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Spinach and Ricotta Pull-Apart Pie

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!
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!

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Ingredients

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

Ingredients

Steps

1
Done

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
Done

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
Done

For every two neighboring triangles twist their outer ends twice in opposite directions.

4
Done

Cover with whisked egg using a brush, transfer to a baking tray and bake for 45 minutes at 380⁰F/190⁰C.

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Nutritional Chart

367 kcal
Calories
9 g
Protein
25 g
Fat
27 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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