- 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
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.