Potato Broccoli Ricotta Pie
Elevate your dinner table with this hearty and wholesome Potato Broccoli Ricotta Pie, a savory delight that combines creamy mashed potatoes, tender broccoli florets, and rich ricotta cheese in a crustless pie perfect for any occasion. Infused with the aromatic flavors of garlic and oregano, and topped with a golden Parmesan finish, this recipe offers a cozy, vegetarian twist on a classic comfort dish. It's easy to prepare with simple, fresh ingredients and bakes to perfection in just under an hour. Whether served as a main course or a show-stopping side dish, this pie is a crowd-pleaser that pairs beautifully with a crisp green salad or roasted vegetables. With its creamy texture, cheesy goodness, and nutrient-packed broccoli, this recipe makes it easy to turn simple produce into something truly extraordinary!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 1 head Broccoli
- 1 cup Ricotta cheese
- 0.5 cup Grated Parmesan cheese
- 2 large Eggs
- 2 tablespoons All-purpose flour
- 2 Garlic cloves, minced
- 1 tablespoon Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Butter
- 2 tablespoons Bread crumbs
Instructions
Peel and dice the potatoes. Place them in a pot, cover with water, and boil until tender, about 15 minutes. Drain and mash them until smooth, then let cool slightly.
While the potatoes cook, wash and chop the broccoli into small florets. Steam or boil them until tender (about 5-7 minutes), then drain and set aside.
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with the butter and sprinkle the bread crumbs evenly to coat the bottom and sides.
In a large mixing bowl, combine the mashed potatoes, ricotta cheese, and Parmesan cheese. Stir until well blended.
In a small pan, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute, or until fragrant. Add this to the potato mixture.
Whisk the eggs in a separate bowl and add them to the potato mixture. Stir in the flour, oregano, salt, and black pepper until fully incorporated.
Fold in the cooked broccoli florets gently, ensuring they are distributed evenly throughout the mixture.
Pour the mixture into the prepared pie dish and smooth out the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until the top is golden and the pie is set in the center.
Allow the pie to cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 4159 mg | 181% | |
| Total Carbohydrate | 228.7 g | 83% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 15.9 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 1827 mg | 141% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 5705 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
