Ricotta and Roast Tomato Pies With Spinach and Bean

Name: Ricotta and Roast Tomato Pies With Spinach and Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g sweet potatoes (orange chopped); 1 sheet puff pastry (25% reduced fat thawed); 100 g low-fat ricotta (fresh); 1 egg (50 grams); 80 g peas (frozen 1/2 cup); 3 tablespoons Italian parsley (fresh shredded); ground black pepper; 200 g cherry tomatoes (halved); cooking spray; 2 teaspoons balsamic vinegar; 40 g Baby Spinach (leaves 4 cups); 425 g cannellini beans (rinsed and drained); 1 carrot (peeled into long ribbons); 1 lebanese cucumber (peeled into long ribbons)

Servings: persons

300 g sweet potatoes (orange chopped)
1 sheet puff pastry (25% reduced fat thawed)
100 g low-fat ricotta (fresh)
1 egg (50 grams)
80 g peas (frozen 1/2 cup)
3 tablespoons Italian parsley (fresh shredded)
ground black pepper
200 g cherry tomatoes (halved)
cooking spray
2 teaspoons balsamic vinegar
40 g Baby Spinach (leaves 4 cups)
425 g cannellini beans (rinsed and drained)
1 carrot (peeled into long ribbons)
1 lebanese cucumber (peeled into long ribbons)

1
Preheat ven to 190C (fan forced).
2
Steam the sweet potato for 8 to 10 minutes or until tender and transfer to a bowl and mash and set aside.
3
Cut pastry sheet into 4 squares and use to line 4 x 3cm deep, 8.5cm loose bottomed, fluted tart tins.
4
Put on a baking tray and line each pastry case with baking paper and fill with raw rice and blind bake for 7 to 10 minutes or until pastry is light golden.
5
Reduce oven temperature of 180C fan forced and remove paper and rice.
6
Add ricotta and egg to sweet potato and whisk well and then stir in peas and 2 tablespoon of the parsley and season with pepper and spoon into pastry cases, pressing mix down.
7
Line a small oven proof dish with baking paper and add tomato and spray generously with cooking spray.
8
bake pies for 15 minutes and then add tomatoes to oven and bake for a further 15 minutes or until tomato softens.
9
Add remaining parsley and vinegar to tomatoes and toss to combine.
10
Spinach and Bean Salad - Put al the ingredients in a large bowl and toss.
11
To serve put pies on plates and top with tomatoes and serve with the salad.

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 300 g sweet potatoes (orange chopped), 1 sheet puff pastry (25% reduced fat thawed), 100 g low-fat ricotta (fresh), 1 egg (50 grams), and more.

Yes, Ricotta and Roast Tomato Pies With Spinach and Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Ricotta and Roast Tomato Pies With Spinach and Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions