Vegan Spinach & Ricotta Puff Pastry Pie

This Vegan Spinach & Ricotta Puff Pastry Pie is a deliciously elegant main course featuring layers of savory sautéed spinach, creamy dairy-free ricotta, and a golden, flaky puff pastry crust. With a herbed breadcrumb base for added texture and flavor, this pie is perfect for plant-based dinners, holiday spreads, or entertaining guests with refined taste. Hearty, wholesome, and rich in flavor, it’s comfort food made stylish.

Why You’ll Love This Recipe

This pie offers everything you’d want from a hearty meal—crisp pastry, a creamy, herbed filling, and a satisfying savory flavor profile—all without any animal products. It’s an ideal make-ahead dish for dinner parties, and its beautiful layered presentation makes it a table centerpiece. Whether you’re hosting a vegan guest or simply looking to add more plant-based meals to your routine, this recipe delivers both substance and elegance.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Base & Crust
vegan puff pastry, thawed
breadcrumbs
olive oil
dried oregano
salt and pepper

Spinach Layer
fresh spinach (or frozen spinach, thawed and squeezed dry)
garlic, minced
olive oil
nutmeg
salt and pepper

Vegan Ricotta Layer
firm tofu, pressed
nutritional yeast
lemon juice
garlic powder
onion powder
salt
olive oil
fresh basil or parsley, chopped

To Top
olive oil for brushing
dried thyme or sesame seeds (optional)

Directions

Prepare the Crust Base:

1. Preheat the oven to 375°F (190°C).
2. Mix breadcrumbs with olive oil, dried oregano, salt, and pepper.
3. Press this mixture evenly into the base of a springform pan lined with parchment paper.
4. Bake for 10 minutes until lightly toasted, then set aside.

Make the Spinach Filling:

1. In a skillet, heat olive oil over medium heat.
2. Add the minced garlic and sauté until fragrant.
3. Stir in the spinach and cook until wilted.
4. Season with salt, pepper, and nutmeg. Allow to cool slightly.

Make the Vegan Ricotta:

1. In a food processor, blend tofu, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and olive oil until smooth and creamy.
2. Stir in the chopped fresh herbs by hand.

Assemble the Pie:

1. Spoon the cooked spinach evenly over the toasted breadcrumb crust.
2. Spread the vegan ricotta over the spinach layer.
3. Cover the pie with a sheet of vegan puff pastry, trimming and sealing the edges along the inside of the pan.
4. Brush the top with olive oil and sprinkle with dried thyme or sesame seeds if using.

Bake the Pie:

1. Bake in the preheated oven for 30–35 minutes, or until the puff pastry is golden brown and crisp.
2. Let the pie cool for at least 10 minutes before slicing and serving.

Servings and timing

Servings: 6 slices
Prep Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 1 hour
Calories per serving: 320 kcal

Variations

• Mushroom Addition: Add sautéed mushrooms to the spinach for a deeper umami flavor.
• Nut-Free Ricotta: This tofu-based version is naturally nut-free, but you can substitute with almond ricotta if preferred.
• Gluten-Free Option: Use gluten-free breadcrumbs and puff pastry to accommodate dietary needs.
• Spicy Version: Add a pinch of red pepper flakes to the spinach layer for subtle heat.
• Tomato Layer: Add thinly sliced tomatoes between the spinach and ricotta for added moisture and acidity.

storage/reheating

Store any leftover pie covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes until warmed through and the pastry is crisp again. This pie is not ideal for freezing once baked, but you can freeze it unbaked and cook directly from frozen, adding an extra 10–15 minutes to the baking time.

FAQs

Can I make this pie ahead of time?

Yes, you can assemble the pie a few hours ahead and bake just before serving.

Can I use store-bought vegan ricotta?

Yes, though homemade tofu ricotta has a lighter texture and is easy to prepare.

Is puff pastry usually vegan?

Many store-bought puff pastry brands are naturally vegan, but always check the ingredients to ensure it contains no butter or dairy.

Can I use frozen spinach?

Yes, just be sure to thaw and squeeze out all excess moisture before using.

What if I don’t have a springform pan?

A regular pie dish or tart pan can be used, though a springform allows easier removal and neater presentation.

Can I make this pie gluten-free?

Yes, by using gluten-free breadcrumbs and a gluten-free puff pastry.

What herbs go well in the ricotta?

Fresh basil, parsley, or even thyme work well. You can also mix in chives for a subtle onion flavor.

Is the ricotta firm or creamy?

The tofu ricotta has a smooth and creamy texture, but it holds up well when baked in the pie.

Can I serve this pie cold?

It’s best served warm or at room temperature, though it can be eaten cold as part of a picnic or lunchbox.

What sides go well with this pie?

A fresh green salad, roasted vegetables, or a citrusy slaw pair beautifully with the richness of the pastry.

Conclusion

This Vegan Spinach & Ricotta Puff Pastry Pie is a versatile and satisfying dish that brings together plant-based comfort with elegant presentation. With its flaky golden crust, herby breadcrumb base, savory spinach, and creamy ricotta, it’s a guaranteed hit for any meal where you want to impress without complicating your prep. Ideal for weeknight dinners or festive gatherings, it’s proof that vegan mains can be both hearty and refined.

Vegan Spinach & Ricotta Puff Pastry Pie

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This Vegan Spinach & Ricotta Puff Pastry Pie is a flaky, savory showstopper filled with garlicky spinach, creamy dairy-free ricotta, and a herbed breadcrumb base. Wrapped in golden puff pastry, it’s perfect for elegant plant-based dinners, holiday gatherings, or cozy meatless mains.

• Author: Asma
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 6 slices
• Category: Main Course, Savory Pie
• Method: Baking
• Cuisine: Plant-Based, Mediterranean-Inspired

Ingredients

Base & Crust:

• 1 sheet vegan puff pastry, thawed

• 1/2 cup breadcrumbs

• 2 tbsp olive oil

• 1 tsp dried oregano

• Salt and pepper, to taste

Spinach Layer:

• 500g fresh spinach (or 350g frozen, thawed and squeezed dry)

• 2 cloves garlic, minced

• 2 tbsp olive oil

• 1/4 tsp nutmeg

• Salt and pepper, to taste

Vegan Ricotta Layer:

• 1 1/2 cups firm tofu, pressed

• 2 tbsp nutritional yeast

• 1 tbsp lemon juice

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp salt

• 1 tbsp olive oil

• 2 tbsp fresh basil or parsley, chopped

To Top:

• Olive oil for brushing

• Dried thyme or sesame seeds (optional)

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Instructions

1. Prepare the Crust Base:

• Preheat oven to 375°F (190°C).

• Mix breadcrumbs with olive oil, oregano, salt, and pepper. Press into the bottom of a parchment-lined springform pan.

• Bake for 10 minutes until lightly toasted. Set aside.

2. Make the Spinach Filling:

• Heat olive oil in a skillet and sauté garlic until fragrant.

• Add spinach and cook until wilted. Season with salt, pepper, and nutmeg.

• Let cool slightly before layering.

3. Make the Vegan Ricotta:

• In a food processor, blend tofu, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and olive oil until smooth.

• Stir in chopped basil or parsley.

4. Assemble the Pie:

• Layer sautéed spinach over the baked breadcrumb base.

• Spread vegan ricotta evenly over the spinach layer.

• Top with the puff pastry sheet, pressing and sealing the edges.

5. Bake the Pie:

• Brush the pastry top with olive oil and sprinkle with thyme or sesame seeds.

• Bake for 30–35 minutes, until puffed and golden brown.

• Let cool for 10 minutes before slicing and serving.

 

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Notes

• Use store-bought or homemade puff pastry—just make sure it’s vegan.

• For added depth, layer thin slices of roasted red pepper or sautéed mushrooms.

• Best enjoyed warm, but also delicious at room temperature.