Spinach, Ricotta and Feta Pie

Way back when I was young and foolish (last year), I bought some ricotta cheese to make an Italian pie. The sausage I was looking for was unavailable, and I didn’t want the ricotta to go to waste, nor did I feel like going grocery shopping. So I made a pie with what I had at home. Spinach, ricotta, feta and frozen puff pastry. The original recipe comes from BBC, but they’ve removed it now- I don’t know why. This version is quicker and easier (I feel), tastier and perhaps even healthier. I made it several times because it was so easy. the texture of the spinach mixture is similar to that of a quiche- creamy and thick. The chucks of feta add a sharp and salty flavor to the subtlety of the ricotta and spinach mixture, and the nutmeg really brings out the flavors of the spinach. When I make quiche, I usually make the crust from scratch, but in this recipe, you don’t have to. Puff pastry is buttery and delicious- makes life so much easier. So use it to your advantage! 

1 medium sized onion
2 cloves garlic
150-200g fresh baby spinach
200 g ricotta cheese
150 g feta cheese
1 egg
1/2 tsp nutmeg
1/2 tsp chilli flakes
1 tsp salt
Puff pastry dough- enough for a 9 inch pie

1. Preheat the oven to 180 C (350 F).
2. Chop the onions and mince the garlic. Sautee in a bit of olive oil until translucent.
3. Add in the spinach and cook till wilted. Set aside to cool slightly.
4. In a medium sized bowl, combine the ricotta cheese and egg. Whisk till smooth.
5. Add in the feta and seasoning, and stir to combine.
6. Add in the spinach and onion mixture and blend.
7. Line a 9-inch pie plate with puff pastry- cover the bottom and sides entirely.
8. Spread the spinach-cheese mixture atop the prepared pie plate, and fold over the edges of the puff.
9. Bake for around 30 minutes or until the edges of the puff are golden brown and the center is set.
10. Cool slightly, and enjoy!