I was surprised I felt a little grief when I made this ‘pie’ for my latest photo shoot.
You see normally after I photograph and write up a recipe, I stop making it because I have a new set of ideas I’m experimenting with.
Which is super fun. I love new ideas.
But sometimes, I do have particular favourites that I want to keep making.
This pie is one of those.
The thing I love about this pie is the unique idea I came up with for the pie ‘crust’. It couldn’t be easier and yet it gives you all that lovely comforting feelings of a good pie.
We’re talking a layer of sesame seeds for the base AND a layer of flavour-explosion pine nuts as the topping.
With the classic combo of spinach and ricotta – once you make it you won’t want to stop either ?
- 250 g / 9 oz frozen spinach defrosted
- 250 g / 9 oz ricotta preferably from the deli
- 4 eggs
- 1/4 teaspoon salt
- 50 g / 2 oz sesame seeds
- 50 g / 2 oz pinenuts
- Turn your oven to 250C (480F)
- Line a 20cm (8in) springform pan with baking paper. Scatter sesame seeds over the base.
- Squeeze spinach to remove the extra moisture. Mix spinach, ricotta, eggs, and salt in a bowl or jug. Carefully pour over the sesame seeds.
- Scatter the pinenuts over the top. Bake for 15 mins or until the middle feels firm and springy. Excellent hot or at room temp.
Variations & Substitutions
plan-B (pantry) – this is a pantry meal!
different veg – any cooked greens will work like kale or chard. Or defrosted broccoli and thinking a cauliflower ricotta combo would be good. And there’s always frozen peas.
dairy-free – cooked veg or chickpeas instead of the ricotta. You’ll need more salt too. And serve with a sauce like pesto or mayo.
egg-free – the egg helps the filling set but I’m thinking some roast veg could take up the bulk – worth a try.
more substantial (carb lovers) – makes an excellent sandwich filling or serve with roast potatoes.
more substantial (low carb) – serve with avo or pesto or mayo.
different cheese – cottage cheese or goats cheese.
different ‘crusts’ – almond meal (flour) is great instead of the sesame seeds or I’ve used quick oats (you won’t need as much – just enough to cover the base) or skip the base. For the topping, flaked almonds are the closest match but any nuts can be used.
more fancy / for entertaining – serve with a green salad or reliable cabbage salad.
Waste Avoidance Strategy
frozen spinach – will keep in the freezer for months.
ricotta – in a sealed tub it usually has a shelf life of a few weeks in the fridge. If in an opened container, will only keep for a few days so use for another meal or freeze.
eggs – will keep in the fridge for weeks or use for another meal.
salt / sesame seeds / pinenuts – keep them in the pantry.
Problem Solving Guide
bland – more salt! Or add in a flavour bomb. Or serve with pesto.
too dry – overcooked. Next time get it out earlier. For now a drizzle of extra virgin olive oil or pesto will help.
no oven – make scrambled eggs with the spinach and ricotta and serve with toasted pinenuts on top.
Prepare Ahead
Yes you can and I love the leftovers. But the pinenut crust is crunchiest and best on the day it’s made. Leftovers will keep in the fridge for 1-2 weeks or can be frozen.