Spinach Ricotta Pie 'Tarte Soleil' (Puff Pastry)
A green spinach ricotta pie 'tarte soleil' , perfect for sharing with friends as part of a party platter!
Servings6
Calories638kcal
Ingredients:
- 1 pack puff pastry
- 1 egg for egg wash
For The Filling:
- 14 oz Boiled Baby leaf spinach
- 12 oz Ricotta cheese
- 2.6 oz Grated Parmesan
- 1 egg
- Dried herbs including oregano and basil
- salt and pepper
- breadcrumbs to sprinkle
Instructions
- First, cut the two sheets of puff pastry into 12" Inch circles (using a plate/bowl to guide, if possible). If you use a ready-ro-roll clock of pastry then aim to make it 1/4Inch thickness.
- Place one of the circles onto a parchment paper-lined baking sheet and spread a light sprinkling of breadcrumbs on it.
For the filling
- First, prepare the spinach by boiling it, squeezing out all excess liquid, and chopping it. You can also use frozen spinach- allow it to thaw, and squeeze.
- Then either mix in a large bowl or, if using a blender, pulse together the spinach, ricotta cheese, 2/3 of the parmesan and the egg.
- Then add in salt, pepper and dried herbs, to taste and mix well.
To Assemble
- Form a fairly thick ring of spinach ricotta filling around the outside of the pastry. Leave a small amount of edge before placing the filling. The filling should be 2-3"inches thick.
- You can, optionally, mark the center of the pastry with a small bowl/dish (don't cut, just lightly indent it. Then, place a mound of filling in the center (where you marked, if you did so).
- Top with the remaining parmesan and a sprinkle of breadcrumbs (this will help to keep the pastry from going soggy).
- Place the second circle of dough over top and, using a small bowl, create the center of the sun (pressing the two sheets of pastry together, to seal).
- Use a fork to crimp and seal the outer edges of the pastry. It can help to brush in between the layers with a little water first.
- Chill for 20 minutes (this will make it easier to shape the sun 'rays').
- Remove from fridge and preheat oven to 180ºC/350ºF.
- Brush pastry with an egg wash (good to do now as it will be tricky to do later once twisted)/
- Cut the sun rays about 3-4 cm wide and then twist each section once so the filling faces upwards.
To Bake
- Bake in oven for around 30-40 minutes, until lovely and golden brown and then serve this delicious green spinach pie alongside veggies, a salad, a buffet, a picnic - you name it.
How To Store
- Store any leftovers in the fridge for 3-4 days in an airtight container.This spinach ricotta pie is super freezer-friendly and able to be frozen for up to three months. To defrost, simply pop in the fridge overnight.To crisp up the pastry again (from the fridge or once thawed), place in a moderate-high oven for 10-15 minutes. You may need slightly less/longer so keep an eye on it.
Notes
- If you have any spinach filling leftovers, then you can keep these for other recipes - such as for a pasta dish like filled pasta, lasagna, stuffed veggies, etc.
- Add extra flavor with a little sauteed onion and garlic. Simply saute and allow to cool slightly before mixing in with the spinach and ricotta.
- For a little spice - you could stir in some Chili/ Red Pepper Flakes (Oven OR Dehydrator), a little finely chopped chili, or a dash of cayenne pepper.
- Feel free to experiment with the herbs and spices used. I like to use fragrant herbs. You could also use spices like nutmeg, garlic and onion powder, etc. Lemon zest and juice is another simple option to pack extra flavor.
- You can add feta instead of ricotta or even combine the two. However, if you're using feta, make sure to reduce the extra salt content. You may not even need any extra at all.
- You can also experiment with adding other extra filling ingredients. For example, sauteed mushrooms, finely diced butternut squash or sweet potato, etc.
- If you end up making two variations of the filling, you could make a 'half and half' Tarte Soleil and then marking the center of the 'sun' in some way so that you know which side is which (if it's not too obvious visually).
- For an egg-free version: You can omit the egg in the filling and use a little oil or butter instead of the egg wash.
- For a gluten-free version: use gluten-free puff pastry.
- This easy spinach pie can easily be adapted to other shapes/individual pastries too. You could make into parcels, 'sausage roll' shapes, envelopes, etc. Simply shape the pastry how you'd like. However, if using a closed parcel shape then make sure to slash the pastry at the top to allow steam to escape and avoid soggy pie crust.
Nutrition
Serving: 1serving | Calories: 638kcal | Carbohydrates: 42g | Protein: 21g | Fat: 44g | Saturated Fat: 15g | Cholesterol: 94mg | Sodium: 512mg | Potassium: 514mg | Fiber: 3g | Sugar: 1g | Vitamin A: 6641IU | Vitamin C: 19mg | Calcium: 335mg | Iron: 4mg
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