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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.

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)

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.

 

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.

Find it online: https://yumfoodusa.com/vegan-spinach-ricotta-puff-pastry-pie/