Italian Easter Ricotta and Spinach Pie


2 packs Sundried Tomato Savoury biscuit

mild olive oil spray

1 medium onion, finely chopped

2 cloves garlic, peeled and crushed

250g young spinach

2 egg

250g ricotta, drained

1/2 tsp nutmeg, freshly grated

100g feta cheese

Putting a fun twist on this traditional Italian easter dish, we used our Sundried Tomato Savoury Biscuit Dough to create this delicious pie base!


Heat your olive oil in a large pan and fry the onion and garlic for 10 minutes until soft but not coloured.

– Add the spinach and cook for 5 minutes, stirring and bubbling off any liquid

– Tip into a sieve and press to remove as much excess liquid as possible, let it cool

– In a medium sized bowl beat the egg with the ricotta and season with salt and pepper

– Stir in the feta with the spinach and onion- Preheat the oven to 175c top and bottom heat

– Spray a 6inch loose-based cake tin with a little oil, and layer baking paper at the base

Roll out 9 dough pucks into a large circle 1cm thick and line it inside the tin

Spoon in your cooled mixture

Create a well in the filling and crack an egg into this well (this is the easter egg treasure hunt)

Roll out the remaining 3 dough pucks to create a lid to place on top of the filling

Fold the overhanging the dough up and over the top of the pie

Use the index finger and pinch method to crimp the dough together (point your index finger vertically down onto the edge of the dough to create a slight dent, then use your other hand to pinch around your index finger, repeat this motion, start your next pinch here your first one ended, until there is not more dough to crimp)

Bake for 50-60 minutes on the middle rack

To Serve

Finely slice a handful of fresh spinach

Toss with olive oil, lemon juice, salt

Create a nest in the centre of the pie and fill with toasted seeds

Allow to cool or serve hot

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