of the pastry by knocking the blade of a knife along the join. Then pinch into a scalloped edge.
- Make a couple of slits in the top of the pie to allow the steam to escape.
I’m linking up with cook blog share hosted this week by Eb at Easy Peasy Foodie