Ricotta-Tomato Pie Recipe

Name: Ricotta-Tomato Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 small sheets of puff pastry, or 1 large one (you can buy them in rolls); 1 Baking tin of approximately 21 cm; 2 hands full of spinach; 2 garlic gloves; 1 onion; 2 tablespoons olive oil; 1 cup (full cup) ricotta, or 1 tin as you buy them; 1 tablespoon thyme; 1 tablespoon oregano; 4 medium tomatoes, i used 'Tasty Tom's'. Those are full of flavour and colour.; Freshly ground pepper and corse sea salt.

Servings: persons

6 small sheets of puff pastry, or 1 large one (you can buy them in rolls)
1 Baking tin of approximately 21 cm
2 hands full of spinach
2 garlic gloves
1 onion
2 tablespoons olive oil
1 cup (full cup) ricotta, or 1 tin as you buy them
1 tablespoon thyme
1 tablespoon oregano
4 medium tomatoes, i used 'Tasty Tom's'. Those are full of flavour and colour.
Freshly ground pepper and corse sea salt.

1
Preheat the oven at 180C / 390F
2
Oil or spray your baking tin and spread the puff pastry to cover it. Make sure the edges overlap, and press down firmly.
3
Cut off the edges. I think it looks all right when it's a bit rough.
4
Use a vork to press wholes in the dough.
5
Place the tin in the middle of the oven, and bake for about 10/12 minutes, or until the pastry looks golden.
6
In the meantime, cut the spinach in narrow strips,
7
Dice your garlic,
8
And cut the onion in small pieces.
9
Heat the olive oil and stir fry the onion and garlic for about 5 minutes, don't let them get hard, ju
10
Add the spinach, and stir fry until the spinach is wilted.
11
Pour the spinach-onion mix in a bowl, add the ricotta
12
Add thyme and oregano, stir and bring to taste with salt and pepper.
13
Take the pastry out the oven, and cover with the ricotta-spinach mix
14
Cut the tomatoes into equal slices, and use to cover the pie.
15
Sprinkle some thyme and pepper on top and bake for another 20 minutes

295

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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 11 ingredients. The key ingredients include: 6 small sheets of puff pastry, or 1 large one (you can buy them in rolls), 1 Baking tin of approximately 21 cm, 2 hands full of spinach, 2 garlic gloves, and more.

Yes, Ricotta-Tomato Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ricotta-Tomato Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions