Spinach Pie with Pancetta

Ingredients

• 2 sheets of frozen puff pastry, thawed
• 2 cups of ricotta cheese
• 1/4 cup of freshly grated Parmesan cheese
• 2 cloves of garlic, minced
• 1/2 teaspoon of salt
• 1/4 teaspoon of freshly ground black pepper
• 1/2 pound of pancetta, diced
• 1/2 cup of finely chopped fresh parsley
• 1/2 cup of finely chopped fresh basil
• 1/4 cup of finely chopped fresh sage
• 1/2 pound of fresh baby spinach, rinsed and drained
• 1/4 cup of olive oil

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, mix together the ricotta, Parmesan, garlic, salt, and pepper.
3. Spread half of the mixture in the bottom of an 9x13 inch baking dish.
4. In a large skillet over medium heat, cook the pancetta until lightly browned. Stir in the parsley, basil, sage, and spinach. Cook until the spinach has wilted, about 3 minutes. Remove from heat and stir in the olive oil.
5. Spread the spinach mixture over the ricotta layer in the baking dish. Top with the remaining ricotta mixture.
6. Cut the puff pastry sheets into 1 inch strips. Layer the strips over the top of the pie in a lattice design.
7. Bake in preheated oven for 25 minutes, or until the pastry is golden brown.
8. Let cool before serving.

Interesting Facts

• Pancetta is an Italian cured meat made from pork belly.
• Fresh baby spinach is a great source of iron.
• This dish can be served hot or cold, making it a great option for a party dish.