This sunflower pie recipe looks just like a sunflower but it has savory flavor from a ricotta spinach filling and pastry crust. This makes a wonderful appetizer for any guest with its buttery pastry and cheese filling.
To make this sunflower pie recipe, you first make the filling by mixing ricotta with egg, salt, pepper, parmesan, and spinach until combined. Then, you roll out the first sheet of dough, top it with the filling, and cover it with another sheet of pastry before cutting it so it is in a sunflower shape. The golden filling with cheesy spinach filling is simply irresistible when it is piping hot from the oven.
What is Sunflower Pie?
Sunflower pie is similar to spanakopita in that it has cheese and spinach filling, except that rather than feta cheese, it uses ricotta cheese, which has a creamier consistency. Rather than using phyllo pastry, it uses classic shortcrust pastry instead, which gives the sunflower structure and has a buttery texture.
The way it is assembled makes it look like a sunflower. The pastry is rolled out into a round and topped with the filling followed by another round. Then, sesame seeds are sprinkled in the middle and the outer edges are cut into strips and turned so they look like flower petals. The way it is assembled means that you can just tear off pieces to eat.
Pro Tips
- After you have boiled the spinach, make sure you squeeze out any excess moisture so that you don’t make the filling too wet.
- For the shortcrust pastry, you can feel free to make your own or purchase it frozen at the grocery store.
- Brush the pastry evenly with egg wash to ensure it becomes golden brown during the baking process.
- If you don’t have spinach on hand, you could replace it with Swiss chard instead.
- When cutting the pastry dough, use a sharp knife to ensure the dough doesn’t tear.
- You will know it is baked through when the pastry is golden brown on the top and bottom, and the filling is piping hot.
What to Serve with Sunflower Pie?
This sunflower pie can be served as an appetizer with your favorite drink, such as white wine or sparkling wine. Alternatively, it can be served as part of a larger meal with a salad, rice, and/or steamed vegetables on the side.
Can I Replace the Spinach with Swiss Chard?
Yes, if you have a lot of Swiss chard on hand or in your garden, it would make an excellent replacement for the spinach. However, it would be best to only use the green parts of the chard in this case rather than using the stems, which can be saved for another use.
Can I Replace the Sesame Seeds With Other Seeds?
Yes, if you don’t love sesame seeds or someone you will be serving this sunflower pie to has an allergy, you could replace them with another type of seed. Sunflower seeds would be particularly good as they mimic the centre of sunflowers perfectly, however, you could easily replace the seeds with pumpkin seeds or poppyseeds as well.
Can I Replace the Ricotta Cheese With Cottage Cheese?
Yes, you definitely could. Cottage cheese has a similar texture to ricotta cheese and is generally interchangeable in many different dishes such as lasagnas or other baked pasta dishes.
How to Store Sunflower Pie
You can store leftovers of this sunflower pie in a sealed container in the fridge for up to 3 to 4 days. Then, the pie can be rewarmed in the oven when you want to serve it.
Ingredients
How to Make Sunflower Pie
Step 1: In a bowl, mix the ricotta with the egg, salt, pepper, and parmesan, and mix it well. Stir in the spinach.
Step 1: In a bowl, mix the ricotta with the egg, salt, pepper, and parmesan, and mix it well. Stir in the spinach.
Step 2: Roll out one disc of the pastry into a circle on a parchment-lined baking sheet. Use a glass to indent the centre of the circle with a smaller circle. Using a larger bowl to mark the dough with a larger circle.
Step 2: Roll out one disc of the pastry into a circle on a parchment-lined baking sheet. Use a glass to indent the centre of the circle with a smaller circle. Using a larger bowl to mark the dough with a larger circle.
Step 3: Using a piping bag, pipe the ricotta mixture in the smaller circle as well as on the rest of the dough to the edges. Brush the edges with the egg wash.
Step 3: Using a piping bag, pipe the ricotta mixture in the smaller circle as well as on the rest of the dough to the edges. Brush the edges with the egg wash.
Step 4: Roll the remaining dough into a circle and place it on top of the filling. Cut the edges of the dough to create even edges. Brush it with egg wash.
Step 4: Roll the remaining dough into a circle and place it on top of the filling. Cut the edges of the dough to create even edges. Brush it with egg wash.
Step 5: Cut the pastry in four parts, and then cut each portion into three parts.
Step 5: Cut the pastry in four parts, and then cut each portion into three parts.
Step 6: Gently turn each part upward so the filling is facing up. Pierce the middle with a knife, brush it with egg wash, and sprinkle it with sesame seeds. Bake it in a 356 F/ 180 C oven for 30 minutes.
Step 6: Gently turn each part upward so the filling is facing up. Pierce the middle with a knife, brush it with egg wash, and sprinkle it with sesame seeds. Bake it in a 356 F/ 180 C oven for 30 minutes.
Step 7: Serve immediately!
Step 7: Serve immediately!
;Resize,width=767;)
