This Vegan Spinach Pie with Ricotta is a savory delight that combines a flaky, olive oil-based crust with a rich and creamy spinach and ricotta filling. Perfect as a main dish, appetizer, or side, this dish is versatile and crowd-pleasing. With simple, plant-based ingredients, it’s an ideal choice for vegans and non-vegans alike.
Ingredients
For the Filling:
- 400 g fresh spinach (or 300 g frozen spinach, thawed and drained)
- 300 g vegan ricotta (store-bought or homemade)
- 1 medium onion, finely chopped (about 150 g)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 teaspoon ground nutmeg
- Salt and black pepper, to taste
For the Dough:
- 300 g all-purpose flour
- 150 ml cold water
- 80 ml olive oil
- 1/2 teaspoon salt
For Assembly:
- 2 tablespoons plant-based milk (for brushing)
Instructions
- Prepare the Dough: In a large mixing bowl, whisk together the flour and salt. Pour in the olive oil and stir until the mixture forms small, crumbly pieces. Gradually add the cold water, mixing until a smooth dough forms. Knead the dough on a floured surface for 2–3 minutes. Cover with a damp cloth and let it rest while you prepare the filling.
- Cook the Filling: Warm 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chopped onion, stirring occasionally, until it becomes tender, about 3–4 minutes. Add the minced garlic to the skillet and sauté for 1 minute, allowing it to become fragrant. Stir in the spinach and cook until wilted (if using fresh) or warmed through (if using frozen). In a mixing bowl, combine the spinach mixture, vegan ricotta, ground nutmeg, salt, and pepper. Mix until well incorporated.
- Assemble the Pie: Preheat the oven to 375°F (190°C). Divide the dough into two portions: one slightly larger than the other. Roll out the larger portion on a floured surface to fit your baking dish, leaving some overhang. Transfer the dough to the baking dish and gently press it into place. Trim excess if needed. Spoon the spinach and ricotta mixture into the prepared crust, spreading it out evenly. Roll out the smaller piece of dough to form the top crust. Drape it over the filling, then seal the edges by pinching or pressing with a fork. Brush the top with plant-based milk to give it a golden shine when baked.
- Bake: Make a few small slits in the top crust to allow steam to escape during baking. Bake for 35–40 minutes, or until the crust turns a rich golden brown. Remove from the oven and let the pie cool for a few minutes before slicing and serving.
Conclusion
This Vegan Spinach Pie with Ricotta is a delicious and wholesome meal that’s perfect for any occasion. The flaky crust pairs beautifully with the creamy, savory filling, making it a hit at dinner tables or potlucks. Serve it warm or at room temperature with a side salad for a complete meal.
Vegan Spinach Pie with Ricotta
Aflaky vegan pie crust filled with a savory spinach and ricotta mixture, perfectfor any meal.
Ingredients
For the Filling:
- 400 g fresh spinach or 300 g frozen spinach, thawed and drained
- 300 g vegan ricotta store-bought or homemade
- 1 medium onion finely chopped (about 150 g)
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
For the Dough:
- 300 g all-purpose flour
- 150 ml cold water
- 80 ml olive oil
- 1/2 teaspoon salt
For Assembly:
- 2 tablespoons plant-based milk for brushing
Instructions
- Prepare the Dough: In a large mixing bowl, whisk together the flour and salt. Pour in the olive oil and stir until the mixture forms small, crumbly pieces. Gradually add the cold water, mixing until a smooth dough forms. Knead the dough on a floured surface for 2–3 minutes. Cover with a damp cloth and let it rest while you prepare the filling.
- Cook the Filling: Warm 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chopped onion, stirring occasionally, until it becomes tender, about 3–4 minutes. Add the minced garlic to the skillet and sauté for 1 minute, allowing it to become fragrant. Stir in the spinach and cook until wilted (if using fresh) or warmed through (if using frozen). In a mixing bowl, combine the spinach mixture, vegan ricotta, ground nutmeg, salt, and pepper. Mix until well incorporated.
- Assemble the Pie: Preheat the oven to 375°F (190°C). Divide the dough into two portions: one slightly larger than the other. Roll out the larger portion on a floured surface to fit your baking dish, leaving some overhang. Transfer the dough to the baking dish and gently press it into place. Trim excess if needed. Spoon the spinach and ricotta mixture into the prepared crust, spreading it out evenly. Roll out the smaller piece of dough to form the top crust. Drape it over the filling, then seal the edges by pinching or pressing with a fork. Brush the top with plant-based milk to give it a golden shine when baked.
- Bake: Make a few small slits in the top crust to allow steam to escape during baking. Bake for 35–40 minutes, or until the crust turns a rich golden brown. Remove from the oven and let the pie cool for a few minutes before slicing and serving.