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Spinach and ricotta fluffy pie
Spinach and ricotta fluffy pie

Before you jump to Spinach and ricotta fluffy pie recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.

Many of us believe that comfort foods are not good for us and that we need to avoid them. If your comfort food is candy or junk food this might be true. Other times, however, comfort foods can be altogether nutritious and it’s good for you to consume them. Some foods really do boost your mood when you eat them. If you feel a little bit down and you’re in need of a happiness pick me up, try some of these.

Grains can be wonderful for overcoming a terrible mood. Quinoa, millet, teff and barley are all really great for helping boost your happiness levels. They can help you feel full for longer too, which is a mood improver. Feeling starved can really bring you down! These grains can elevate your mood because it’s not at all difficult for your body to digest them. You digest them faster than other things which can help boost your blood sugar levels, which, in turn, helps make you feel better, mood wise.

So you see, you don’t need to eat junk food or foods that are not good for you just so to feel better! Try a few of these instead!

We hope you got benefit from reading it, now let’s go back to spinach and ricotta fluffy pie recipe. You can cook spinach and ricotta fluffy pie using 9 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to cook Spinach and ricotta fluffy pie:
  1. Provide 1 pack puff pastry (approx. 250g/.5lb or more)
  2. Use 400 g (approx. 1lb) fresh baby spinach
  3. Get 1 pack ricotta cheese (.5lb)
  4. Get 2 eggs
  5. Provide 2 onions (white or red)
  6. Provide pinch a nutmeg (approx. 1/8 of a teaspoon)
  7. Get 3 spoons olive oil
  8. Provide pinch salt
  9. Take pinch black pepper
Instructions to make Spinach and ricotta fluffy pie:
  1. Preheat the oven for 220°C (430F).
  2. Unwrap the pastry and roll it on a flat surface. If needed, roll it with a rolling pin to match the size of your baking pan. Place the baking paper in your baking pan and cover with the pastry. Pull the edges up a bit - these will form the sides of the pie. Make few holes in the pie with a fork so that the dough is able to breath.
  3. Put the dough in the oven for approximately 15 minutes or until the pastry is goldenish. In case the dough makes bubbles, pierce it with the fork.
  4. While the dough is in the oven, prepare the spinach filling. Thoroughly wash the spinach leaves and let the dry. Cut the onion in the small cubes and sautee it in the pan on a fair amount of olive oil.
  5. Add spinach leaves, cover the pan and leave it for a while until it diminishes in volume.
  6. Once done, turn off the heat.
  7. Mix spinach and ricotta cheese in the bowl. Season with salt, pepper and a pinch of minced nutmeg.
  8. Cut the onions into slices and use the as a base layer on your baked pastry.
  9. Cover the onions with spinach and ricotta. Make two holes and fill them with eggs.
  10. Put back in the oven for another 10 - 15 minutes. I used grill function for this as it cooks the eggs faster. Once the eggs are cooked (or less cooked, if you prefer them being a little bit liquid), take out of the oven and let the pie to cool down for a minute or two. (If you use a grill function, watch the pie thoroughly… I didn't and it burnt on the side a little bit. :-) )
  11. Serve and enjoy your wonderful meal. :-) I served the pie with a delicious pak choi salad - see my another recipe, which is easy peasy.

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