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5 from 36 votes

Vegan Spinach Pie with Ricotta

This spinach pie is quick to make, super delicious and can be served as both lunch or dinner.
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian
Keyword: ricotta, spinach pie, Torta Pasqualina
Servings: 6
Author: Carlo Cao



  • 100 g vegan butter ((3½ oz))
  • 2 onions thinly sliced
  • 2 cloves of garlic chopped
  • 800 g frozen spinach defrosted and squeezed well ((28 oz))
  • 1 tsp salt
  • 1 tsp nutmeg
  • 100 ml vegan cream ((⅖ cup))
  • 100 g breadcrumbs ((3½ oz))
  • 350 g vegan ricotta made from soy or almonds ((12½ oz))
  • 2 vegan puff pastry sheets rolled out and round 33cm (13'')


  • 1 tbsp vegan cream
  • 2 tsp fresh thyme
  • 1 tsp salt flakes optional


  • Preheat oven to 190 °C (370 °F).
  • Heat 50 g (1¾ oz) butter in a frying pan. Add onion and garlic and sauté until caramelized (5-10 minutes).
  • Add spinach, salt, nutmeg and cream, mix well and set aside.
  • Heat the remaining butter in a frying pan. Add breadcrumbs and sauté until golden brown. Set aside.
  • Cover the bottom and sides of a cake pan (Ø 21 cm, 8'') with baking paper.
  • Roll out a sheet of puff pastry and place it in the pan so that it covers the bottom and sides of the pan.
  • Cover the bottom with the breadcrumbs-mixture, top with the spinach and finish with a layer of ricotta.
  • Top the cake with the second sheet of puff pastry, cut off the excess dough and press the edges together and roll towards the inside of the pie.
  • Brush the pie with cream and top with salt flakes and fresh thyme.
  • Bake for 35 minutes at 190 °C (370 °F).