Spinach and Ricotta Cake

Spinach and Ricotta Cake

One snowy, winter day my kids and my husband were snuggled on the couch watching movies, reading, or playing.
After all that, they were famished, so I decided to cook lunch.

Since it was a relaxing day, with not going to work or dropping the kids at school, my imagination started flowing.
I started thinking that, I should prepare something that my kids never ate before, and since I had all the ingredients at home and frozen puff pastry is a lifesaver any time , I opted to make Spinach and Ricotta cake. The day before I thought making a dessert and  I let, overnight, puff pastry thaw.
When I finally made it, both of my kids were afraid to try it, because you know how the kids are against to anything green.😅
My son is probably the pickiest eater of the entire family, so he didn’t like it.
My daughter though couldn’t have enough of it!
I don’t even think I ever seen her eat so much! 😂

Spinach and Ricotta Cake

Prep Time25 mins
Cook Time50 mins
Course: Appetizer, Main Course
Keyword: ricotta cream, savory cake, spinach
Servings: 4


  • 500 g spinach 2 cups
  • 84 g grated parmigiano Reggiano cheese 3 oz
  • 500 g puff pastry 17 oz
  • 500 g ricotta cheese 2 cups
  • 1 garlic clove
  • salt
  • pepper
  • 4 tbsp extra-virgin olive oil


  • Clean the spinach very well.
  • In a pan with the olive oil fry a little bit the clove of garlic
  • Add the spinach , pepper and salt.
    Spinach and Ricotta Cake
  • When cooked remove from heat and discharge the garlic.
  • Preheat oven at 200°C (400°F)
  • Add ricotta and grated Parmigiano Reggiano cheese
    Spinach and Ricotta Cake
  • Stir well.
    Spinach and Ricotta Cake
  • Roll out with a rolling pin 2 sheets of puff pastry.
  • Arrange on a baking sheet one puff.
  • Add the spinach mixture and ricotta and level with a spatula.
    Spinach and Ricotta Cake
  • Cover with the other sheet of dough puff sealing the edges of both with a fork.
  • Brush the surface and the edges with a salted, beaten egg.
    Spinach and Ricotta Cake
  • Bake at 200°C (400°F) for 40 -50 minutes.
  • Serve warm or at room temperature.


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