Spinach and Ricotta Pie

thelifeofclare sliverbeet and feta pieI took these photos to enter a food blogging competition.  I was planning on winning.  I mean, you don’t enter and plan on loosing do you?

The prize was a 12 week paid position on their blog. I’d love this, because, as with a lot of bloggers, I’m hoping to earn an income from this blog.  I’m hoping to be able to earn a bit of money to supplement our income, help with the bills, you know.

thelifeofclare pampas pastryBut I got a cold and couldn’t find my witty words to write the were going to win over the judges.  My cold is gone now, and this recipe is delicious, so I’m very glad that I get to share it with you!

thelifeofclare pampas pie

Spinach and Ricotta Pie
Author: Clare Reilly
Prep time:
Cook time:
Total time:
Serves: 4
  • splash of olive oil
  • 1/2 onion diced
  • 400 gm silverbeet/spinach/swiss chard etc finely chopped
  • 200 gm feta – crumbled
  • 375 gm ricotta
  • 2 eggs
  • 3 sheets puff pastry (I ended up only using 2 1/2)
  • Salt and pepper
  1. Pre-heat oven to 180*C
  2. Fry onion until soft, add silverbeet and fry until wilted.
  3. Remove from heat, stir through cheeses, egg and season.
  4. Line a 9″ spring form dish with puff pastry, leaving bits hanging up and over the edge.
  5. Pour spinach and cheese filling in and roughly place hang over pastry over the filling. Place into the oven and bake until browned, 30-45 mins.
  6. Allow to cool slightly before cutting.
This can be made in muffin sized tins, adjust the cooking time accordingly.

thelifeofclare spinach and ricotta pie

12 thoughts on “Spinach and Ricotta Pie

  1. This looks yummy – spinach and ricotta is one of my fave combos!! Pity you didnt get to enter the competition, I am trying to figure ways to monetise my blog but it is harder then it sounds.

  2. I’ve had a cold too. I hope you’re better now. That’s a shame about the competition. I do love the look of your pie and would like to make this in the coming week xx

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