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Sunny spinach pie

Alice - RicetteVegolose
Preparazione 15 min
Cottura 30 min
Tempo totale 45 min
Porzioni 6


  • 2 round ready rolled puff pastry sheets*
  • 400 g fresh ricotta cheese or tofu
  • 600 g spinach
  • 50 g nutritional yeast flakes**
  • salt pepper q.s.
  • nutmeg q.s.
  • 3 tablespoons soy milk
  • sesame seeds q.s.
  • black sesame seeds q.s.


  • Steam the spinach for 3 minutes.
  • Preheat the oven to 425°F, chop the cooked spinach and place them in a large bowl.
  • Add to the spinach the ricotta cheese (or crumbled tofu), nutritional yeast and plenty of grated nutmeg. Season with salt and pepper and mix well.
  • Place one of the puff pastry sheets on a baking pan, then place one cup of spinach filling at the center of the circle.
  • Arrange the remaining filling forming a ring around the center, leave a 2 inch space between the two fillings and about 1 inch from the edge of the pastry sheet.
  • Brush the outer edge of the pastry with a little water and cover with the second sheet. Seal them by pressing the edges with a fork.
  • Place one cup over the central filling and press slightly to form the sunflower central disk. Cut the petals approximately 1 inch thick, keeping them attached at the center then turn gently each petal upside 90°.
  • Remove the cup and brush the puff pastry surface with the milk. Spread the central disk of the sunflower with white and black sesame seeds.
  • Bake for 10 minutes then lower the heat to 400°F and bake 20 minutes more.
  • Remove from the oven and serve immediately. Served warm or cold will be great too!


Keep the sunny spinach pie (leftovers) in the fridge up to 3 days; it can be served both cold or slightly heated.
* Choose vegan and palm oil free
** or grated Parmesan cheese
Adapted from Chiarapassion