Popay Pie

Helena Radulovic Toffolon
Jan 25
5 min read

Updated: Jul 5

Popay Pie

Discover the Delight of Popay Pie

Puff pastry pie with spinach and ricotta filling is both delicious and simple to prepare, making it a dish you'll want to recreate repeatedly.

This delightful recipe is not only a treat for your taste buds but also an excellent option for a variety of occasions, from casual family dinners to elegant gatherings. The flaky, buttery layers of puff pastry provide a perfect contrast to the creamy filling, ensuring that each bite is a harmonious blend of textures and flavors.

Ingredients

In this particular recipe, I opted for fresh kale instead of spinach, which adds a unique twist and nutritional boost to the dish. To prepare the kale, I cooked it in boiling water for approximately 7 minutes until it was tender yet still vibrant in color. This process helps to soften the leaves and remove any bitterness, making them a delightful addition to the pie. If you choose to use spinach, you can skip this step entirely, as fresh spinach wilts quickly when cooked and can be added directly to the filling without the need for pre-cooking.

Addition

Additionally, I incorporated button mushrooms into the filling mixture, which not only enhances the flavor profile but also adds an earthy depth to the overall dish. The mushrooms should be finely chopped and sautéed until they are golden brown, allowing their natural umami flavor to develop. Combining the sautéed mushrooms with the cooked kale creates a rich and savory filling that pairs beautifully with the creamy ricotta cheese, which adds a luscious creaminess that ties all the ingredients together.

Puff Pastry

While puff pastry is recommended for this recipe due to its light and airy texture, you may also choose to use homemade dough if you prefer a more personal touch. For those interested in making their own pastry, you can find a detailed recipe here that guides you through the process of creating your own flaky pastry from scratch. Alternatively, thin crusts for pies and cakes can also work well, depending on your preference and what you have on hand in your kitchen. The versatility of this dish allows for customization, so feel free to experiment with different types of dough to find your ideal pairing.

Conclusion

This recipe is excellent for both novice and experienced cooks alike; it offers a straightforward approach to creating a gourmet meal in the comfort of your home. The combination of fresh ingredients and the ease of preparation makes this puff pastry pie a fantastic choice for any occasion. So, let’s prepare it together! Gather your ingredients, and follow the recipe step by step to create a delicious and satisfying meal that will impress your family and friends. Enjoy the process and the delightful aroma that fills your kitchen as you bake this wonderful dish.

Ingredients: simple, total time: 80 min., 8 serving

200 g of fresh spinach/ or kale, spinach can be frozen - finely chopped
250 g of button mushrooms/ cut into leaves
200 g of ricotta cheese/ or tofu or other cheese
1/2 medium onion/ finely chopped
2 medium cloves of garlic/ minced
2 Tbsp of olive oil EVO
2 sheets puff pastry/ or yeast dough
1 tsp of salt
1/2 tsp black pepper
1/2 tsp nutmeg/ optional
1 tsp of dried oregano
1/2 cup of water/ or 130 ml liquid from boiled kale

For Spread:

1 egg yolk + 30 ml milk

Preparation:

Prepare all the ingredients as described above.
First, prepare the filing of spinach or kale.
Wash the spinach well if it is fresh and clean it of the excess stalk.
If you are working with black cabbage - kale, wash them well under warm water, separate the leaves from the main stem, then remove the hard vein in the middle.
Heat water with a little salt for black cabbage - kale. If you are working with spinach there is no need for it.
As soon as it boils, put the cleaned leaves and cook until they become limp. When it has softened, turn off the heat and strain. Let it cool then chop it in small pieces
Heat the olive oil in a pan over low medium heat.
Add the finely chopped onion and fry until translucent, about 2-3 minutes.
Add the mushrooms cut into thin leaves - fry them until they soften and all the liquid evaporates, about 7 minutes.
Add minced garlic, when fragrant add fresh chopped spinach or kale, water (or liquid from boiled kale) fry about 10 - 15 minutes, until the spinach wilts, and the liquid evaporate.
NOTE: Make sure that the liquid evaporates well from the ingredients so that the dough is not sticky!
Season with salt, pepper and nutmeg, if using.
Remove the pan from the heat and let the mixture cool.
Now prepare the filling of ricotta.
In a large bowl, mash the ricotta or other cheese with a fork until creamy, then mix it with the cooled vegetables.
Sprinkle with oregano and season with salt and black pepper as needed, mix all ingredients well until combined.
Place one sheet of puff pastry on the greased baking dish ( round or rectangle) and roll it out so that it covers the bottom and sides of the pan. (If you use yeast dough, you can simply roll it into the desired shape.)
Spread the prepared filling with spinach, mushrooms and ricotta cheese evenly over the dough.
Cover with the second part of the dough, and carefully press the edges with a fork so that they do not open during baking.
Prick the top of the dough with a fork, then brush with a mixture of egg yolk and a little milk.
Place the pie in a preheated oven at 180°C and bake for about 30-40 minutes, until it becomes golden brown and crispy on the surface.
When Popeye's Lenten Pie is done, remove it from the oven and let it cool for a few minutes before cutting it into pieces.
Serve it warm, with yogurt or a lean sauce of your choice.

Buon appetito!

"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹

NOTE:

If you want to make this pie with a thin crust, then make a separate mushroom filling mixed with ricotta, and especially kale mixed with ricotta. You will add half an onion and one and the other filling with the addition of minced garlic.
The shape of this pie is not important, it can be round or rectangular, it depends on which pan you have and which dough you bought, because it is available in round and rectangular shapes.
For this round dough you will need 28 - 30 cm in size.
For the rectangular dough, you will need a size of 35 x 40 cm.
If you don't have both, then you can bake from an oven tray, which you have previously lined with baking paper.
You can keep the rest of the pie at room temperature. covered for up to 2 days, in case you keep it in the fridge in the summer.