A no-fuss vegetarian pie that feels indulgent
This spelt spinach and ricotta pie brings a creamy, cheesy filling wrapped in golden wholegrain pastry. It’s rich, satisfying, and meat-free without feeling like you’re missing out. You don’t need fancy tools—just a dish, a rolling pin, and a bit of time.A no-fuss vegetarian pie that feels indulgent
This spelt spinach and ricotta pie brings a creamy, cheesy filling wrapped in golden wholegrain pastry. It’s rich, satisfying, and meat-free without feeling like you’re missing out. You don’t need fancy tools—just a dish, a rolling pin, and a bit of time.
Why you’ll love this savoury bake
It’s easy to prep in stages and great for make-ahead dinners. You can serve it hot or at room temperature, making it perfect for gatherings or leftovers.
This pie is also freezer-friendly and ideal for anyone after a comforting vegetarian option that doesn’t rely on processed ingredients. With wholegrain flour and fresh veg, it’s a healthier take on classic British baking.
Spelt Spinach and Ricotta Pie
Description
A golden, savoury pie with a creamy spinach and ricotta filling inside a wholesome wholegrain spelt crust. Easy, flavourful, and meat-free.
Ingredients
For the pastry:
For the filling:
Instructions
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Make the pastry: In a mixing bowl, combine flour and salt. Rub in the butter until crumbly. Add egg and water, then form into a dough. Wrap and chill for 30 minutes.
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Cook the filling: Heat oil in a pan. Sauté onion and garlic for 3–4 minutes. Add spinach and cook until wilted. Let cool slightly.
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Mix the filling: In a bowl, combine the cooked spinach mix with ricotta, parmesan, egg, nutmeg, salt, and pepper.
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Preheat and prep: Preheat oven to 200°C (fan 180°C). Roll out half the dough and line a greased 20cm pie dish.
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Fill the pie: Spoon in the ricotta and spinach mixture. Roll out the remaining dough and place over the top.
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Seal and bake: Seal and crimp the edges. Cut steam vents. Brush with beaten egg. Bake for 40 minutes until golden brown.
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Cool and serve: Let rest for 10 minutes before slicing
Nutrition Facts
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 13g65%
- Cholesterol 135mg45%
- Sodium 390mg17%
- Potassium 380mg11%
- Total Carbohydrate 31g11%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 17g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use baby spinach or frozen spinach (thawed and drained well).
Let the filling cool before adding it to the pastry to avoid sogginess.
