Spinach Ricotta Pie

5 from 24 votes

This Spinach Ricotta Pie is such a delicious appetizer or vegetarian dinner. With just a few ingredients and only 15 minutes of prep time.

Prep Time15

Cook Time30

Total Time45

Course: Main Dish, Side Dish

Cuisine: Italian

Servings:

Calories: 182kcal

Author: Rosemary Molloy

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)

US Customary - Metric

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