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Spinach and Ricotta Crostata

3.8/5 rating (4 votes)
Spinach and Ricotta Crostata


  • 3 6oz (200gr) bags of pre-washed spinach - If pre washed spinach is not available, wash fresh spinach well to remove all dirt and remove excess stems
  • 2 pats of butter
  • Olive oil
  • Salt
  • Pepper
  • Ground nutmeg
  • 2 cloves of garlic
  • Parmesan cheese
  • 1 cup ( 250 gr.) ricotta cheese
  • 3 eggs
  • 1 package of puff pastry


  1. Boil spinach in a pot of salted water
  2. Drain spinach
  3. When cool, squeeze out excess water
  4. In a skillet, sauté the garlic in the olive oil and butter
  5. Add the spinach, salt and pepper.
  6. Lower heat and let cook about 10 minutes.
  7. Add a pinch of ground nutmeg.
  8. If spinach appears too dry, you can add more butter
  9. Beat 2 eggs and add to ricotta. Adjust for salt and pepper.
  10. Add a couple of tablespoons of parmesan cheese
  11. Roll out the puff pastry. Grease a baking dish and place the puff pastry inside. Fill the baking dish with the ricotta and spinach mixture.
  12. Cover with more puff pastry
  13. Brush the pie with the remaining egg.
  14. Preheat oven at 425F (220C) and bake until golden. Check with a toothpick if the filling is firm. Allow it to cool down before serving.