Savory Spinach Pie

The savory spinach pie is a classic versatile dish, great as a starter, a main course, or for a buffet. Here is the recipe:

Ingredients

• 1 roll of brisée dough or puff pastry (about 230-250g)
• 500g of fresh or frozen spinach
• 200g of ricotta cheese
• 100g of grated cheese (Parmesan or Pecorino)
• 2 eggs
• Salt and pepper to taste
• Nutmeg to taste
• 1 clove of garlic (optional)
• 1 tablespoon of extra virgin olive oil (if using fresh spinach)

Preparation

1. If you’re using fresh spinach, wash them thoroughly and cook them in a pan with a tablespoon of oil and a clove of garlic for a few minutes, until they have wilted. If using frozen spinach, cook them according to the instructions on the package, then squeeze them well to remove excess water.

2. In a bowl, mix the ricotta with the grated cheese, add the eggs, salt, pepper, and a grating of nutmeg. Blend everything together until you get a homogeneous mixture.

3. Add the spinach to the ricotta mixture and mix well.

4. Roll out the brisée dough or puff pastry into a previously greased or parchment-lined baking dish. Prick the bottom with a fork.

5. Pour the spinach and ricotta filling over the pastry base, level the surface with the back of a spoon.

6. Bake in a preheated oven at 180 °C for about 35-40 minutes or until the surface is golden brown and the pastry is cooked.

7. Let it cool slightly before serving.

Curiosity

The savory pie, or quiche in the French version, is an extremely versatile dish that lends itself to numerous variations. In Italy, it is common to enrich it with typical ingredients like cooked ham, bacon or salami, but also different vegetables like artichokes or zucchini. Moreover, the cheese and egg combination in the filling creates a creamy base that pairs beautifully with the crispness of the brisée or puff pastry.

If you wish, you can pair this savory pie with a light Italian white wine such as a Pinot Grigio or a Verdicchio, which with their acidity balance the richness of the dish.