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Spinach and ricotta savory pie encased in golden pastry is Italian home cooking perfection. A vegetarian high protein mediterranean dish that's healthy, fresh, and beloved by the whole family.
Preheat your oven to 375°F (190°C). Line a 9-inch pie dish with the puff pastry sheet, trimming any overhang, and prick the bottom with a fork for even baking.
Heat olive oil in a large skillet over medium heat. Add the spinach and cook, tossing, until wilted and excess moisture evaporates, about 4–5 minutes.
Transfer the cooked spinach to a colander. Press or squeeze out as much liquid as possible, then chop the spinach coarsely for optimal texture.
In a large mixing bowl, combine ricotta, parmesan, eggs, nutmeg, salt, and black pepper. Stir until smooth, then fold in the chopped spinach until evenly distributed.
Pour the filling into the pastry-lined dish and smooth the surface. Bake on the lower oven rack for 40–45 minutes, until the top is golden and just set. Let it cool 10–15 minutes before slicing to help the filling firm up.
