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!
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.
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.
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.
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.
Add the filling to the pie crust.
Cover with 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.
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.
Recipe FAQS
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.
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.
To keep the edges of your pie from browning too much, I recommend adding foil just around the edges once they are slightly browned.
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.
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!
More Ricotta Cheese Recipes
Spinach Ricotta Pie
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
Nutrition
Updated from April 2, 2015.
John says
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.
Rosemary says
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!
Kathy says
Hi, This looks delish! Is it necessary to cook the spinach before it bakes ? Thanks!
Rosemary says
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.
Cindy Felix says
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!
Rosemary says
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.
Cindy Felix says
Thank you! I will let you know! Can’t wait to try it and make a few for my daughters also!
Rosemary says
Hi Cindy, great, let me know.
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.