Free-form Florentine pie

Free-form Florentine pie

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(14 ratings)

Prep: 10 mins Cook: 35 mins


Serves 4
You're just six ingredients away from an impressive vegetarian pie - sure to become a midweek favourite

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal587
  • fat44g
  • saturates18g
  • carbs30g
  • sugars4g
  • fibre3g
  • protein20g
  • salt1.64g
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  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g bag fresh spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 250g tub ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • grating of nutmeg



    One of the most useful of spices for both sweet and savoury

  • 375g ready-rolled puff pastry sheet
  • 4 medium eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  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 pinch up the edges to form a lip all round. Prick the base all over with a fork, so the pastry doesn’t puff up too much. 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, or to your taste.

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Comments, questions and tips

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18th May, 2020
We really enjoyed this but agree the timings are out. I cooked the pastry for 10 mins, then 5mins with the topping, added the eggs for a final 5 mins. My tip for the eggs: crack them into the spaces then place a half eggshell over each yolk. This means the yolk steams and sets without drying out.
18th Oct, 2014
I agree with most of whats been said. It was very tasty but I made a few changes and will make more when I do it again. Half the cooking time! bake the pastry until it starts to rise and the final thing until the eggs are done. Next time I might bake it without the eggs and serve it with a poached egg on each portion as its so easy to overcook the eggs. I used herb&onion Philadelphia but will reduce the amount next time as it was a bit rich. I added cherry tomatoes pushed into the top and next time I will add pitted black olives to the mix.
12th Nov, 2013
Made this last night and was sort of pleased with results. In opposition to the rest of the comments I must have over seasoned the mix so it wasnt as good as it could have been. Also the eggs got a hard skin over the top - any suggestions as to what could avoid this? Perhaps I overcooked it? Despite this it was a really great easy dinner and will make again
25th Feb, 2012
This is my new favourite brunch recipe. Pre-cooked the pastry for 10 minutes only, which was plenty, then another 15 mins with the topping. It wasn't too dry at all for us. I think the key to success here might be to season well where it says 'season well' (not listed in the ingredients). I put in a fair bit of salt and pepper and a good few dashes of nutmeg - 400 grams of spinach is going to need it. Very nice, will make again.
1st Jan, 2012
Made this quick and easy on New Years Eve, very light, yet absolutely fantastic ! You could taste every ingredient perfectly. Will certainly make this again and again, we enjoyed it very much. Thanks for the recipe
5th Nov, 2011
The eggs went a bit wrong when we made it. I think it was down to not leaving enough space. But either way, the pie itself is delicious hot or cold.
21st Aug, 2011
A FIRM family favourite! Even my under 5's eat it!
3rd Apr, 2011
Loved this! agree that reducing cooking time is necessary - though i guess it depends on the recipe - i used low fat philadelphia instead of ricotta and it was delicous! even my 9 year old loved it and she hates spinach!
22nd Mar, 2011
Made the recipe this evening. Took into account what other reviewers had said about it being overcooked, so did ten minutes for the blind baking and ten minutes with the topping. It looked fantastic, and the pastry was perfect, but the topping was a real let down. Even with a lot of salt and pepper, it was pretty bland; admittedly, hubby and I like our food spicy, but we cooked this for my Mom too (she has a really plain taste!) and even she thought it was bland. I wouldn't rule doing it again, maybe would look to adding a stronger cheese and maybe some caramelised shallots etc.
12th Feb, 2011
I made the version with onions and pine nuts instead of the eggs on top and it made a great simple but tasty meal for my housemates and me. The sweet onions made a nice contrast with the spinach and it was filling without being stodgy. I'd definitely recommend it.


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