Keto Feta Spinach Free-Form Pie with Puff Pastry
Rustic free-form pie featuring crispy puff pastry folded around a savory filling of creamy ricotta, tangy feta, baby spinach, and semi-dried tomatoes. Golden and puffed from the oven, this elegant yet simple pie works for lunch, light dinner, or entertaining.
Ingredients
- 1 sheet puff pastry, at room temperature
- 3 ½ oz baby spinach
- 5 ½ oz semi-dried tomatoessun-dried tomatoes0.8:1vegetarian
more concentrated flavor
- 5 ½ oz feta, crumbled
- 2 ¼ cups low-fat ricotta cheese
- 1 egg, beaten
- salt, to taste(optional)
- pepper, to taste(optional)
Instructions
- 1
Preheat oven to 400°F.
- 2
Line baking tray with baking paper.
- 3
Place pastry sheet on tray.
- 4
Top with spinach, tomatoes, and feta, leaving 2" border around edge.
- 5
Whisk ricotta and egg together.
- 6
Season to taste.
- 7
Spoon ricotta mixture over feta.
- 8
Fold in pastry edges, pinching to seal.
- 9
Bake until golden and puffed.
Tips
Keep pastry at room temperature for easier handling and folding.
The 5 cm border prevents filling from leaking and allows proper sealing.
Good to Know
Cover and refrigerate up to 3 days. Reheat in 180°C oven for 10 minutes.
Assemble completely, cover, and refrigerate up to 8 hours before baking. Add 2-3 minutes to bake time if chilled.
Warm or at room temperature. Pairs well with a green salad or Greek yogurt sauce.
Common Mistakes
Do not skip the 5 cm border to avoid filling leaking onto the tray during baking.
Do not overfill to avoid pastry splitting and contents spilling out.
Do not use frozen pastry without thawing to avoid uneven cooking.
Substitutions
more concentrated flavor