Spinach Ricotta Pie
Indulge in the comforting flavors of this Spinach Ricotta Pie, a savory masterpiece that combines fresh spinach, creamy ricotta, and tangy Parmesan cheese in a perfectly flaky pie crust. This crowd-pleasing dish is bursting with wholesome goodness, featuring hints of garlic, nutmeg, and black pepper for a fragrant and balanced filling. Ready in just an hour, including a quick 20-minute prep time, this recipe is perfect for brunches, light dinners, or potluck gatherings. Whether you use a store-bought or homemade crust, the golden-baked exterior encases a rich, velvety filling that will have everyone reaching for seconds. Serve it warm or at room temperature alongside a crisp side salad for an elegant yet easy-to-make meal.
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Recipe Information
Ingredients
- 450 grams Fresh spinach
- 250 grams Ricotta cheese
- 50 grams Parmesan cheese, grated
- 2 large Eggs
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, freshly grated
- 1 tablespoon Olive oil
- 1 piece Pie crust (store-bought or homemade)
Instructions
Preheat your oven to 190°C (375°F).
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the fresh spinach to the skillet, cooking until wilted. This should take about 3-4 minutes. Remove from heat and allow to cool slightly.
Once cooled, transfer the spinach to a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as possible.
In a large mixing bowl, combine the ricotta cheese, grated Parmesan cheese, eggs, salt, black pepper, and nutmeg. Mix until smooth and well combined.
Chop the wilted and drained spinach finely and add it to the ricotta mixture. Stir until evenly distributed.
Roll out your pie crust on a lightly floured surface and gently press it into a 9-inch pie dish. Trim any excess crust hanging over the edges.
Pour the spinach and ricotta filling into the prepared pie crust, spreading it out evenly.
Place the pie into the preheated oven and bake for 35-40 minutes, or until the filling is set and the crust is golden brown.
Remove the pie from the oven and let it cool for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
2161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.3 g | 168% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 575 mg | 192% | |
| Sodium | 4857 mg | 211% | |
| Total Carbohydrate | 174.5 g | 63% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 3.9 g | ||
| Protein | 86.1 g | 172% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2096 mg | 161% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 551 mg | 12% | |
*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.
