This pie is a fantastic option for breakfast, brunch, a light lunch or even to give as a gift to your guests! The puff pastry provides a crispy base and topping, and the spinach and cheese filling is incredibly creamy and delicious. Plus, it’s super easy to make!
Ingredients:
1 package (approx. 300-375g) frozen puff pastry, thawed according to package instructions
500g fresh spinach (or 250g frozen, thawed and squeezed dry)
250g ricotta (preferably creamier, but regular can be used too)
100g crumbled feta cheese (or a mix of grated parmesan, cheddar or mozzarella)
2 large eggs
1/2 medium onion, finely chopped
2 cloves garlic, crushed or minced
2 tbsp olive oil
Salt and freshly ground black pepper to taste
A pinch of nutmeg (freshly grated is best!)
1 egg yolk + 1 tbsp milk (for brushing the pastry)
Utensils needed:
Round cake tin (approx. 24-26cm diameter), tart tin or sponge cake tin
Frying pan large
Bowl
Preparation:
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