The one with shortcrust pastry, spinach & ricotta

Preparation info
  • Makes a 24–26 cm pie; serves


    • Difficulty


Appears in
Pomegranates & Artichokes: Recipes and memories of a journey from Iran to Italy

By Saghar Setareh

Published 2023

  • About


For the filling

  • 350 g (12 oz) ricotta
  • 1–2 tablespoons olive oil


Start with the filling. Drain the ricotta in a small colander, perched over a bowl, for at least 30 minutes, to lose its excess water. Don’t skip this step; a soggy filling will make the bottom pie crust gummy.

For the pastry, toss the flour in a large bowl with the salt and butter, pinching each piece of butter between your thumbs and index fingers, to get a sandy texture. (Alternative