Sunday, 9 November 2014

Spinach, chickpea & fetta pie

Spinach and ricotta is a great combo and is even better with puff pastry, eggs & fetta added in. This pie is extremely simple to put together and makes a lovely dinner accompanied by a fresh salad.  A great summer dish.


  • 1 onion, finely diced
  • 2 tsp minced garlic
  • 500g frozen spinach (thawed)
  • 400g can chickpeas, drained
  • 500g ricotta cheese
  • 4 eggs
  • pinch salt
  • 2 sheets puff pastry
  • 50g fetta

1. Preheat oven to 180 degrees C. 

2. In a large bowl, place onion & garlic.  Microwave for 1 to 2 mins or until softened. 

3. Squeeze excess moisture from spinach & add to the onion along with chickpeas, ricotta, eggs & salt. Mix to combine.  You may need to use your hands to ensure mixture is thoroughly combined.

4. In a 22cm springform tin, line the base & sides with puff pastry with any excess overlapping as shown.  You may need to cut the pastry to ensure the base & sides are completely covered. 

5. Pour mixture into the pastry case & press down roughly. 

6. Roll any excess pastry up to form a border around the top of the pie.

7. Crumble over fetta.

8.  Bake in preheated oven for 30 mins.  Remove from oven & allow to cool in tin. 

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