Vegan Spinach Pie with Ricotta
This spinach pie is quick to make, super delicious and can be served as both lunch or dinner.
Servings: 6
Calories: 724kcal
Ingredients
Pie
- 80 g vegan butter or olive oil ((3½ oz))
- 2 onions thinly sliced
- 2 cloves of garlic chopped
- 800 g spinach leaves ((28 oz))
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 100 ml vegan cream ((⅖ cup))
- 100 g breadcrumbs ((3½ oz))
- 350 g vegan ricotta ((12½ oz))
- 2 vegan puff pastry sheets rolled out and round 33cm (13'')
Topping
- 1 tablespoon vegan cream
- 2 teaspoon fresh thyme
- 1 teaspoon salt flakes optional
Instructions
- Preheat oven to 190 °C (370 °F).
- Heat 50 g (1¾ oz) butter in a large pan. Add onion and garlic and sauté until caramelized (5-10 minutes). Then stir in spinach, season with salt, pepper and nutmeg and cook until the spinach is wilted. Turn off the heat and set aside.
- Heat the remaining butter in another pan. Add the breadcrumbs and sauté until golden brown. Season with a pinch of salt if necessary. Set aside.
- Cover the bottom and sides of a pie form (Ø 21 cm, 8'') with baking paper. Roll out a sheet of puff pastry and place it in the form so that it covers the bottom and sides of it.
- Add in the breadcrumbs and make an even layer. Top it with the spinach and finally with a layer of ricotta. Cover the ricotta layer with the second sheet of puff pastry, cut off the excess dough and press the edges together.
- Brush the pie with cream and top with salt flakes and fresh thyme. Bake for 35 minutes at 190 °C (370 °F).
Video
Nutrition
Calories: 724kcal | Carbohydrates: 52g | Protein: 19g | Fat: 50g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Sodium: 924mg | Potassium: 678mg | Fiber: 6g | Sugar: 5g | Vitamin A: 16847IU | Vitamin C: 11mg | Calcium: 354mg | Iron: 5mg