Spinach Ricotta Pie

Name: Spinach Ricotta Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 serving
Ingredients: 2 cups cooked spinach or swiss chard* (either boil or steam to cook) cooled; 1 cup ricotta; ⅓ cup freshly grated Parmesan cheese; 1 large egg; 1-2 crust pie dough (homemade or store bought); 1-2 tablespoons milk (for brushing)

User Reviews

5.0

72 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
8
Calories
182 kcal
Course
Side Dish, Main Course
Cuisine
Italian

Spinach Ricotta Pie

Gianna Palmer

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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.

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Ingredients

Servings

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)

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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 Information

Show Details

Calories 182kcal (9%) Carbohydrates 12g (4%) Protein 7g (14%) Fat 11g (17%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.003g Cholesterol 43mg (14%) Sodium 203mg (8%) Potassium 114mg (3%) Fiber 1g (4%) Sugar 0.2g (0%) Vitamin A 913IU (18%) Vitamin C 2mg (2%) Calcium 118mg (12%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 182 kcal

% Daily Value*

Calories	182kcal	9%
Carbohydrates	12g	4%
Protein	7g	14%
Fat	11g	17%
Saturated Fat	5g	25%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	0.003g	0%
Cholesterol	43mg	14%
Sodium	203mg	8%
Potassium	114mg	2%
Fiber	1g	4%
Sugar	0.2g	0%
Vitamin A	913IU	18%
Vitamin C	2mg	2%
Calcium	118mg	12%
Iron	1mg	6%