Spinach ricotta pie is a straightforward and delightful savory tart that can be crafted with puff pastry – as I opted for – or with shortcrust pastry. Perfect as an appetizer or a satisfying vegetarian meal, this pie showcases one of the quintessential pairings in Italian cuisine. It’s a combination frequently used in other typical recipes, such as ravioli or vegetarian lasagna..
For this spinach ricotta pie, I used fresh spinach, gently wilting them in a pot with just a little of water to retain their flavor and nutritional goodness. The same recipe can also be executed using frozen spinach, but they should be briefly boiled and well-squeezed before joining the filling. Depending on your taste preferences, you can prepare the ricotta and spinach filling using cow’s milk ricotta, sheep’s milk ricotta, or, for an even more robust flavor, buffalo ricotta.
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Ingredients for a ricotta and spinach savory pie, 10 inches (26 cm) in diameter
- Power 440,45 (Kcal)
- Carbohydrates 27,09 (g) of which sugars 0,94 (g)
- Proteins 18,56 (g)
- Fat 29,26 (g) of which saturated 9,78 (g)of which unsaturated 18,03 (g)
- Fibers 2,55 (g)
- Sodium 374,68 (mg)
Indicative values for a portion of 190 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
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How to prepare spinach ricotta pie
Qui puoi leggere la ricetta in italiano!
To prepare Spinach Ricotta Pie, start by cooking the spinach. If using fresh spinach, after cleaning them, place them in a large, thick-bottomed pot with half a glass of water and a pinch of salt.
Cover with a lid and let them wilt over high heat, stirring often, until cooked. This should take 3-4 minutes. If using frozen spinach, boil them while still frozen for 3-4 minutes in plenty of slightly salted water.
In both cases, once cooked, drain the spinach and squeeze them well (either with your hands or by placing small amounts between two plates) to remove most of their water; otherwise, they might make the puff pastry excessively moist. After cooking and squeezing, roughly chop the spinach with a knife.
In a bowl, combine the ricotta with a pinch of salt, a grind of pepper, and a bit of nutmeg, mixing them briefly with a spoon. Add the grated Parmesan cheese.
Mix again with a spoon until a creamy consistency forms. At this point, add the chopped spinach, and after incorporating them, add the egg.
Mix carefully until you achieve a homogeneous mixture. Line a 10 inch (26 cm) diameter round cake pan with baking paper and overlap the sheet of puff pastry, making it adhere to both the bottom and the edges of the cake pan. Prick the bottom with a fork.
Pour the ricotta and spinach mixture onto the pastry, spreading it evenly over the entire surface of the savory pie. Fold the edges inward.
Bake the Spinach Ricotta Pie in a preheated oven at 392 °F (200 °C) for about 40 minutes, then remove it from the oven and let it cool before enjoying. Serve the Spinach Ricotta Pie as an appetizer (in this case, the quantities are suitable for 6-8 people) or as a vegetarian main course (for 4-6 people).
How to store
Once cooled, Spinach Ricotta Pie can be stored in the refrigerator for a couple of days.
Tips and variations
To enrich the Spinach Ricotta Pie, you can add 1/2 cup of ham in cubes to the filling, or the same amount of bacon previously sautéed in a pan.
Like all pies of this kind, Spinach Ricotta Pie can also be an excellent recipe to use up leftover cold cuts and cheeses.
Varied doses for servings