If you need an easy appetizer that looks impressive but doesn’t take hours in the kitchen, this Spinach and Ricotta Puff Pastry Pie is one recipe worth keeping on repeat.
Made with flaky puff pastry, creamy Ricotta cheese, tender spinach, and simple seasonings, it’s the kind of savory bake that works for almost any occasion.
I first made a version of this years ago and it has been in regular rotation ever since.
It works for lunch, dinner, brunch, picnics, and everything in between. It travels well, reheats beautifully, and impresses every single person you serve it to — despite being one of the most straightforward things you can make with a sheet of puff pastry.
If you have never worked with puff pastry before, this is the perfect recipe to start with. It’s easy to make ahead, travels well, and tastes just as delicious warm or at room temperature—making it a reliable crowd-pleasing appetizer for busy hosts.
Why This Combination Is So Good
Spinach and ricotta is a pairing that has been around for centuries — and for very good reason.
Ricotta is mild, creamy, and slightly sweet. Spinach is earthy and savoury.
Together they balance each other out perfectly. Add garlic, parmesan, fresh herbs, and a little nutmeg.
Wrapped in buttery, shattering puff pastry and baked until golden, it becomes something genuinely special.
A Few Things Before You Start
Squeeze the spinach
This is the single most important step in this recipe. Spinach holds an enormous amount of water and if you do not squeeze it out thoroughly before mixing it into the filling, that water will seep into the pastry during baking and you will end up with a soggy bottom and a watery filling.
Squeeze it hard. Then squeeze it again. You want it as dry as possible.
Use cold pastry
Puff pastry should always be cold when it goes into a hot oven — the temperature contrast between the cold butter in the pastry and the hot oven is what creates those dramatic, flaky layers.
If the pastry gets too warm and soft while you are working with it, put it back in the fridge for 10–15 minutes before baking.
Do not skip the egg wash
That beaten egg brushed over the top is what gives the pie its deep, glossy, golden colour. It is a small step that makes a big visual difference.
Season generously
Ricotta and spinach are both quite mild on their own. The filling needs confident seasoning — more salt and pepper than you think — to taste its best.
Print
Ingredients
- For the filling:
500g (about 1 lb) fresh spinach or 300g (10 oz) frozen spinach, thawed
500g (2 cups) ricotta cheese, full fat
½ cup parmesan cheese, grated
2 large eggs
3 garlic cloves, minced
¼ tsp ground nutmeg
2 tbsp fresh basil or parsley, finely chopped (or 1 tsp dried)
1 tsp lemon zest (optional but adds brightness)
Salt and pepper — be generous
- For the pastry:
2 sheets store-bought puff pastry, thawed if frozen
1 egg, beaten (for egg wash)
1 tbsp sesame seeds or nigella seeds (optional, for topping)
Directions
- If using fresh spinach, heat a large pan over medium heat with a tiny drizzle of olive oil.
Add the spinach in batches and cook until fully wilted — it will shrink dramatically.
This takes about 3–4 minutes. Transfer to a colander and let it cool enough to handle.
If using frozen spinach, thaw it completely in a colander.
Either way, once the spinach is cool enough to handle, take small handfuls and squeeze as hard as you possibly can over the sink. Get every drop of water out. Then chop the squeezed spinach roughly and set aside. - In a large bowl, combine the ricotta, parmesan, eggs, garlic, nutmeg, fresh herbs, and lemon zest if using.
Mix until smooth and well combined.
Add the chopped squeezed spinach and stir everything together until the spinach is evenly distributed through the ricotta mixture.
Taste the filling. Season generously with salt and pepper. - Preheat your oven to 400°F (200°C).
Grease your pie dish or baking dish lightly with butter or olive oil. Line with a sheet of parchment paper.
Unroll or unfold the first sheet of puff pastry and lay it into the dish, pressing it gently into the corners and up the sides. Let any excess hang over the edges — you will trim it after. If the pastry tears slightly, just press it back together with your fingers. - Spoon the spinach and ricotta filling into the pastry-lined dish. Spread it out evenly with a spatula or the back of a spoon. Press down gently to remove any air pockets. The filling should come almost to the top of the pastry sides.
Lay the second sheet of puff pastry over the top of the filling. Press the edges of the top and bottom pastry sheets together to seal — crimp them with a fork or pinch them with your fingers.
Trim any large overhanging pieces of pastry with a pair of scissors or a sharp knife, but leave a small overhang as it will shrink slightly during baking.
Use a sharp knife to cut two or three small slits in the centre of the pastry lid — these allow steam to escape during baking and stop the top puffing up unevenly. - Brush the entire top generously with beaten egg. Sprinkle with sesame or nigella seeds if using.
- Bake for 30–35 minutes until the pastry is deeply golden all over and the filling is set.
Check at the 25-minute mark — ovens vary and you want a deep golden colour, not just pale gold.
If the top is browning too quickly before the pastry is fully cooked, loosely lay a piece of foil over it for the last 10 minutes.
- Let the pie rest in the dish for at least 10 minutes before slicing. This allows the filling to firm up so it holds together when you cut it rather than falling apart.
Slice into wedges or squares and serve warm or at room temperature.
How To Serve It
This pie is completely satisfying on its own but here are a few serving ideas that work especially well.
For lunch, serve a slice alongside a simple tomato and cucumber salad dressed with olive oil, lemon, and fresh herbs.
For dinner, add a bowl of lentil soup or roasted vegetables on the side.
For brunch, serve it warm with a green salad and some fresh fruit.
For a picnic, let it cool completely, wrap individual slices in parchment, and transport them in a cool bag. Spinach and ricotta pie is one of the best picnic foods there is — it holds its shape at room temperature and tastes just as good cold as it does warm.
Variations To Try
Feta instead of parmesan
Swap the parmesan for crumbled feta for a saltier, more Greek-inspired filling. Reduce the additional salt since feta is already quite salty.
Add caramelised onions
Spread a thin layer of sweet caramelised onions over the pastry base before adding the filling. It adds a wonderful depth of flavour.
Sun-dried tomatoes
Stir a handful of chopped sun-dried tomatoes through the filling for bursts of concentrated tomato flavour throughout.
Pine nuts
Fold a handful of toasted pine nuts into the filling before baking. They add a nutty crunch that is lovely against the creamy ricotta.
Add mushrooms
Sauté sliced mushrooms with garlic and thyme until golden, squeeze out any excess liquid, and fold them through the filling along with the spinach. It makes the filling even more substantial.
Individual hand pies
Instead of one large pie, cut the pastry into squares and make individual folded hand pies. Great for lunchboxes and parties.
Spinach and Ricotta Puff Pastry Pie
Course: Recipes4
servings30
minutes40
minutes300
kcalIngredients
500g (1 lb) fresh spinach or 300g (10 oz) frozen spinach, thawed
500g (2 cups) full-fat ricotta cheese
½ cup parmesan cheese, grated
2 large eggs
3 garlic cloves, minced
¼ tsp ground nutmeg
2 tbsp fresh basil or parsley, finely chopped
1 tsp lemon zest (optional)
Salt and pepper to taste
2 sheets store-bought puff pastry, thawed if frozen
1 egg, beaten (for egg wash)
1 tbsp sesame or nigella seeds (optional)
Directions
- Preheat oven to 400°F (200°C). Grease and line a 9-inch pie dish or baking dish with parchment.
- Wilt fresh spinach in a pan with a little oil until completely wilted. Transfer to a colander and cool. (If using frozen, thaw in a colander.)
- Squeeze handfuls of spinach as hard as possible until no water remains. Chop roughly and set aside.
- Mix ricotta, parmesan, eggs, garlic, nutmeg, herbs, and lemon zest in a large bowl until smooth. Fold in the chopped spinach. Season generously with salt and pepper.
- Lay the first sheet of puff pastry into the prepared dish, pressing into the corners and up the sides. Let excess hang over the edge.
- Spoon the filling in and spread evenly. Press down to remove air pockets.
- Lay the second pastry sheet over the top. Press and crimp the edges together to seal. Trim excess pastry. Cut 2–3 small slits in the centre of the lid.
- Brush the entire top with beaten egg. Sprinkle with seeds if using.
- Bake for 30–35 minutes until the pastry is deeply golden all over.
- Rest for 10 minutes before slicing. Serve warm or at room temperature.
Notes
- Squeeze the spinach until completely dry — this is the most important step. Wet spinach makes the filling watery and the pastry soggy.
- Work with cold pastry. If it becomes too soft while assembling, refrigerate for 10–15 minutes before baking.
- Do not skip the egg wash — it is what gives the pie its beautiful deep golden colour.
- Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
- Variations — swap parmesan for feta, add caramelised onions under the filling, fold in sun-dried tomatoes or toasted pine nuts, or add sautéed mushrooms to the filling.
