Spinach Ricotta Pie
A savory spinach and ricotta pie with a flaky crust, rich flavors, and creamy filling, perfect for brunch, dinner, or entertaining guests. Suitable for vegetarians.
Ingredients
Instructions
- Cook the frozen chopped spinach and drain well.
- Squeeze out excess liquid from the spinach.
- Saute minced onion in butter until transparent.
- Stir in the cooked spinach, salt, nutmeg, and pepper.
- In a large bowl, combine ricotta cheese, half and half, Parmesan cheese, and eggs.
- Mix thoroughly until smooth.
- Stir in the spinach mixture into the cheese mixture.
- Pour the filling into the deep-dish pie crust.
- Bake in a preheated oven at 350°F (175°C) for 50 minutes, or until the custard is set and the top is lightly browned.
Tips & Substitutions
To enhance the flavor, consider adding garlic or herbs like dill to the spinach mixture. If you're short on time, fresh spinach can be used instead of frozen; just sauté it until wilted. For a lighter version, substitute part of the Ricotta cheese with Greek yogurt. This dish is perfect for a gathering, especially alongside Mediterranean recipes.
Serving Suggestions
Serve the Spinach Ricotta Pie warm, garnished with fresh herbs like parsley or basil. It pairs beautifully with a light salad or roasted vegetables. Consider serving it alongside a refreshing cold dish like Baked Eggplant Delight for a delightful contrast. This pie makes an excellent brunch option or a satisfying vegetarian dinner.
Storage & Reheating
Leftover Spinach Ricotta Pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 20 minutes, or until heated through. You can also slice and microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach Ricotta Pie contains roughly 612 calories, with 9g protein, 24g carbohydrates, and 54g fat. It is an excellent source of vitamin C (64% of the Daily Value) and dietary fiber (22% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 1296mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. You'll need about 1 pound of fresh spinach to replace the two packages of frozen. Simply sauté it until wilted, then follow the recipe as directed.
Can I make this pie ahead of time?
Absolutely! You can prepare the filling and assemble the pie a day in advance. Just cover it tightly and refrigerate. Bake it right before serving for the best texture.
What can I serve with Spinach Ricotta Pie?
This pie pairs well with a variety of sides. Consider a simple mixed green salad, roasted vegetables, or even a light soup. For a Mediterranean twist, serve it with a side of Melitzanes Papoutsakia L'Odeon.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).