Spinach Ricotta Slice Recipe

Make the shortcrust

Place the flour and 0.25 tsp salt in a bowl or food processor. Add the cold cubed butter and rub with fingertips or pulse until mixture resembles coarse crumbs with some pea-sized bits. Add 2 tbsp cold water and gently mix until dough just comes together. Avoid overworking. If dry, add up to 1 more teaspoon water.

Shape and chill: Turn dough onto a lightly floured surface, press into a flat disk, wrap in plastic and chill in the refrigerator for 20–30 minutes while you prepare the filling.

Preheat oven to 375°F (190°C). Grease and line an 8x8-inch (20x20 cm) square baking pan or a similar-size rectangular pan with parchment, leaving an overhang for easy removal.

Roll and blind-bake (optional for crisper base): On a lightly floured surface, roll dough to fit the pan with a slight overhang. Transfer to pan, trim edges, prick base with a fork. For a crisper base, line with parchment and pie weights and blind-bake 10 minutes, then remove weights and bake 5 minutes more until just set. If you prefer a softer crust, you can par-bake 8–10 minutes or skip blind-baking and bake together with filling — see assembly step.

Prepare spinach

If using fresh spinach: wash well, remove thick stems, and roughly chop. Heat a large skillet over medium heat, add 1 tbsp olive oil and chopped onion, cook 4–5 minutes until softened. Add minced garlic and chopped spinach in batches, toss until wilted (3–4 minutes). Transfer spinach mixture to a sieve or colander, press or squeeze with the back of a spoon to remove excess moisture and let cool. If using frozen spinach: thaw completely, squeeze out as much water as possible, and sauté briefly with onion and garlic to remove remaining moisture, then cool.

Combine filling: In a large bowl, add 1 cup ricotta, 1/2 cup crumbled feta, 1/4 cup grated parmesan, and 2 eggs. Stir to combine. Add the squeezed, cooled spinach and the cooked onion/garlic. Mix in 2 tbsp chopped parsley, 1/8 tsp freshly grated nutmeg, 3/4 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning; if mixture seems very wet, fold in 1–2 tablespoons fine dry breadcrumbs or 1–2 tbsp extra parmesan to absorb moisture.

Optional texture note: For a smoother filling, briefly pulse the ricotta mixture in a food processor (brief 2–3 pulses) before folding in the spinach.

If you par-baked or blind-baked the crust: pour the spinach ricotta filling into the warm crust, smoothing the top with a spatula.

If you did not pre-bake the crust: roll dough directly into the prepared pan, spread filling over the raw dough and bake. (A slightly longer bake time may be needed.)

Make egg wash: whisk 1 egg with 1 tsp milk. Brush any exposed pastry edges with the egg wash and sprinkle sesame seeds or extra parmesan if using.

Bake: Place the filled pan in the preheated oven at 375°F (190°C). Bake for 30–35 minutes until the filling is set and the top is lightly golden. A slight jiggle in the center is okay; it will continue to set as it cools. If not pre-baked, total bake time may be 35–40 minutes.

Cool and slice: Remove from oven and let the slice cool in the pan on a wire rack for at least 15 minutes to firm up. Use the parchment overhang to lift the slice from the pan. Cool further for 20–30 minutes before slicing clean squares or rectangles.

Serve: Serve warm or at room temperature. Keeps refrigerated in an airtight container for up to 3 days; reheat slices in a moderate oven (350°F / 175°C) for 8–10 minutes.