Hey guys, who’s going meatless today? Here’s a simple, yet really filling meatless meal you can add to your recipe box. It’s the perfect make ahead meal for a busy week ahead, but equally good to put on your Sunday Brunch table. No matter how you serve it, this Spinach Ricotta pie, is super easy and quite tasty.
Paying tribute to an Easter Favorite
Like many of my recipes, this one comes with memories of my Mother’s kitchen and that’s what makes it so special. This simple, savory pie was one of those dishes I remember her making during Easter. With so many meatless meals on the menu leading up to the holiday, she often made this spinach pie. I didn’t always love it, but my sister went crazy for it. Fast Forward all these years, I LOVE it and as a busy mom, I really appreciate how easy it is to make.
Even though I know there are countless Spinach Ricotta Pie recipes out there, I am really excited to share my Mom’s recipe with you. Well mostly hers… I’ve actually changed up her recipe just a smidge. The recipe she had called for thawed and drained frozen spinach, ricotta cheese, parmesan cheese, eggs and paprika. I felt however, like the recipe needed a little shredded mozzarella, along with a few sprinkles of nutmeg. And in the essence of time, I decided to use a refrigerated pie crust. These small tweaks, in my opinion make for a slightly tastier, easier Spinach Ricotta Pie.
A few tips
As a whole, this recipe could not be any easier. There isn’t more to this recipe than just setting up your crust into the pie plate, mixing all the ingredients and baking in the oven until set and golden brown. With that said however, there are a few tips that i think will help along the way.
Cooking Tip 1: MAKE SURE SPINACH IS DRY! Defrost the spinach over night in a strainer lined with cheesecloth, and allow to drain as it thaws. The next day, strain all the spinach inside the cheese cloth over the sink. Watery spinach will make for a watery pie.
Cooking Tip 2: Drain RICOTTA CHEESE! Try and drain as much liquid from the ricotta cheese as possible. You can use the same method as above, drain the ricotta cheese over night with cheesecloth over a bowl.
Cooking Tip 3: Cover the edges of the pie crust about half way through with foil so they do not get burnt. I like to cook the pie in the lower 2/3rds of the rack for the first 30 minutes, then cover with foil and place on the bottom rack for the remaining time. I personally, like the crispier crust on the bottom too.
No matter what the occasion or meal, this Spinach Ricotta Pie is the perfect meal for brunch, lunch and dinner! I hope you’ll give it a try and maybe even make some changes of your own. Don’t forget to let me know what you think in the comments below. Until we cook again my friends!
This post was brought to you today courtesy of my friends at Cento Foods. Please support the brands that help me bring you recipes.
Spinach Ricotta Pie
- 1 Package Chopped Frozen Spinach Thawed and drained
- 2 lbs ricotta cheese
- 3/4 cup Grated Parmesan Cheese
- 4 oz grated mozzarella
- 3 large eggs
- 1/2 tsp Cento Sicilian Sea Salt
- 1/8 tsp black pepper
- 1 Refrigerated Pie Crust
- Nutmeg & Paprika for spinkling
- Preheat oven to 350 F. Rollout crust in an 8" pie plate. Crimp edges of the crust and set aside.
- Mix together all the cheeses, eggs, spinach, sicilian sea salt and pepper. Scoop the filling evenly into the pie crust. Sprinkle the top of the pie with nutmeg and paprika. Place in the lower 2/3rds of the oven for about 30 minutes.
- Brush edges of pie crust with egg wash if desired ( I egg yolk mixed with a tsp of water).
- After 30 minutes, remove the pie from the oven, cover with foil and continue to bake on the bottom rack for an additional 20-25 minutes, or until the golden brown on the bottom and center of pie is set. Let cool slightly, then serve.