Creamy Tomato Pie



  • 6 small sheets of puff pastry or 1 large sheet (you can buy them in rolls) 
  • 1 baking tin (approximately 21 centimeters)
  • 2 handfuls of spinach (use tot soi and/or turnip greens)
  • 2 garlic gloves 
  • 1 onion 
  • 2 tablespoons olive oil 
  • 1 cup (full cup) ricotta or 1 tin
  • 1 tablespoon thyme 
  • 1 tablespoon oregano 
  • 4 medium tomatoes (we used Tasty Tom’s)
  • Freshly ground pepper and coarse sea salt 


Serves 6

Preheat the oven to 390˚F. Oil or spray your baking tin and spread the puff pastry over it to cover. Make sure the edges overlap; press down firmly. Cut off the edges. Use a fork to press holes in the dough. Place the tin in the middle of the oven and bake for about 10-12 minutes, or until the pastry looks golden.

In the meantime, cut the spinach into narrow strips, dice your garlic, and cut the onion into small pieces. Heat the olive oil, then stir-fry the onion and garlic for about 5 minutes; don’t let them get hard. Add the spinach and stir-fry until it is wilted. Pour the greens-onion mix into a bowl, then add the ricotta. Stir in the thyme and oregano. Taste with salt and pepper. Take the pastry out the oven and cover with the ricotta-spinach mix. Cut the tomatoes into equal slices and use them to cover the pie. Sprinkle some thyme and pepper on top and bake for another 20 minutes.