Spinach pie recipe

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This recipe is one that my husband developed after spending four years living in Greece when he was a teenager.  It isn’t strictly a “spinach” pie, as we use silverbeet, but it works equally well with spinach, and we have even made it with kale. It is delicious hot but also works really well as a picnic food, as once cold, it holds its shape well and won’t disintegrate (and it tastes pretty good!).

  • 1 bunch silverbeet, leaves removed from stems
  • 3 eggs, lightly beaten
  • 500 grams ricotta
  • 250 grams shredded parmesan cheese
  • Puff pastry sheets
  • Nutmeg, grated
  1. Pre-heat oven to 190oC.
  2. Grease an oven-proof dish (I use a ceramic one that is 20x26cm, but you can use any shape) and line with baking paper.  Then line with a sheet of puff pastry, making sure that plenty of pastry comes up the side of the dish.
  3. Blanch the silverbeet in boiling water for about three minutes.  Drain and refresh under cold water.  Once cold, drain the silverbeet and then squeeze out as much water as possible.  I use paper towel to do this – it gets a lot of water out.  Too much water in the silverbeet and the pie will go soggy!  Chop the silverbeet into thin strips and then spread out on a plate to air dry while you prepare the ricotta mix.
  4. In a large bowl, add the lightly beaten eggs and stir in the ricotta and parmesan cheese until you get a smooth mixture.  We use packet pre-shredded parmesan, but if you are feeling energetic, you can grate the parmesan yourself.
  5. Add the sliced silverbeet and stir until well combined.  Season with salt and pepper to taste.
  6. Pour the silverbeet/ricotta mix into the oven dish.  Smooth over and add a sprinkle of nutmeg over the top.
  7. Top the pie with another sheet of puff pastry, crimp the top and side edges to get a good seal and cut a small “V” shape in the middle to let out the steam when it cooks.  Brush the top with either milk or a beaten egg (the egg makes for a more golden top).
  8. Cook in the oven for around 25 minutes, or until the top is golden and the pastry is cooked.  Remove from the oven and let cool for a few minutes before serving hot, together with a green salad.  The pie is also lovely cold (if there is any left!).

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