Spinach & Ricotta Pies

Spinach & Ricotta Pies

Tasty and quick to make, these spinach and ricotta pies are a fantastic dinner option.

Makes 2


  • 2 300g (10.5 oz) packs of silken tofu
  • 1 large onion, diced
  • 2 big bunches of chard or 2 large bags of spinach
  • ½ tbsp garlic powder
  • 4 tbsp nutritional yeast
  • 1 tsp dried or fresh herbs
  • 2 tsp salt
  • ½ tsp pepper
  • 3 sheets puff pastry


  • Chia seeds, sesame seeds, poppy seeds


  1. Blanch the spinach or chard and strain in sink to cool.
  2. Fry the onion in a little oil, and if using chard, finely chop half of the stalks, and fry them with the onion and a pinch of salt to help them sweat
  3. Drain the tofu; either leave in a sieve over the sink, or place between two clean tea towels for a few minutes.
  4. In a large mixing bowl, place tofu, nutritional yeast, salt and pepper, garlic powder and herbs, and mash with a fork or potato masher
  5. Add the onion and stalk mixture to the bowl, or if using, squeeze the blanched spinach until most of the liquid is out, then chop it up.
  6. Add greens to the tofu mixture and combine
  7. Cut the pastry sheets down the middle to create long rectangles.
  8. Place around 1 cup of filling at the top of each long rectangle.
  9. Fold pastry over and seal edges around the square.
  10. Sprinkle with chia, sesame or poppy seeds
  11. Bake for 30 minutes at 190°C/375°F/Gas 5 until golden brown on top.

Recipe by Katie White, olivewoodvegan.com,  @olivewoodvegan