Spinach ricotta pie is a timeless dish that brings together creamy ricotta and fresh spinach in a flaky, golden crust. This savory pie has roots in Mediterranean cuisine where simple, wholesome ingredients create comforting meals. It’s perfect for any occasion whether a family dinner or a potluck gathering.
We love how easy it is to prepare yet packed with flavor and nutrition. The combination of tender spinach and smooth ricotta makes every bite satisfying and delicious. Plus, it’s a great way to sneak in some greens without sacrificing taste.
In this recipe, we’ll guide you through each step to make a perfect spinach ricotta pie that’s both impressive and approachable. Whether you’re a seasoned cook or trying it for the first time, this pie is sure to become a favorite in your kitchen.
Ingredients
To create the perfect Spinach Ricotta Pie, we need fresh, high-quality ingredients that bring together a flaky crust and a creamy, flavorful filling. Below are the essential components divided into the crust and filling sections for clarity and ease.
For the Pie Crust
We want the crust to be tender yet crisp, providing a sturdy base that complements the rich filling.
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 4-6 tablespoons ice-cold water
For the Filling
The filling balances creamy ricotta, fresh spinach, and savory seasonings for a deliciously hearty bite.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Fresh spinach | 1 pound (about 10 cups packed) | Thoroughly washed and chopped |
| Ricotta cheese | 1 ½ cups | Whole milk preferred |
| Grated Parmesan cheese | ¾ cup | Freshly grated |
| Eggs | 3 large | Beaten |
| Garlic cloves | 2 cloves | Minced |
| Olive oil | 2 tablespoons | For sautéing spinach |
| Salt | 1 teaspoon | Adjust to taste |
| Freshly ground black pepper | ½ teaspoon | To taste |
| Nutmeg | ¼ teaspoon | Freshly grated, optional |
This ingredient list ensures that every layer of our Spinach Ricotta Pie packs vibrant flavors and a perfect texture.
Equipment Needed
To craft our spinach ricotta pie with precision and ease, we need the right equipment at hand. Having these tools ready ensures a smooth cooking process and a perfect final pie.
Essential Tools for the Crust
- Mixing Bowl: A large bowl to combine flour, salt, and butter.
- Pastry Cutter or Fork: To cut cold butter into the flour for a flaky crust.
- Measuring Cups and Spoons: For accurate ingredient portions.
- Rolling Pin: To roll out the dough to an even thickness.
- Plastic Wrap: To chill and rest the dough before rolling.
Equipment for the Filling and Assembly
- Large Skillet: To sauté the spinach and garlic with olive oil.
- Colander or Sieve: For draining excess moisture from cooked spinach.
- Mixing Bowl: To combine ricotta, Parmesan, eggs, and seasonings.
- Whisk or Spoon: For mixing the filling ingredients until smooth.
- 9-inch Pie Dish or Baking Pan: For shaping and baking the pie.
- Pastry Brush: To apply egg wash or olive oil on the crust surface.
- Oven Mitts: For safe handling of hot dishes.
- Cooling Rack: To cool the pie evenly after baking.
Optional but Helpful
- Food Processor: For quickly making the pie dough if preferred.
- Grater: Freshly grate Parmesan cheese for enhanced flavor.
- Kitchen Scale: For precise measurement when scaling the recipe.
| Equipment | Purpose |
|---|---|
| Mixing Bowl | Combine dough and filling |
| Pastry Cutter | Cut butter into flour |
| Rolling Pin | Roll out pie dough |
| Skillet | Sauté spinach and garlic |
| Colander | Drain spinach |
| Pie Dish | Bake the pie |
| Pastry Brush | Brush crust for browning |
Prep Work
Before assembling our Spinach Ricotta Pie, we need to prepare the spinach and ricotta mixture carefully and ensure the oven is ready for baking. These steps set the foundation for a flavorful and perfectly textured pie.
Preparing the Spinach
- Rinse 1 pound of fresh spinach thoroughly under cold water to remove any dirt or grit.
- Drain the spinach in a colander and pat dry using a clean kitchen towel or paper towels.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add 2 minced garlic cloves to the skillet and sauté until fragrant, about 30 seconds.
- Add the spinach in batches, stirring continuously, and cook until wilted, approximately 3–4 minutes.
- Transfer the cooked spinach to the colander and press gently with the back of a spoon or your hands to squeeze out excess moisture. Removing moisture is crucial to prevent a soggy pie filling.
- Chop the spinach finely before combining it with the ricotta mixture.
Preparing the Ricotta Mixture
In a large mixing bowl, combine the following ingredients to create our creamy ricotta filling:
| Ingredient | Quantity | Notes |
|---|---|---|
| Ricotta cheese | 1 ½ cups | Whole-milk ricotta preferred |
| Grated Parmesan | ½ cup | Adds savory depth |
| Eggs | 2 large | Lightly beaten |
| Salt | ½ teaspoon | To taste |
| Black pepper | ¼ teaspoon | Freshly ground |
| Nutmeg (optional) | A pinch | Enhances warmth |
- Combine ricotta, Parmesan, and eggs in the bowl.
- Season with salt, pepper, and optional nutmeg.
- Mix thoroughly until the ingredients form a smooth and cohesive filling.
- Fold in the chopped spinach until evenly incorporated.
Preheating the Oven
We need to preheat our oven to 375°F (190°C) to ensure the pie bakes evenly with a golden crust and bubbly filling.
- Place the oven rack in the middle position to promote even heat circulation.
- Allow the oven to fully preheat before placing the pie inside, guaranteeing consistent baking temperature throughout.
By completing these prep tasks meticulously, we ensure every bite of our Spinach Ricotta Pie is rich, savory, and perfectly textured.
Directions
Follow these detailed steps to create a flaky spinach ricotta pie with a rich, creamy filling and perfectly golden crust.
Making the Pie Crust
- In a large mixing bowl, combine 2 cups all-purpose flour and ½ teaspoon salt.
- Using a pastry cutter, cut ¾ cup cold unsalted butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ¼ to ½ cup ice-cold water, 1 tablespoon at a time, mixing gently until the dough begins to hold together.
- Gather the dough into a ball, flatten it into a disk, wrap it tightly with plastic wrap, and refrigerate for at least 30 minutes.
- After chilling, lightly flour your work surface and rolling pin.
- Roll the dough into a 12-inch circle about ⅛ inch thick, ready for pie dish transfer.
Assembling the Filling
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add 2 minced garlic cloves and sauté until fragrant, about 1 minute.
- Add 10 ounces fresh spinach in batches, cooking until wilted and bright green.
- Transfer the spinach to a colander and press to remove excess moisture, then chop coarsely.
- In a large mixing bowl, combine:
| Ingredient | Quantity |
|---|---|
| Ricotta cheese | 1 ½ cups |
| Grated Parmesan cheese | ½ cup |
| Eggs | 2 large |
| Chopped cooked spinach | ~1 ½ cups (packed) |
| Salt | ½ teaspoon |
| Freshly ground pepper | ¼ teaspoon |
| Ground nutmeg (optional) | ⅛ teaspoon |
- Mix all ingredients thoroughly until smooth but still textured with spinach.
Assembling the Pie
- Preheat your oven to 375°F (190°C)–this ensures even baking.
- Lightly grease a 9-inch pie dish with butter or non-stick spray.
- Carefully transfer the rolled-out crust into the pie dish, gently pressing it into the corners.
- Trim any overhanging dough to about 1 inch.
- Pour and spread the spinach ricotta filling evenly inside the crust.
- Optionally, roll out remaining dough to create decorative top crust or lattice.
- Brush the crust edges lightly with a beaten egg for a golden finish.
- If using a top crust, seal the edges by pinching them together or crimping with a fork.
Baking the Pie
- Place the pie on the middle oven rack.
- Bake for 40 to 45 minutes until the crust is deep golden and the filling is set but slightly jiggly in the center.
- If the crust edges brown too quickly, cover them loosely with aluminum foil after 30 minutes.
- Remove from the oven and place the pie on a cooling rack.
- Allow it to cool for at least 15 minutes before slicing to let filling firm up.
Serving Suggestions
To elevate our Spinach Ricotta Pie experience, pairing it with complementary dishes enhances both flavor and presentation. Here are some perfect serving suggestions to make the pie shine at any meal.
Ideal Side Dishes
- Fresh Salad: A crisp mixed greens salad with a light lemon vinaigrette cuts through the pie’s creamy texture. Consider arugula or baby spinach with cherry tomatoes, cucumbers, and thinly sliced red onions.
- Roasted Vegetables: Oven-roasted asparagus, bell peppers, or zucchini add vibrant color and an earthy balance.
- Soup Starter: A warm bowl of tomato basil or roasted red pepper soup pairs beautifully with the flaky pie crust and rich filling.
Beverage Pairings
For the best dining experience, choose drinks that complement the savory, herbal notes of the pie.
| Beverage Type | Recommendation | Flavor Profile |
|---|---|---|
| White Wine | Sauvignon Blanc or Pinot Grigio | Crisp acidity, light citrus, and herbaceous notes |
| Red Wine | Chianti or Pinot Noir | Light-bodied, fruity, subtle earthiness |
| Non-Alcoholic | Sparkling water with lemon | Refreshing, palate-cleansing |
| Herbal Tea | Chamomile or mint | Soothing, mild complement to rich cheeses |
Presentation Tips
- Serve Warm or Room Temperature: Allow the pie to cool for 10-15 minutes after baking for easier slicing and optimal flavor.
- Garnish with Fresh Herbs: Sprinkle chopped fresh basil, parsley, or dill atop each serving for an aromatic boost.
- Slice with Care: Use a sharp serrated knife and wipe between cuts to keep slices neat and visually appealing.
Our Spinach Ricotta Pie transforms from a simple savory dish to a culinary centerpiece when paired thoughtfully. Whether it’s a casual lunch or an elegant dinner, these suggestions ensure every bite is a delight.
Storage and Leftovers Tips
Proper storage of our Spinach Ricotta Pie ensures every slice remains as delicious as the first serving. Follow these guidelines to keep the pie fresh and flavorful.
Cooling Before Storage
Before storing, allow the pie to cool completely on a wire rack. This step prevents condensation from forming inside the container, which can make the crust soggy.
Refrigeration
- Wrap the cooled pie tightly with plastic wrap or place it in an airtight container.
- Store in the refrigerator for up to 4 days.
- To maintain the texture, reheat slices in a preheated oven at 350°F (175°C) for 10-15 minutes until warm and crisp.
Freezing for Longer Storage
- To freeze, wrap the pie firmly in aluminum foil and then place it inside a freezer-safe bag.
- Store in the freezer for up to 2 months.
- Thaw overnight in the refrigerator before reheating.
- Reheat in the oven at 350°F (175°C) for 20-25 minutes until hot and bubbly.
| Storage Method | Temperature | Duration | Reheating Instructions |
|---|---|---|---|
| Refrigeration | 40°F (4°C) | Up to 4 days | Oven at 350°F for 10-15 minutes |
| Freezing | 0°F (-18°C) | Up to 2 months | Thaw overnight, oven at 350°F for 20-25 minutes |
Tips for Leftover Use
- Use leftovers as a savory breakfast with a side of eggs.
- Cut into smaller portions for portable lunch snacks.
- Enhance reheated slices with fresh herbs like basil or parsley to revive flavor.
- Pair reheated slices with a fresh salad or a warm soup to complete the meal.
Conclusion
Spinach Ricotta Pie is a timeless dish that brings together simple ingredients for a flavorful and satisfying meal. Its balance of creamy filling and flaky crust makes it a versatile choice for any occasion, whether a casual family dinner or a special gathering.
With the right preparation and attention to detail, this pie delivers both nutrition and taste without complexity. We’re confident that once you try this recipe, it will become a favorite in your kitchen repertoire. Enjoy crafting and sharing this delightful Mediterranean-inspired classic!
Frequently Asked Questions
What is a Spinach Ricotta Pie?
Spinach Ricotta Pie is a savory Mediterranean dish featuring a flaky crust filled with creamy ricotta cheese mixed with fresh spinach and seasonings. It’s known for its rich flavor and nutritional benefits.
Is Spinach Ricotta Pie easy to make?
Yes, the pie is straightforward to prepare with simple ingredients and step-by-step instructions, suitable for both beginners and experienced cooks.
What ingredients are needed for the crust?
The crust requires all-purpose flour, salt, unsalted butter, and ice-cold water to create a tender and crisp base for the pie.
What goes into the filling?
The filling includes fresh spinach, ricotta cheese, grated Parmesan, eggs, garlic, olive oil, salt, pepper, and optionally nutmeg for extra flavor.
How do you prevent a soggy filling?
Cooking and thoroughly draining the spinach removes excess moisture, preventing sogginess in the pie filling.
What equipment is essential for making the pie?
Key tools include a mixing bowl, pastry cutter, rolling pin, large skillet, colander, pie dish, and oven mitts. Optional tools are a food processor and kitchen scale.
How is the pie assembled before baking?
The crust is rolled out into a pie dish, the spinach-ricotta filling poured in, optionally topped with another crust, and edges brushed with egg wash to achieve a golden finish.
What are good serving suggestions?
Serve the pie warm or at room temperature with a fresh salad, roasted vegetables, or a warm soup, paired with wines or herbal teas for a complete meal.
How do I store leftovers?
Cool the pie completely, then refrigerate for up to 4 days or freeze for up to 2 months. Reheat gently to maintain flavor and texture.
Can leftover pie be used in other meals?
Yes, leftover slices work great with eggs for breakfast or can be garnished with fresh herbs to refresh the flavor during reheating.