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Home » Recipe Type » Tarts & Pies » Spinach Ricotta Pie

Spinach Ricotta Pie

By: Rosemary Published: December 1, 2022 Updated on: January 29, 2023

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This Spinach Ricotta Pie is such a delicious appetizer or vegetarian dinner. With just a few ingredients and only 15 minutes of prep time, this flavorful Italian Ricotta Pie will be ready in no time!

Ricotta pie on a wooden board.

In Italy when you talk Italian savory pies people usually have a Ricotta Pie recipe in mind. The other day I made the Italian Savory Rustic Pie which was my youngest daughter’s favourite, so today it is time for my eldest daughter’s favourite,  a Ricotta Pie.

If you are looking for something a little lighter, healthier and meatless this pie is perfect. You can make it with a pre-made pie pastry or a homemade one such as this Savory Pie Dough or this Greek Yogurt Flaky Pie Crust.

Table of Contents

  • Recipe Ingredient
  • What is Ricotta Cheese?
  • How to make a Spinach Ricotta Pie
      • Never Miss a Recipe!
  • What to serve with a Ricotta Pie
  • Recipe Tips
  • Recipe FAQS
  • How to store Spinach Ricotta Pie
  • Can you freeze the pie?
  • More Ricotta Cheese Recipes
  • Spinach Ricotta Pie
    • Ingredients US CustomaryMetric 1x2x3x
      • *Drain really well, wring out a small amount at a time in your hands to remove as much moisture as possible. I used 1 cup of each.
      • EXTRAS
    • Instructions 
      • *If covering the pie completely make slits or cut out a hole at the top of the pie to release steam while baking.
    • Notes
    • Nutrition

Recipe Ingredient

  • Pie dough – store bought or homemade
  • Spinach – either fresh or frozen
  • Ricotta – whole milk ricotta cheese
  • Parmesan cheese – freshly grated
  • Egg – large
  • Milk – for brushing before baking

If you don’t like spinach then you can substitute with swiss chard, kale or even beet greens.

Ingredients for the ricotta pie.

What is Ricotta Cheese?

Ricotta cheese is made from leftover whey from other cheeses, it can be from cow, goat, sheep or Italian Buffalo. Sometimes an acidifier is added.

Ricotta meaning recooked is just that, the recooking of the whey. Since it is not produced from curd, but from whey, ricotta cannot be considered a real cheese. The term ricotta can also mean the fresh one.

Most if not all the regions of Italy make their own ricotta but the most popular comes from Lazio, Abruzzo, Basilicata, Sicilia, Sardegna, Campania, Puglia, Calabria, Toscana, Friuli-Venezia Giulia, Lombardia e Piemonte. And Baked Ricotta is originally from the Region of Sardegna.

How to make a Spinach Ricotta Pie

In a medium bowl mix together with a wooden spoon or spatula the well-drained spinach (remove as much moisture as possible, nothing worse than a soggy pie), ricotta, parmesan cheese and egg.

Making the filling in a glass bowl.

Roll out the pie crust and fit to the pie plate, prick the dough well with the tongs of a fork. With the leftover dough use cookie cutters to cut out desired shapes, strips or use an extra pie crust to cover the top completely.

Pastry dough in the pie plate.

Add the filling to the pie crust.

Filling in the dough.
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    Cover with cut outs, strips or extra pie crust. Brush the top with milk.

    Placing the cutouts on top and brushing with milk.

    Bake for approximately 30 minutes, let sit for 5 minutes before cutting and serving.

    Baked pie in the pan on a wire rack.

    What to serve with a Ricotta Pie

    I like to serve it as a main dish with a couple of side dishes, such as a vegetable or two, including, one of my favourites Artichokes alla Romana or a Simple Tossed Green Bean dish, of course a simple salad or choose your favorite side dish.

    Recipe Tips

    • 1 pound of fresh spinach is equivalent to 1 cup of cooked spinach. A 10 ounce package of frozen spinach will make about 1 ½ cups cooked spinach.
    • For additional flavor, you could dice ½ yellow onion and sauté with spinach until the onions become translucent.
    • To make this with 3 cheeses, you could add ½ cup feta cheese to the spinach/chard mixture before adding to the pie crust.
    A slice of pie on a plate.

    Recipe FAQS

    How do I get water out of frozen spinach?

    Add paper towels to a bowl or strainer and place the cooked spinach on top. Fold the paper towels up and around the spinach and squeeze to remove the water.

    How to cook spinach?

    To sauté spinach, place 1-2 Tablespoons classic olive oil in a pan. Add spinach and toss to coat with the oil. Cover and cook for 1-2 minutes, stirring halfway through, until wilted. Remove from heat and drain.

    How to keep the crust from browning too much

    To keep the edges of your pie from browning too much, I recommend adding foil just around the edges once they are slightly browned.

    Is ricotta rustic pie the same as quiche?

    A quiche is similar, but has more eggs and milk in the filling. If you did want to make this into a quiche, you could add 6-7 eggs whisked together with ⅔ cups milk and combined with the spinach mixture. Quiches are typically served at breakfast or brunch.

    A slice on a plate and the pie in a pie plate.

    How to store Spinach Ricotta Pie

    Cover any leftovers well with plastic wrap or place in an airtight container and refrigerate. It will keep for up to 2-3 days in the fridge.

    Can you freeze the pie?

    Ricotta cheese freezes quite well, to freeze the pie, wrap the completely cooled pie in plastic wrap and place in a freezer safe bag or container. It will keep for 2-3 months in the freezer. Thaw overnight in the fridge.

    Whether you decide to serve this Spinach Ricotta Pie as a main dish or side dish I hope you enjoy it and be sure to let me know what you think. Buon Appetito!

    A slice of pie on a white plate with a fork.

    More Ricotta Cheese Recipes

    • Baked Ricotta
    • Ricotta Fritters
    • Ricotta Castagnole
    • Creamy Homemade Baked Cannoli
    A slice of pie on a white plate.

    Spinach Ricotta Pie

    Rosemary Molloy
    This Spinach Ricotta Pie is such a delicious appetizer or vegetarian dinner. With just a few ingredients and only 15 minutes of prep time.
    5 from 16 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Main Dish, Side Dish
    Cuisine Italian
    Servings 8
    Calories 182 kcal

    Ingredients
     
     

    • 2 cups cooked spinach or swiss chard* (either boil or steam to cook) cooled
    • 1 cup ricotta 250 grams
    • ⅓ cup freshly grated parmesan cheese
    • 1 large egg
    • 1-2 crust pie dough (homemade or store bought)

    *Drain really well, wring out a small amount at a time in your hands to remove as much moisture as possible. I used 1 cup of each.

      EXTRAS

      • 1-2 tablespoons milk (for brushing)

      Instructions
       

      • Pre-heat oven to 350F (180C). Lightly grease an 8 inch (20 cm) pie dish.
      • In a medium bowl mix together with a wooden spoon or spatula the well-drained spinach (remove as much moisture as possible, nothing worse than a soggy pie), the ricotta, parmesan cheese and egg.
      • Roll out the pie crust and fit to the pie dish, prick the dough well with the tongs of a fork. With the leftover dough use cookie cutters to cut out desired shapes, strips or use an extra pie crust to cover the top completely.
      • Add the filling to the pie crust and cover with the cut outs, strips or extra pie crust*. Brush the top with milk. Bake for approximately 30 minutes, let sit for 5 minutes before cutting and serving. Enjoy!

      *If covering the pie completely make slits or cut out a hole at the top of the pie to release steam while baking.

        Notes

        1 pound of fresh spinach is equivalent to 1 cup of cooked spinach. A 10 ounce package of frozen spinach will make about 1 ½ cups cooked spinach.
        Cover any leftovers well with plastic wrap or place in an airtight container and refrigerate. It will keep for up to 2-3 days in the fridge.
        Because of the cheese the texture may change but it is possible to freeze. Wrap the completely cooled pie in plastic wrap and place in a freezer safe bag or container. It will keep for 2-3 months in the freezer. Thaw overnight in the fridge.

        Nutrition

        Calories: 182kcalCarbohydrates: 12gProtein: 7gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 43mgSodium: 203mgPotassium: 114mgFiber: 1gSugar: 0.2gVitamin A: 913IUVitamin C: 2mgCalcium: 118mgIron: 1mg
        Keyword Italian ricotta pie, ricotta pie, spinach ricotta pie
        Tried this recipe?Let us know how it was!

        Updated from April 2, 2015.

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          1. John says

            January 29, 2023 at 4:16 am

            5 stars
            Looks great..can’t wait to make. You mention squeezing excess water out of spinach after sautéed. Would it be ok to squeeze water out before you sautéed???
            Stay well.

            Reply
            • Rosemary says

              January 29, 2023 at 8:43 am

              Hi John, the spinach isn’t sauteed, it’s boiled or steamed, cooled enough to handle then the moisture is squeezed out. Then continue with the recipe. Hope that helps. Take care!

              Reply
          2. Kathy says

            July 25, 2022 at 6:25 pm

            Hi, This looks delish! Is it necessary to cook the spinach before it bakes ? Thanks!

            Reply
            • Rosemary says

              July 25, 2022 at 8:52 pm

              Hi Kathy, thanks, yes you definitely have to cook the spinach before, you need to mix it together to form a creamy filling with the ricotta. Hope that helps. Take care.

              Reply
          3. Cindy Felix says

            October 27, 2021 at 8:08 pm

            Hi there. I’m just wondering if I can make this ahead and freeze it , and then bake it when I’m ready to serve it? Thank you for your help!

            Reply
            • Rosemary says

              October 28, 2021 at 6:08 pm

              Hi Cindy, yes you can, and it should be baked from frozen, it might take a bit longer to bake. Let me know how it goes.

              Reply
              • Cindy Felix says

                October 29, 2021 at 3:09 am

                Thank you! I will let you know! Can’t wait to try it and make a few for my daughters also!

              • Rosemary says

                October 31, 2021 at 6:57 pm

                Hi Cindy, great, let me know.

          4. Licia says

            July 5, 2021 at 8:44 pm

            5 stars
            I love anything ricotta! I would add a little nutmeg only because anytime I cook with greens Nana had a rule about using nutmeg. Love the simplicity and how delicious of a combination spinach and cheese become. I enjoy your recipes so much and your stories. Enjoy your summer, I miss Italy every time I read your posts.

            Reply
            • Rosemary says

              July 6, 2021 at 10:57 am

              Hi Licia, I know my MIL used nutmeg all the time also, and yes add it in! Thanks so much, Italy is finally opening up and it’s a hot summer as usual. Hopefully you can come visit again soon. Take care.

              Reply
          5. Mari says

            March 2, 2020 at 8:43 pm

            Authentic recipe! Instead of squeezing out the liquid, I toss the spinach into the skillet to saute with some garlic and a little red pepper, until the water cooks out. Adds a layer of flavor too.

            Reply
            • Rosemary says

              March 3, 2020 at 8:05 pm

              Thank Mari, sounds like a good idea.

              Reply
          6. Denise Ryan says

            February 3, 2017 at 11:39 pm

            5 stars
            Hey Rose made this tonight..Sautéed spinach with some onion and garlic .added a little nutmeg salt and pepper. It was FABULOUS, Thanks so much for your blog

            Reply
            • Rosemary says

              February 5, 2017 at 8:14 pm

              Hi Denise, thanks so much, sounds delicious, so glad you like it.

              Reply
          7. Sharon says

            June 29, 2015 at 10:28 pm

            Do you have a recipe for that pie crfust, it looks like it may have eggs in it. It looks yummy! It sure doesn’t look stor bought!

            Reply
            • Rose says

              June 30, 2015 at 11:40 am

              Hi Sharon, thank you, believe it or not it is store bought. Although you could probably use my crust recipe on Strawberry Cheesecake Mousse Pie, just leave out the sugar because you are making a savory pie and not a sweet one. Have a great day!

              Reply
          8. Randa says

            April 28, 2015 at 5:14 am

            I have a big family and I tried this on a site that doubles recipes well I had a ricotta ricotta rustic pie! Your the queen I looks so good! I’m scared to try mine! Wish me luck!

            Reply
            • Rose says

              April 28, 2015 at 5:13 pm

              Hi Randa, Thank you, hope you enjoy it! Let me know.

              Reply
          9. Veronica@downcakerylane says

            April 3, 2015 at 6:58 am

            This looks AMAZING! I can never get enough of spinach, and I just happen to have a lot of ricotta on hand…can’t wait to make it! I commented that I was going to use spinach on your other post and immediately there it is, lol. I guess great minds think alike, lol!

            Reply
            • Rose says

              April 3, 2015 at 8:39 pm

              Hi Veronica, haha I know I saw it. Have a Happy Easter!

              Reply
          10. Debi @ Surroundings by Debid says

            April 3, 2015 at 6:02 am

            this looks so good. I love these kinds of meals and this one looks delicious. I must try it! It was great to see you at the Thursday Favorite Things Blog Hop!
            Debi

            Reply
            • Rose says

              April 3, 2015 at 8:38 pm

              Thanks Debi! Happy Easter.

              Reply
          11. Diane P. says

            April 3, 2015 at 1:13 am

            Another great recipe—-with more mouth watering pictures. I LOVE spinach. I love ricotta. You hit another one out of the park, Rose. LOVE your recipes!

            Reply
            • Rose says

              April 3, 2015 at 8:39 pm

              Hi Diane, thanks again. Have a very Happy Easter.

              Reply
          12. April @ Girl Gone Gourmet says

            April 2, 2015 at 4:45 pm

            I love how simple this is – especially the premade pie dough part. Hope you have a great holiday – sounds like you have a fun weekend planned 🙂

            Reply
            • Rose says

              April 2, 2015 at 4:56 pm

              Hi April, thanks, I know sometimes pre-made pie dough makes it really easy! Have a happy Easter.

              Reply

          Hi, I'm Rosemary.

          Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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