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Spinach and ricotta pull-apart sunshine pie
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Irresistible spinach and ricotta pastry - a crowd-pleaser!
Ingredients:
  • 250g pkt frozen spinach, thawed, excess liquid squeezed
  • 200g fresh ricotta
  • 120g goat's cheese, crumbled
  • 100g cheddar, coarsely grated
  • 3 green shallots, finely chopped
  • 3 eggs
  • 2 sheets good-quality frozen puff pastry, just thawed (see Notes)
Instructions:
  • Preheat the oven to 220C/200C fan forced. In a large bowl, blend the spinach, ricotta, goat's cheese, cheddar, and shallot. Add 2 eggs, season with pepper, and mix thoroughly until combined.
  • 1. Cut a 24.5cm round from each pastry sheet. Lay one pastry round on a large sheet of baking paper. Spread the spinach mixture in the center, leaving a 1.5-2cm edge. Lightly beat the extra egg in a bowl and brush the edge with egg. Place the other pastry round on top and press the edges to seal.
  • Place a 9cm bowl upside down on the pie to create a guide for scoring a circle in the center without cutting through. Whisk the remaining egg and brush the top of the pie with it. Carefully cut the outer ring into quarters, then each quarter into four wedges, ensuring not to cut through the center circle, resulting in 16 wedges. Transfer the pie on the paper to a large baking tray.
  • Rotate each pie wedge 90° to reveal the filling, creating a petal effect. Score the center of the pie with a small sharp knife for decoration, then brush the pastry top with egg. Bake until golden and puffed, about 30-35 minutes.

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