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Before you jump to Spinach and ricotta fluffy pie recipe, you may want to read this short interesting healthy tips about Strength Raising Snack foods.

We all know that having healthy foods can help us truly feel better inside our bodies. Increasing our intake of sensible foods while decreasing the intake of unhealthy kinds plays a part in a more wholesome feeling. Eating more vegetables helps you feel much better than eating a portion of pizza. Sometimes it’s difficult to find healthy foods for snacks between meals. Finding snack foods that really help us feel better and boost our energy levels often involves lots of shopping and scrupulous reading of labels. Here are a few healthy snacks which you can use when you need a quick pick me up.

Certain foods made from whole grains are fantastic for a quick snack. A slice of whole wheat toast, for example is a great snack in the morning. When you need a fast snack on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Make the modification from refined products including white bread to the healthier whole grain options.

There are lots of healthy snacks you can choose that do not involve a lot of preparation or searching. Being healthier doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let’s go back to spinach and ricotta fluffy pie recipe. To cook spinach and ricotta fluffy pie you only need 9 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to make Spinach and ricotta fluffy pie:

1. Take 1 pack puff pastry (approx. 250g/.5lb or more)
2. Provide 400 g (approx. 1lb) fresh baby spinach
3. Get 1 pack ricotta cheese (.5lb)
4. Get 2 eggs
5. Provide 2 onions (white or red)
6. You need pinch a nutmeg (approx. 1/8 of a teaspoon)
7. Provide 3 spoons olive oil
8. Provide pinch salt
9. Prepare pinch black pepper

Instructions to make Spinach and ricotta fluffy pie:

1. Preheat the oven for 220°C (430F).
2. Unwrap the pastry and roll it on a flat surface. If needed, roll it with a rolling pin to match the size of your baking pan. Place the baking paper in your baking pan and cover with the pastry. Pull the edges up a bit - these will form the sides of the pie. Make few holes in the pie with a fork so that the dough is able to breath.
3. Put the dough in the oven for approximately 15 minutes or until the pastry is goldenish. In case the dough makes bubbles, pierce it with the fork.
4. While the dough is in the oven, prepare the spinach filling. Thoroughly wash the spinach leaves and let the dry. Cut the onion in the small cubes and sautee it in the pan on a fair amount of olive oil.
5. Add spinach leaves, cover the pan and leave it for a while until it diminishes in volume.
6. Once done, turn off the heat.
7. Mix spinach and ricotta cheese in the bowl. Season with salt, pepper and a pinch of minced nutmeg.
8. Cut the onions into slices and use the as a base layer on your baked pastry.
9. Cover the onions with spinach and ricotta. Make two holes and fill them with eggs.
10. Put back in the oven for another 10 - 15 minutes. I used grill function for this as it cooks the eggs faster. Once the eggs are cooked (or less cooked, if you prefer them being a little bit liquid), take out of the oven and let the pie to cool down for a minute or two. (If you use a grill function, watch the pie thoroughly… I didn't and it burnt on the side a little bit. :-) )
11. Serve and enjoy your wonderful meal. :-) I served the pie with a delicious pak choi salad - see my another recipe, which is easy peasy.

Ready in under an hour you can make it ahead and cook it when you need it. This spinach quiche is the perfect breakfast to enjoy on a Sunday morning. Spinach and ricotta are the perfect pair which provide a ton of flavor. Add the spinach and cover for a few minutes until the spinach wilts. Remove the lid, stir and drain any excess liquid.

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