Italian ricotta and spinach slice

Paul Merry - Food Development Director
Prep time: 
30 mins
Cook time: 
60 mins
  • 50g butter
  • 1 tsp. olive oil
  • 1 onion, finely chopped
  • 1kg spinach
  • ¼ tsp. ground nutmeg
  • 500g ricotta
  • 2 egg yolks
  • 85g parmesan (or vegetarian alternative), finely grated
  • 750g puff pastry
  • a little flour, for dusting
  • 1 egg, beaten
  1. Heat oven to 180C/160C fan/gas 4. Melt half the butter with the oil in a sauté pan. Add the onion and cook for 10 mins until softened.
  2. Add a few handfuls of spinach to the pan and cook for a few mins until it has wilted down. Remove from the heat and drain in a colander. Repeat until all the spinach is cooked.
    Remove any excess liquid. Roughly chop and mix with the onion. Stir in the nutmeg, ricotta, egg yolks, Parmesan and some seasoning and mix well.
  3. Roll out 40% of the pastry on a lightly floured surface to a 25 x 30cm rectangle, then lay on a large baking sheet. With the longest side facing you, pack the spinach mixture down the middle of the pastry, leaving a 5cm border all the way around. Brush the pastry all the way round with some beaten egg.
  4. Roll out the rest of pastry to a rectangle slightly larger than the first. Drape over the top and gently press down the edges to seal both pastry layers together. Trim the edges to neaten and crimp with your fingers, or seal down with a fork.
  5. Place a greased nonstick tray in the oven to get very hot this will help to make sure the base is cooked or if using a metal or ceramic tray before baking place slice on a sheet of greaseproof paper. Brush all over with beaten egg and lightly score the pastry with the back of a knife. Remove your tray from the oven and place on slice. Bake for 40 to 50 mins check after 40 mins to ensure base is cooked through. Leave to rest for 10 mins before serving.
  6. This recipe is quite versatile and you could add some chopped garlic and a good sprinkling of your favourite herb.