There have been rather a lot of baking recipes on Recipes 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.
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 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
Ingredients
- 1 tablespoon 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 teaspoon freshly grated nutmeg
- 2 tablespoon toasted pine nuts
- 375 g ready rolled puff pastry
- beaten egg to glaze
Instructions
- Preheat the oven to 190℃ (170℃ Fan) /375°F/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.
Notes
Nutrition
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.
Natalie Krummenacher
Rapeseed oil ??? Is there such an oil ???? Do you mean Grapeseed oil ???
Jacqueline Bellefontaine
Yes there is such an oil as rapeseed, it is often marketed as vegetable oil . Rapeseed is the third-largest source of vegetable oil and second-largest source of protein meal in the world. In the US it is known as Canola The best cold-pressed oil can be used in salad dressings, or heated to fry or bake.
Rosemary Farrell
Rapeseed oi is canola oil.
Canola use to be called rapeseed!
So use canola oil.
Jacqueline Bellefontaine
You are correct rapeseed oil is the same as Canola oil but in the UK raspessed oil is sold either as vegetable oil or as cold pressed rapeseed oil. We do not have Canola oil. The majority of my readers are UK based and would not know what to use if I specified Canola oil.
Lisa Ray
I really want to do more baking and this looks like something I'd really love to try!
Jacqueline Bellefonatine
I love baking and this is quite simple to make as it uses puff pastry, If you do give it a try do let me know how you got on.
jenny paulin
this looks scrumptious!!! feta and spinach filling is always delicious and inside that puff pastry mmmmm what a great pie! yeah I am feeling peckish now x
Jacqueline Bellefonatine
Thank you Jenny. Its a classic and great flavour combination.
Eb Gargano / easypeasyfoodie.com
Oh I absolutely LOVE the combination of spinach and ricotta and what a clever idea to use puff pastry rather than filo - must make it even easier to make! Thanks for linking up with #CookBlogShare 🙂 Eb x
Jacqueline Bellefonatine
Pleasure Eb I like linking up #CookBlogShare.
It is indeed easier than using filo unless of course you make your own puff pastry Which I seldom do.
Corina
IT looks really tasty! I also love those flavours and have made spanakopita a few times but I do find it a bit of a faff having to brush all the layers of filo. This is a little bit easier and looks just as delicious!
Jacqueline Bellefonatine
Thanks Corina
Your right it is just as dleicious
Angela / Only Crumbs Remain
Ooh this is just my sort of thisng Jacqueline!!! Fabulous flavours, i love that you've included feta in the mixture. I must say the ways you've crimped/sealed the pie is so pretty too, simple but pretty 🙂
Angela x
Jacqueline Bellefonatine
Thanks you Angela. I learnt to do it that way at school and have done it ever since.