A savory pie.
Lots of crispy crust and lots and lots of intense flavor!
With ground lamb, spinach, cherry tomatoes, ricotta, garden veggie cream cheese, Jack cheese AND puff pastry, you’ll have both your hands and your mouth full, but you’ll also be begging and CRAVING 4 MORE!

Spinach Tomato Ricotta Lamb Pie

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Spinach Tomato Ricotta Lamb Pie

2 sheets puff pastry, thawed
1 1lb. ground lamb
1/2 yellow onion, chopped
2 cups cherry tomatoes
sea salt and pepper

1 1lb. frozen, chopped spinach, thawed (or 3 cups fresh)
16 oz. whole milk ricotta cheese
8 oz. Garden Vegetable Cream Cheese (lots of spices and flavor)
2 large eggs
1 cup Monterey Jack cheese, shredded

Preheat the oven to 425 degrees.

Roll out the puff pastry sheets, increasing each sheet by about 2″. Cover with a wet towel.

In a large pot, brown the lamb and onion, breaking up the ground meat with the back of a spoon. Season well with salt and pepper.
Cover and add the tomatoes, allowing them to break down and secrete their magic juices.
Once the meat has cooked through, line a deep dish pie plate with one sheet of puff pastry.
Line the bottom with the cooked ground meat.

In the same pot, heat the spinach and soft cheeses, seasoning with additional salt and pepper, until melted. Remove from heat and whisk in the eggs.
Transfer to the pie plate, covering the meat mixture.
Sprinkle with the shredded cheese and top with the second layer of puff pastry, crimping and fluting the edges.

Bake for 30-40 minutes, until the puff pastry is golden brown.

Let sit and cool for several hours before slicing and serving.