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Vegetarian savory ricotta pie

Preparazione 5 min
Cottura 20 min
Tempo totale 25 min
Porzioni 8


  • 1 sheet puff pastry ready rolled & palm oil free
  • 400 g ricotta cheese (or silk tofu)
  • 200 g artichoke spread*
  • 2 tbsp milk (cow or plant)
  • 2 tbsp poppy seeds


  • Turn on the oven at 400°F. Prepare the filling by mixing ricotta and artichoke spread with a whisk until creamy and homogeneous.
  • Unroll the pastry sheet onto a large baking tray (leave it on the paper from the pack). Spread the filling in an even layer over it, half inch close to its edges.
  • Form a roll then close it to get a big donut shape. With a sharp knife, cut the "donut" into half inch slices, taking care not to cut the bottom layer of puff pastry.
  • Pull gently the slices alternating up and down to give your pie a pretty look. Brush the surface with milk and sprinkle with poppy seeds.
  • Bake your vegetarian savory ricotta pie for 20 minutes. Remove from the oven and let it cool down before serving.


* The artichoke spread can be prepared by cooking 200g thinly sliced artichoke hearts with oil, garlic and fresh herbs until tender, then blending until creamy.