Spinach and ricotta pie with wholesome pastry

Spinach and Ricotta Pie

I used to make this spinach and ricotta pie a lot, even from those murky times past, before the children were born. Then, for whatever reason, I forgot about it….it kind of slipped off the radar. I’m actually not even sure what made me remember it, but boom! I did and I’ve now made it a few times to huge acclaim at my family table. What’s not to love? It’s wholesome and healthy for your temple, pretty and very accommodating and it’s delicious both hot and cold.

Pre heat the oven to 180ºC (350ºF)

Spinach and Ricotta Pie – Serves 4 or 5

Spinach and ricotta pie filling

260g (9 or 10 oz) fresh spinach finely chopped (I use the food processor)

2 tbsp butter for sautéing

1 medium onion coarsely chopped

3 eggs

50g (2 oz) grated cheddar

500g (18 oz) ricotta (or use 50% ricotta, 50% cottage cheese)

Wholesome pastry

150g (6 oz) wholewheat flour

75g (3 oz) butter

3 tbsp plain greek full fat yogurt

1 tsp salt

This pastry is so easy, no nonsense, and so much better for our temples than it’s showy, crispy, full of fat predecessor, that I decided to do a separate recipe just about it. Please check “Making wholesome healthy pastry” for more details. I did this because I know a lot of you shy away from making your own pastry because you think it requires tender careful handling. This doesn’t.

Place all the recipe ingredients for the pastry in the food processor and blitz as little as you possibly can until you have large bread crumb-like crumbles in the bowl. Scoop it out and shape into a ball with the least amount of fuss you can. Place on a floured surface and using a rolling pin, gently roll to fit the pie dish. Set to one side while you make the filling.

Sauté the chopped spinach and onion for a few minutes until the onions are translucent, then scoop into the food processor along with all the other filling ingredients. Blitz until you have a uniform, beautiful, green mush like in the photo below.

Spread evenly into your waiting pie crust and bake for approximately 45 minutes in your pre-heated oven. You don’t want to dry it out, but when you touch the surface it should be firm-ish.