Spinach and Ricotta Pull-Apart Pie

  • Difficulty: Medium
  • one hour
  • 8 servings

This pull-apart pie has ‘party’ written all over it. It is literally finger-licking good. The deliciously creamy ricotta and spinach stuffing teams up perfectly with the puff pastry. The pie will be gone so fast from the table, make sure you make more!

Ingredients Needed for Spinach and Ricotta Pull-Apart Pie

2 round sheets of puff pastry
½ cup ricotta
1 cup frozen spinach, thawed
¼ cup whisked egg

How to Cook Spinach and Ricotta Pull-Apart Pie

  1. Place 1 puff pastry sheet on a piece of parchment paper on the work surface and evenly spread ricotta over it. Add the spinach and evenly spread it. Add the other puff pastry sheet on top.
  2. Place a small glass upside down in the center of the second puff pastry. Make radial cuts through both pastries starting from the glass rim. In the end, you should have 16 triangles.
  3. For every two neighboring triangles twist their outer ends twice in opposite directions.
  4. Cover with whisked egg using a brush, transfer to a baking tray and bake for 45 minutes at 380⁰F/190⁰C.

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