Florentine pie

Florentine pieI am fed up with seeing packets of pastry every time I open the freezer door…my fault. I just never seem to get round to using them. So I am going to get out one of them tomorrow and make this easy recipe for lunch. Looking forward to it already…

Florentine pie


Serves 4 (or 2 if one of you is a constantly hungry teenager!)

  • 2 tsp olive oil
  • 400g bag fresh spinach
  • 250g tub ricotta
  • grating of nutmeg
  • 375g ready-rolled puff pastry sheet
  • 4 medium eggs


  1. Heat oven to 220C/200C fan/gas 7. Heat the oil in a large saucepan. Add the spinach and cook until wilted, then drain and thoroughly squeeze out as much liquid as possible. Mix with the ricotta, nutmeg and plenty of seasoning.
  2. Lay the pastry on a baking sheet and score about half an inch from the edge all the way round. Prick the base all over with a fork and bake for 15 mins or until the pastry is light brown.
  3. Remove from oven and press the pastry down if it has puffed up. Pile in the spinach mix, leaving four clear areas for the eggs to go into. Carefully crack an egg into each space. Season and pop back in the oven for a further 10-15 mins until the white is set and yolk is still a little runny. Season with sea salt and pepper and dig in