Spinach and Ricotta Pie

Enjoy flaky olive oil pastry filled with creamy spinach and ricotta.

Preparation

For best results, place the sealed package in the refrigerator to thaw for about half a day before your meal, or overnight. If your plans change, the chilled and sealed package will last up to 3 days in the fridge.

If you need it faster, bathe the sealed package in warm water for a few minutes until partially thawed, then heat it for a little bit longer than usual.

Once defrosted, open and discard the packaging in the compost or organic bin.

Reheat the pie as follows:

• Heat the pie in a preheated oven at 200°C for 20 minutes.
• Alternatively, heat in a microwave at 800W for 7 minutes.

Finishing tips

Always adjust the salt level to your taste! Otherwise, it's good to go.

Serving suggestions

A mixed salad is the ideal side dish: tomatoes, carrots, cucumbers, various green leaves, radishes, walnuts, olives...

Ingredients

Spinach filling (spinach, ricotta cheese, eggs, Parmigiano Reggiano cheese, salt, nutmeg, marjoram), brisée dough (wheat flour, water, extra virgin olive oil, salt).