Spinach and ricotta pie is an all time family favourite of ours but I don’t make it often enough because I loath dealing with fiddly pastry.
With a walking one year old toddling around the house I simply do not have time for pastry making, blind baking or layering filo.
So when I stumbled across this super simple spinach and ricotta pie recipe thanks to Teresa Cutter, I couldn’t have been happier.
I love that The Healthy Chef has replaced fussy, hard to handle and stress inducing pastry with simple, gorgeous, healthy ribbons of lovely sweet potato. Pure genius.
I also adore that the entire pie can be whipped up in less than ten minutes. Simply pop all of the ingredients into a food processor and blitz until smooth and creamy.
Not only a joy to prepare, this pie is also completely delicious to eat.
The creamy mellow ricotta is studded with handfuls of baby spinach, zesty coins of spring onion, as well as an array of punchy fresh herbs; basil, sage and parsley. The large pinch of nutmeg adds a beautiful warm depth to the pie and smells divine whilst baking away in the oven.
The texture of the baked pie is wonderful for the little ones, especially for baby led weaning beginners! The pie is firm enough to be handled by little hands but soft enough to be nibbled on easily. Miss G. loved it! This recipe is also fantastic to pop into the lunch box!
With this recipe now in my arsenal I’ll be whipping up our family favourite all. the. time.
To create this gorgeous spinach & ricotta pie simply…