My Spinach Ricotta Pie is a simple but delicious savory pie that’s versatile enough to pull duty as an appetizer, side dish, or even breakfast or brunch. Filled with a creamy blend of ricotta, parmesan, baby spinach, and garlic, this is an easy one you’ll want to make again and again!
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Easy as pie – spinach ricotta pie
Whenever I’m looking to make something easy but impressive, I turn to my spinach ricotta pie.
The filling comes together quickly, and while you can certainly use homemade pie crust, I find that store-bought works just as well for this recipe and makes it even easier.
I love to serve my ricotta and spinach pie as a side to brothy soups, such as minestrone, Italian lentil soup, or stracciatella soup, but it’s also great for brunch or as an appetizer. It’s also an easier alternative to the more complex torta Pasqualina, which is traditionally served on Easter.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Pie crust. I’m using a store-bought 9″ deep-dish pie crust, though you can definitely make your own crust following the crust recipe I use for my homemade apple pie.
- Spinach. I’m using 1 pound of fresh baby spinach, which will reduce greatly once cooked. You can also use frozen spinach – a 10-ounce block of frozen spinach would be equivalent.
- Cheese. I love the combination of the creamy ricotta and nutty Parmigiano Reggiano. You could use Pecorino Romano in place of the parm as well, or a combination of the two.
- Eggs. The picture above shows 3 eggs, but when I finalized the recipe, I reduced it to 2 eggs, which is why the picture and the ingredient list is different.
- Nutmeg. Though this ingredient is optional, I do recommend using a pinch. I love the way nutmeg pairs with creamy greens, such as creamed spinach.
See the recipe card for full information on ingredients and quantities.
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How to make easy spinach ricotta pie
Each number corresponds to the numbered written steps below.
- Blanch or steam the spinach until wilted then strain through a colander and place on a clean kitchen towel.
- Once cool enough to handle, squeeze the excess water and discard from the spinach as shown, then transfer to a cutting board, chop, and set aside.
- Saute the onion until translucent in a large pan over medium heat with the butter and a pinch of salt. Add the garlic and cook for another 2 minutes.
- Add the spinach and saute for 2 minutes, then season with salt and pepper to taste.
- Transfer the spinach and onion mixture to a large mixing bowl and allow it to cool for 5 minutes, then add the ricotta, parmesan, and nutmeg, if using. Taste test and adjust any seasoning as needed.
- Once satisfied with the taste, add the eggs and mix.
- Pour the mixture into the pie crust and sprinkle with breadcrumbs, if using, then place the pie in a 400°F oven to bake.
- After baking for 10 minutes, reduce the temperature to 350°F and continue baking for another 25-35 minutes or until the pie reaches an internal temperature of 165°F, or a toothpick inserted in the center pulls out mostly clear. Allow the pie to cool for 10-15 minutes before serving.
Top tips
- Taste test before adding the eggs. Be sure to taste test the ricotta and spinach pie mixture before adding the eggs. Adjust any seasoning as needed. Depending on the cheese you use, you may need more salt. For example, if using Parmigiano Reggiano, you may need more salt than if you opt to use Pecorino.
- Use a thermometer for accuracy. Using a digital thermometer will take any guesswork out of the baking process.
- Let it settle. Though it may be tempting to dive right in, give the pie a good 15 minutes or so before slicing and serving.
More recipes you’ll love
If you love the combination of spinach and ricotta, give these recipes a try.
- Stuffed shells with spinach and ricotta
- Spinach lasagna rolls with white sauce
- Spinach-stuffed chicken breasts
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Spinach Ricotta Pie
Ingredients
- 1 9-inch deep pie crust
- 4 tablespoons unsalted butter
- 1 medium onion diced
- 3 cloves garlic minced
- 1 pound baby spinach
- 1 pound ricotta drained
- 1 cup grated parmesan cheese
- 1/8 teaspoon ground nutmeg optional
- salt and pepper to taste
- 2 large eggs beaten
- 3 tablespoons panko breadcrumbs optional
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Instructions
- Preheat oven to 400°F and set the rack to the middle level.
- Either blanch or steam the spinach until wilted then strain in a colander. Once the spinach is cool enough to handle, place it into a clean kitchen towel and squeeze out excess water. Chop the spinach and set aside.
- Heat a large pan to medium heat with the butter and add the onion and a pinch of salt. Cook the onion until translucent then add the garlic and cook for another 2 minutes. Add the spinach to the pan and saute for 2 minutes. Season with salt and pepper to taste. Place the contents into a large mixing bowl and let cool for 5 minutes.
- Mix in the ricotta, parmesan, and optional nutmeg. Taste test and season with salt and pepper to taste. When satisfied with the taste, mix in the eggs. Fill the pie crust with the mixture and sprinkle with the breadcrumbs. Place the pie in the oven to bake.
- After 10 minutes, lower the oven to 350°F and bake for another 25-35 minutes or until the pie reaches an internal temperature of 165°F. A toothpick should pull out mostly clear but an instant read thermometer will be more accurate.
- Remove the pie from the oven and let cool down for 10-15 minutes before cutting. Enjoy!
Notes
- Spinach. 1 pound of fresh baby spinach after steaming and draining equals approximately 1 10-ounce block of frozen spinach
- Cheese. Pecorino Romano can be subbed for parmesan cheese.
- Extra filling. You shouldn’t have extra filling if you use a 9-inch deep pie crust , but if you do, it can be baked in a small ramekin or saved for another purpose.
- Leftovers. Spinach ricotta pie can be saved in the fridge for up 4 days and can be reheated in the oven or microwave. The pie can be frozen for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Wonderful recipe. Very easy to make . Thanks Jim for all your recipes
So happy to hear that, Albert!
Easy enough, but in place of spinach, what else could I use? /Thank you.
You could use other similar greens, such as escarole or kale.