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Spinach & Ricotta Sun Pie Recipe

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Spinach & Ricotta Sun Pie Recipe

Oh gosh, this looks complicated but I am going to promise you it isn’t. I saw this Sun Pie recipe in a Taste magazine and I knew I had to make it. What’s not to love about cheese and pastry and spinach. So good. I’ve tweaked it a little bit to bring the flavour up a little more. I hope you love it.

Spinach & Ricotta Sun Pie Recipe

250g frozen spinach, chopped {thaw it out, and squeeze out any excess liquid}
250g fresh ricotta
120g goat’s cheese, crumbled
100g grated cheddar cheese
3 green shallots, finely chopped
1/4 cup fresh mint chopped {optional, but delicious}
1/4 cup freshly squeezed lemon juice {also optional, but delicious}
3 eggs
2 sheets frozen puff pastry, thawed

MethodSpinach & Ricotta Sun Pie Recipe

STEP ONE: Using a sandwich plate that takes up most of the pastry square, cut around the plate to make a perfect circle. Discard the excess pastry. Put to the side while you make your filling.

STEP TWO: Place all the remaining ingredients into the bowl {with just 2 of the eggs}, and mix until combined.

Spinach & Ricotta Sun Pie Recipe

STEP THREE: Place one of the pastry circles onto some baking paper, on a tray. Place the mixture on the pastry circle, leaving a 3cm edge around the mix. Place your egg in a bowl, and whisk. Brush the edge with egg.

Spinach & Ricotta Sun Pie Recipe

STEP FOUR: Place the other pastry circle on top, and press around the edges to seal. Place a smaller bowl {no bigger than 10cm in diameter} directly in the middle. Mine wasn’t right in the middle and it annoyed me, but you will do it RIGHT IN THE MIDDLE. OK? Good. Press down gently to leave a circle mark.

Spinach & Ricotta Sun Pie Recipe

STEP FIVE: Cut 12 even marks into the pie. The best way to do this is to do the 12 o’clock mark, then 6 o’clock, 3 o’clock and 9 o’clock. You know what I mean? Good.

Spinach & Ricotta Sun Pie Recipe

STEP SIX: Now comes the messy part. Grab each segment and turn them to the side and let them settle. Yours might look prettier than mine, but if not… it’s going to taste great nonetheless, so don’t stress about it. Score some lines into the middle circle as well. Brush with egg, and place into the oven at 200 degrees celsius for 35-40 minutes, or until beautiful and golden.

Place into the table and let people at it!

Spinach & Ricotta Sun Pie Recipe


  • This is seriously gorgeous, Chantelle! Spinach and ricotta never, ever fails as a flavour combination, so the taste here is bound to be fantastic, but the shape is what really caught my eye! Such a wonderful idea, and surpisingly simple given how elegant it looks. Perfect for sharing!

  • I want to make this because I know no one else would eat it and I’d have it all to myself – DIVINE!

  • All of my favourites moooshed together – love it!

  • Dionne Mateljan

    Oh my goodness, how did i miss this deliciousness!!

  • Kylie

    I love this recipe Chantelle xx Thank you xx I made it a few weeks ago when you posted it. Husband gave me strange looks because there was no meat in sight…however….it looked so impressive (and pretty too) that he happily chowed down. Ive come back to grab the recipe again…its tonights dinner!! again!! yummo xxx