Spinach Ricotta Rustic Pie a fast and delicious healthy Savory Pie. Made with fresh Ricotta and fresh or frozen Spinach. Spinach Ricotta Pie makes a yummy light dinner or amazing appetizer.
I thought I would share this Spinach Ricotta Rustic Pie just before Easter as a lot of us will be serving a meatless Good Friday meal.
In Italy when you talk Torta Rustica/Rustic Pie people usually have a Spinach Ricotta Pie 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, the Spinach Ricotta Rustic Pie.
If you are looking for something a little lighter, healthier and meatless this pie is perfect. Again made with a pre-made pie crust.
You can toss the spinach, ricotta and some freshly grated Parmesan Cheese filling together in 5 minutes. It is then baked in the over for 30 minutes. And there you have a Tasty, Quick and Easy dinner or Appetizer.
In Italy on Easter Sunday we usually make a delicious lasagna or a some sort of Baked Pasta Dish, a Meat Dish is usually served, more often than not some type of Roasted Meat.
And you can’t forget an extra serving of delicious Roasted Potatoes with rosemary.
A side vegetable or two, including, one of my favourites Artichokes alla Romana or a Simple Tossed Green Bean dish, and of course you can’t forget an amazing dessert, which in our house is usually some type of Tiramisu.
Easter Monday is also a big celebration of food here in Italy, in a lighter but no less foodie day. Young people get together with their friends and if weather permits it will be their first picnic of the year!
Spinach Ricotta Rustic Pie
The Italian and I will be getting together with friends at their country house and hopefully having our first barbecue of the year.
Whatever you decide to serve or do I hope you have a very Happy Easter and I would love to know what everybody is cooking this holiday weekend. Buon Appetito!
Ricotta Rustic Pie
Ingredients
- 2 cups cooked spinach or swiss chard (must 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
- 1 cup ricotta 250 grams
- 1/3 cup freshly grated parmesan cheese
- 1 egg
- 2 crust pie dough
Instructions
- Pre-heat oven to 350° (180° celsius). Lightly grease a 7 inch (18 centimeter) pie/cake pan.
- Roll out the pie crust and fit to the pie/cake pan, with the leftover dough use cookie cutters to cut out desired shapes, strips or use an extra pie crust to cover the top completely.
- In a medium bowl mix together well-drained swiss chard and or spinach (remove as much moisture as possible, nothing worse than a soggy pie)*, ricotta, parmesan cheese and egg.
- Add filling to pie crust and cover with cut outs, strips or extra pie crust. Brush the top with a beaten egg or milk. Bake for approximately 30 minutes, let sit for 5 minutes, cut and serve. Enjoy!
Nutrition
Licia says
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.
Rosemary says
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.
Mari says
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.
Rosemary says
Thank Mari, sounds like a good idea.
Denise Ryan says
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
Rosemary says
Hi Denise, thanks so much, sounds delicious, so glad you like it.
Sharon says
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!
Rose says
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!
Randa says
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!
Rose says
Hi Randa, Thank you, hope you enjoy it! Let me know.
Veronica@downcakerylane says
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!
Rose says
Hi Veronica, haha I know I saw it. Have a Happy Easter!
Debi @ Surroundings by Debid says
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
Rose says
Thanks Debi! Happy Easter.
Diane P. says
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!
Rose says
Hi Diane, thanks again. Have a very Happy Easter.
April @ Girl Gone Gourmet says
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 🙂
Rose says
Hi April, thanks, I know sometimes pre-made pie dough makes it really easy! Have a happy Easter.