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
Ingredients
Pie
- 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'')
Topping
- 1 tbsp vegan cream
- 2 tsp fresh thyme
- 1 tsp salt flakes optional
Instructions
- 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).