Savory Rustic Pie

The savory rustic pie is a versatile and tasty dish, perfect for appetizers, picnics, and outdoor lunches. Here is a classic version that you can customize according to your tastes.

Ingredients

• 1 roll of puff pastry or shortcrust pastry (about 230 g)
• 300 g of fresh or frozen spinach
• 200 g of ricotta cheese
• 100 g of grated cheese (Parmesan, Pecorino, or a mix of both)
• 3 eggs
• Salt and pepper to taste
• Nutmeg as desired
• 150 g of diced cooked ham (optional)
• 1 small onion (optional)

Preparation

1. Preheat the oven to 180 °C.
2. If you are using fresh spinach, wash and blanch it for a few minutes in boiling water. If frozen, follow the instructions on the package for defrosting and cooking. Once ready, squeeze it well to remove excess water.
3. In a large bowl, mix the ricotta with the eggs, add the grated cheese, nutmeg, salt, and pepper until you have a homogeneous mixture.
4. Add the spinach to the ricotta and egg mixture and mix well.
5. If you decide to add the ham and onion, lightly sauté the chopped onion in a pan with a little oil, then add the ham and let it flavor. Let it cool and then incorporate it into the mixture.
6. Roll out the puff pastry or shortcrust pastry in a baking tin, previously greased or lined with baking paper, letting the pastry hang slightly over the sides.
7. Pour the ricotta and spinach filling onto the pastry base.
8. Fold the edges of the pastry inward, over the filling, to partially close the savory rustic pie.
9. Bake for about 30-40 minutes or until the surface is golden and crispy.
10. Let the savory rustic pie rest for a few minutes before serving.

Curiosity

The rustic pie is a dish that allows numerous variations: you can add other types of vegetables such as zucchini, peppers, or artichokes, or vary the type of cheese, including mozzarella, gorgonzola, or other cheeses of your choice. It’s an excellent dish for using up leftover vegetables or cheeses you have in the fridge.