Mediterranean-inspired · savory pie
Tuna and Spinach Pie
Canned tuna, spinach, ricotta, and herbs bake between flaky pastry sheets into a sliceable savory pie.
Total time50 min
Hands-on22 min
Cleanupmedium
Serves6
Cook
Make dinner
- 01
Heat the oven to 400°F. Fit one pastry sheet into a 9-inch pie plate, leaving the edges overhanging.
- 02
Mix tuna, spinach, ricotta, one egg, Parmesan, dill, 1/2 teaspoon salt, and black pepper. Spread into the crust.
- 03
Top with the second pastry sheet, trim and crimp the edges, then cut steam vents. Brush with the remaining beaten egg and sprinkle with sesame.
- 04
Bake until deeply golden and set, 28 to 32 minutes. Rest for 10 minutes before slicing.
Make it work
Useful swaps
- Use canned salmon instead of tuna.
- Gluten-free pie crust can replace puff pastry.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
