RECIPE: Spinach & Ricotta Easter Pie

• Features, Food & Drink, Recipes
• 13th March 2025
• Cumbria Guide

Spinach & Ricotta Easter Pie

Celebrate Easter with this savory Spinach and Ricotta Pie, featuring a creamy filling and golden puff pastry crust.

Prep: 30 mins  Cooking: 40 mins    Serves: 6 – 8

Ingredients:

• 2 large bags of spinach (1000g)
• 500g ricotta
• 1 Opies Cocktail Onions, drained
• 2 sheets puff pastry
• 5 eggs, 1 beaten

Method:

1. Rinse the spinach in cold water and place in a pan on a low heat. Put the lid on and allow it to wilt.
2. Allow to cool and then place into a blender with the Opies Cocktail Onions.
3. Place the ricotta cheese into a bowl and stir in the spinach. Generously season with salt and pepper.
4. Line a cake tin using one of the sheet of pastry.
5. Pour the spinach mixture into the pastry and refrigerate for 30 minutes.
6. Make four wells in the mix at North, East, South and West. Crack an egg into each well.
7. Top the pie using the second pastry sheet and cutting to size, seal the lid using the beaten egg.
8. Use a sharp knife to score a cross over the eggs so you know where they are. Brush with more beaten egg and place back in the fridge for another 30 minutes.
9. Preheat the oven to 180c, poke a hole in the centre of the pie and then bake for 1 hour, until golden brown.

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