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  • Writer's pictureMotorbiters - Bites

Spring greens, potato and ricotta pie

A yummy twist on a cheese and potato pie. Serve with steak 🥩 or sausages with some tinned plum tomatoes 🍅 Autumn comfort food yumminess

View the video on instagram here

Serves 6 | Cooking time: 45 mins


650g potatoes

240g sliced spring greens

3 eggs

1 tbsp wholegrain mustard

250g tub ricotta, drained

bunch spring onions, finely sliced

100g fresh or frozen peas

75g mature Cheddar, grated


Peel and boil potatoes in a large pan of water for 10-15 mins, until tender. Remove from the heat, drain and mash.

Preheat the oven to gas 4, 180°C, fan 160°C.

Fry the spring greens in butter, until wilted

Whisk the eggs, mustard and ricotta until combined; add the spring greens, spring onions, peas and potatoes. Mix everything well.

Scatter over the cheese and mix well.

Bake for 30 mins.

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