Ricotta and Spinach Easter Pie

Ricotta and Spinach Easter Pie

Prep time: 30 mins

Cooking time: 40 mins

Serves: 6 - 8

Easter Eggs Food Savoury
Sign in to add to favourites


Rinse the spinach in cold water and place in a pan on a low heat. Put the lid on and allow it to wilt.
Allow to cool and then place into a blender with the Opies Cocktail Onions. Place the ricotta cheese into a bowl and sitr in the spinach. Generously season with salt and pepper.
Line a cake tin using one of the sheet of pastry. Pour the spinach mixture into the pastry and refrigerate for 30 minutes.
Make four wells in the mix at North, East, South and West. Crack an egg into each well. Top the pie using the second pastry sheet and cutting to size, seal the lid using the beaten egg. 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.
Preheat the oven to 180c, poke a hole in the centre of the pie and then bake for 1 hour, until golden brown.


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

Easter Eggs Food Savoury