Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, spinach and ricotta fluffy pie. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

This flaky spinach, ricotta and feta pie is similar to the Greek dish, Spanakopita. The filling is creamy, flavorful- with a combination of nutmeg, ricotta. Ready in under an hour you can make it ahead and cook it when you need it.

Spinach and ricotta fluffy pie is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Spinach and ricotta fluffy pie is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have spinach and ricotta fluffy pie using 9 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Spinach and ricotta fluffy pie:

1. Prepare 1 pack puff pastry (approx. 250g/.5lb or more)
2. Take 400 g (approx. 1lb) fresh baby spinach
3. Prepare 1 pack ricotta cheese (.5lb)
4. Make ready 2 eggs
5. Make ready 2 onions (white or red)
6. Prepare pinch a nutmeg (approx. 1/8 of a teaspoon)
7. Get 3 spoons olive oil
8. Prepare pinch salt
9. Make ready pinch black pepper

Transfer greens into a mixing bowl. Add the eggs, ricotta and parsley and mix well until combined. Line the base of a pie dish with pastry - any leftovers can be used to decorate the top of your pie or left out if you wish. Add the spinach and cover for a few minutes until the spinach wilts.

Instructions to make Spinach and ricotta fluffy pie:

1. Preheat the oven for 220°C (430F).
2. Unwrap the pastry and roll it on a flat surface. If needed, roll it with a rolling pin to match the size of your baking pan. Place the baking paper in your baking pan and cover with the pastry. Pull the edges up a bit - these will form the sides of the pie. Make few holes in the pie with a fork so that the dough is able to breath.
3. Put the dough in the oven for approximately 15 minutes or until the pastry is goldenish. In case the dough makes bubbles, pierce it with the fork.
4. While the dough is in the oven, prepare the spinach filling. Thoroughly wash the spinach leaves and let the dry. Cut the onion in the small cubes and sautee it in the pan on a fair amount of olive oil.
5. Add spinach leaves, cover the pan and leave it for a while until it diminishes in volume.
6. Once done, turn off the heat.
7. Mix spinach and ricotta cheese in the bowl. Season with salt, pepper and a pinch of minced nutmeg.
8. Cut the onions into slices and use the as a base layer on your baked pastry.
9. Cover the onions with spinach and ricotta. Make two holes and fill them with eggs.
10. Put back in the oven for another 10 - 15 minutes. I used grill function for this as it cooks the eggs faster. Once the eggs are cooked (or less cooked, if you prefer them being a little bit liquid), take out of the oven and let the pie to cool down for a minute or two. (If you use a grill function, watch the pie thoroughly… I didn't and it burnt on the side a little bit. :-) )
11. Serve and enjoy your wonderful meal. :-) I served the pie with a delicious pak choi salad - see my another recipe, which is easy peasy.

Remove the lid, stir and drain any excess liquid. Set aside to cool in a large bowl. Add chopped baby spinach and a generous handful of grated pecorino cheese. A frozen pie shell can be a great thing to have around, especially if there's little time to get dinner and you want something done quickly and done well. Combine ricotta, mozzarella and Parmesan cheese in large bowl.

So that’s going to wrap it up with this exceptional food spinach and ricotta fluffy pie recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!