Ricotta and Spinach Pie – Easy 3-Cheese Recipe
This post may include affiliate links, meaning I will earn a small commission if you purchase through my link. Affiliate Disclaimer.
Ricotta and Spinach Pie is a savory Italian dish that combines creamy ricotta cheese with tender spinach in a flaky pastry crust. It’s perfect as an appetizer, a side dish, or a main dish for lunch or dinner.
This Italian pie features spinach and three cheeses: ricotta, of course, mozzarella, and pecorino romano baked in a buttery crust. It looks and tastes like you cooked all day, but in reality, this ricotta pie recipe is ready to bake in about 15 minutes!
Savory ricotta pies like Pizza Rustica are usually served at Easter in most Italian homes, but I think this spinach version should be enjoyed all year round. It is easy to assemble, packs a ton of flavor, and makes a tasty addition to your meatless Monday menu.
Ingredients and Notes
Spinach: I like to use frozen spinach, but it can also be made using fresh spinach. If you are not using baby spinach, remove any tough stems or veins. The spinach will need to be steamed, drained, and chopped.
Ricotta: Whole milk ricotta works well, but part skim is also a good option. I don’t always drain the ricotta unless it has a lot of liquid. Then I suggest draining it to remove excess water, or the pie will be soggy.
Mozzarella: To save time, buy shredded mozzarella rather than shredding it yourself.
Grated Pecorino Romano Cheese: Romano adds a nice salty bit to this savory pie, but you can substitute parmesan cheese if you don’t have it. The parmesan will be a little nuttier and a bit less salty.
Diced White Onion and Minced Garlic
Large Eggs: The eggs act as a binder for the filling.
Pie Crust: This recipe uses a store-bought refrigerated plain pie crust, which makes putting the pie together a breeze. Of course, you can make your pie crust if you have a favorite recipe or want to try Sally’s Baking Addiction Homemade Pie Crust recipe.
How to Make Ricotta Spinach Pie
- Place the pie crust in an 8″ pie plate or baking dish. Pierce the bottom and sides of the crust with a fork and set aside.
- Heat olive oil in a large skillet set over medium heat. Saute the onion until tender, add the garlic, and cook for one minute. Stir in the chopped spinach, salt, and pepper, and cook for another minute or two. Let the spinach mixture cool for a few minutes.
- Mix the spinach mixture with the eggs, ricotta, Romano, and mozzarella cheese in a large bowl.
- Pour the ricotta filling into the prepared pie crust, smooth it out with a spoon, and sprinkle the top of the pie with some additional Romano cheese.
- Bake it in a 350-degree F oven for 35-45 minutes or until the top of the pie filling turns a light golden brown. After removing it from the oven, let the spinach ricotta pie rest for about 10 minutes. Then, use a sharp knife to cut it into wedges.
Cooking and Serving Tips
- The spinach and ricotta should be drained of excess water, but they should not be completely dry. A little moisture creates a creamy pie filling.
- Taste the filling before you pour it into the crust, and season it to taste. I have made this many times, and depending on your cheese, it may need an additional sprinkle of salt or black pepper.
- Cover the edges with aluminum foil if the crust gets dark before the filling is done.
- The best way to get nice, clean cuts is to wait until the pie has cooled to room temperature before using a sharp knife to cut into it.
- This ricotta pie is delicious and served warm or at room temperature.
Variations
Here are some delicious variations of Italian ricotta pie that you might want to try.
- Add crumbled Italian sausage to the filling to make a hearty pie perfect for dinner.
- In this recipe, you can use cooked kale, swiss chard, or even mustard greens.
- If you don’t want to use pie dough, you can form your crust with a sheet of puff pastry or buttered sheets of phyllo.
Storing Leftovers
Leftovers can be refrigerated for several days if covered with plastic wrap or placed in an airtight container. The ricotta pie can be frozen in a freezer-safe container or wrapped tightly in plastic wrap and then placed in a freezer bag.
Other Ricotta Recipes
If you are like me, you always have a creamy tube of ricotta in your refrigerator. Well here are some of my favorite ways to use it.
My most popular year-round appetizer is Baked Ricotta. Spread it on crostini or serve it with fresh veggies. It is delicious!
When it comes to dinner entrees, you can’t go wrong with Homemade Four-Cheese Ravioli. These tender pasta pockets are filled with creamy ricotta, mozzarella, pecorino, and parmesan—yum!
We can’t forget about dessert! How about a sweet Ricotta pie or an Italian cheesecake with ricotta and mascarpone? Or two traditional Italian cookies that never disappoint: Ricotta Cookies and Lemon Ricotta Cookies. Both are soft, tender, and absolutely delicious!
I love to get your feedback, so if you try this Ricotta and Pie or any other recipe on this website, please leave me a comment below. I hope you enjoy our recipes, and I look forward to hearing from you!
You can also follow me on Facebook, Instagram, and Pinterest for more recipes your family will love!
Ricotta and Spinach Pie Recipe
Ricotta and Spinach Pie
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Enza’s Quail Hollow Kitchen
Equipment
- 1 8" Pie plate or baking dish
Ingredients
- 1 Pie Crust Dough unbaked
- 20 oz Spinach frozen, drained and chopped
- ⅓ cup Onion Chopped
- 2 cloves Garlic Minced
- 2 cup Ricotta Drained
- ¾ cup Mozzarella Cheese Shredded
- ¾ cup Pecorino Romano Cheese Grated
- 3 Eggs Large, slightly beaten
- ½ tsp Salt Kosher
- ¼ tsp Black Pepper Ground
Instructions
- Pre-heat the oven to 350℉. Roll out the pie dough and press it into the bottom and sides of the pie plate. Peirce the bottom and sides of the dough with a fork and set it aside.
- Add olive oil to a large skillet set over medium heat. When the oil is glistening, add the onion and cook until it is tender. Add the garlic and cook until it is fragrant, being careful not to burn it. Add the spinach, salt, and pepper to taste and mix well. Let the spinach cool for 5 minutes.
- Add the ricotta, mozzarella, pecorino, spinach mixture, and eggs to a large bowl. Mix well so that the ingredients are evenly combined. Transfer the ricotta and spinach filling to the prepared pie crust and spread it out evenly. Sprinkle some additional pecorino over the top if you like.
- Bake for 35-45 minutes. The top of the filling should be starting to turn golden brown. Remove it from the oven and let it cool for 10-15 minutes before slicing it and serving.
Video
Notes
Cooking and Serving Tips
- The spinach and ricotta should be drained of excess water, but they should not be completely dry. A little moisture creates a creamy pie filling.
- Taste the filling before you pour it into the crust, and season it to taste. I have made this many times, and depending on your cheese, it may need an additional sprinkle of salt or black pepper.
- Cover the edges with aluminum foil if the crust gets dark before the filling is done.
- The best way to get nice, clean cuts is to wait until the pie has cooled to room temperature before using a sharp knife to cut into it.
- This ricotta pie is delicious served warm or at room temperature.
How much ricotta
It does not state
Sorry about that! 2 cups!
How much ricotta
The recipe does not indicate
Hi Anna, I can’t beleive I left off the most important ingredient! 2 cups!