Spiral Puff Pastry Ricotta Pie

Wonderful, savoury and cheesy puff pastry spiral pie filled with vegan ricotta cheese and fresh greens.


Prep Time: 20 mins
Cook Time: 40 mins
Yields: 5


  • 1 tablespoon chia seeds
  • 3 tablespoons water
  • 1 cup dairy-free ricotta cheese
  • 1 cup dairy-free grated cheese
  • 1 small bunch fresh parsley, finely chopped
  • 1 small bunch fresh dill, finely chopped
  • salt and pepper, to taste
  • 3 sheets puff pastry, thawed
  • 2 tablespoons melted dairy-free butter, for brushing


  1. Preheat oven to 180°C and grease a 18- cm round baking dish. Mix the chia seeds and water together in a small bowl and let it sit for 10 - 15 minutes until the mixture becomes gel.
  2. In a mixing bowl combine chia seed mixture, both cheeses, parsley, dill and season to taste. Cut each puff pastry sheet into 3 strips lengthwise. Lay one puff pastry strip and spread with 1 tablespoon of the filling. Bring up the sides of the dough and seal, by pinching together. Shape a coil and place in the center of the prepared baking dish. Continue wrapping around into a spiral until all the pastry is used up. Brush top with melted butter and bake for 30-40 minutes until golden brown. Enjoy!
    1. Vegan Ricotta Cheese (Dairy-Free, Nut-Free)


      • 150 grams raw organic buckwheat, soaked for 1 hour and drained
      • 1/4-1/2 cup soy or almond milk
      • 1 teaspoon lemon juice
      • pinch of salt (optional)


      1. Place all the ingredients into a blender and process until smooth. Add more or less milk depending on the desirable consistency.

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