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Spinach, Ricotta and Eggs Pie

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 6
Calories: 311kcal


  • 10 Egg
  • 300 gm Ricotta Cheese
  • 1 Onions
  • 2 cup Spinach or Kale
  • 1/2 tsp Black pepper
  • 1 tsp Salt

For a pie dough

  • 2 cup All purpose flour
  • 1 tbsp Baking Powder
  • 1 cup Butter
  • 2/3 cup Water
  • 2 tbsp Olive Oil
  • 2 tsp Salt


  • Preheat oven to 350 degrees F.
  • For pie dough, mix all ingredient together and make a dough.
    For more detail find our Homemade Pie Crust Dough recipe.
  • Chop the onion and spinach (you can use kale instead of spinach)
  • Put onion, into preheated frying pan and cook for 1 minute on high temperature.
  • Add spinach, salt, and peppers and cook for 1 more minute.
  • In a large bowl, mix together the ricotta cheese and fried vegetables, combine all light.
  • Take out dough from the fridge and form 2 balls. Roll into a big circle. Place in pan and flute the edges.
  • Spread the mixture over the pie dough.
  • Carefully crack each of the 10 eggs and put on the top of ricotta mixture.
  • Roll out another sheet of puff pastry and lay it on top of the pan, crimping the edges to seal.
  • Whisk the remaining egg white and brush over the top of the pie.
  • Bake around 35 to 45 minutes until golden and cooked through.
  • Allow to cool around 10 minutes, remove from the pan and serve.