Spinach Ricotta Pie
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8
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Calories
182 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Spinach Ricotta Pie
Description
Spinach Ricotta Pie features cooked and well-drained spinach mixed with ricotta cheese, Parmesan, and a binding egg, all encased in a pie crust. The spinach is cooked to remove moisture, preventing sogginess in the filling. The pie crust is rolled out and shaped into an 8-inch dish, then filled with the mixture before topping with extra crust or decorative cutouts. Brushing the crust with milk ensures a gentle browning when baked at 350°F for about 30 minutes. The combination of cheeses provides a creamy texture that contrasts with the pie's golden crust.
The pie slices hold well and make an easy dish to serve warm. It can be enjoyed on its own or alongside a fresh salad for a balanced meal. Its comforting texture and melted cheese make it satisfying dinner fare for vegetarians or those seeking a vegetable-rich dish.
Leftovers should be tightly wrapped or refrigerated in an airtight container and consumed within a few days. The pie can also be frozen after cooling completely; thaw overnight in the refrigerator before reheating to maintain texture and flavor integrity.
Ingredients
- 2 cups spinach or swiss chard; cooked by boiling or steaming; cooled
- 1 cup ricotta cheese 250 grams
- ⅓ cup Parmesan Cheese freshly grated
- 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
- Use well-drained spinach to avoid a soggy pie filling.
- Leftover pie should be covered or stored in an airtight container and refrigerated for up to 2-3 days.
- The pie can be frozen wrapped tightly in plastic wrap and placed in a freezer-safe container for up to 2-3 months; thaw overnight before reheating.
- One pound of fresh spinach yields about 2 cups cooked; adjust accordingly when substituting frozen spinach.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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