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Spinach Ricotta Pie

Spinach Ricotta Pie

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This Spinach Ricotta Pie is a simple yet filling meal perfect for your next meatless monday, lunch, brunch  or quite honestly, any occasion in between. 

Like many of my recipes, this one comes with memories of my Mother’s kitchen. She really loved to make this simple, savory pie during Easter but I make it all year round. 

Speaking of round… my Mom always made this dish in a round pie plate (like you see below) but over the years I experimented a bit and really love baking it in a rectangular baking dish instead. But honestly. either method will produce the same, rich, savory pie.  

Spinach Ricotta Pie

I did make a few other tweaks too…

Mom’s original recipe called for thawed and drained frozen spinach, ricotta cheese, parmesan cheese, eggs and paprika. My version incorporates a bit of shredded mozzarella cheese and a few dashes of nutmeg.

Another small change I occasionally make is swapping out the round pie dish for a rectangular baking dish. This does not change the flavor at all, but sometimes I prefer cutting the pie into squares.

How Difficult is it to Make Spinach Pie

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 it’s mostly hers… like I said above – I  actually changed up her recipe just a smidge. 

There isn’t more to this recipe than just setting up your crust into a pie plate, mixing all the ingredients, then filling the crust and baking.

Shopping List

  • Chopped Frozen Spinach
  • Ricotta Cheese
  • Grated Parmesan Cheese
  • Shredded Mozzarella Cheese
  • Eggs
  • Sea Salt
  • Black Pepper
  • Pie Crust
  • Nutmeg and Paprika

*exact measurements in the recipe card below*


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What type of pie crust is good for spinach pie

Before getting started you are going to want to decide what type of pie crust you are going to use. Moreover, you are going to have to decide if your pie will be round or rectangular. 

Now you might be wondering what type of pre made pie crust to use?

For me, it depends on whether I am making a round pie or a square pie. For round pie or rectangular one. More often than not I opt for the frozen pre made pie crust that with the disposable aluminum pan for a round pie.

For a rectangular pie, the refrigerated pie crust works great and is easily rolled out. 

Once your pie crust is sorted out you’re ready to mix together the ricotta spinach filling, evenly pour into the crust and bake. 

Spinach Ricotta Pie

Questions and Answers

Even though I think this is a pretty simple recipe here are some answers to some frequently asked questions. 

Should I strain the spinach 

Yes! It is a good idea to make sure the spinach is very dry.  Defrost the spinach overnight in a strainer lined with cheesecloth, and allow to drain as it thaws.  I like to use a double colander.

Stainless Steel Colander with Mixing Bowl
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07/19/2024 05:54 pm GMT

The next day, strain all the spinach inside the cheese cloth over the sink.  Watery spinach will make for a watery pie.

Should I strain the ricotta cheese

Yes! I would also try and drain excess liquid from the ricotta cheese.  You can use the same method as above. Chances are you might not have an extra colander or strainer, but you can drain it with cheesecloth over a bowl. 

Ricotta Spinach Pie

How to roll out rectangle pie crust

When using a refrigerated pie crust to make the rectangular pie it will need to be a rolled out a little bit more to achieve that rectangular shape. I usually measure out a piece of parchment paper slightly larger than the baking dish and use that as my template to ensure the proper size. 

Should I bake this pie on the bottom rack

Yes. For best results, I find baking this savory pie on the bottom rack, with rotation half way through works best. 

Spinach Ricotta Pie

Ok now that you have all the tips, tricks and recipe you are ready to get to baking! And remember no matter what the occasion or meal, this Spinach Ricotta Pie will make the perfect addition.  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. 

If you like this recipe you might also like to try these:

Spinach Ricotta Pizza

White Ricotta Spinach Pizza

Baby Spinach Saute

Spinach Saute

Manicotti Crepes 


Ricotta Spinach Pie

Spinach Ricotta Pie

Simple, savory recipe for Ricotta Spinach Pie.
3 from 2 votes
Prep Time 15 minutes
Cook Time 1 hour
Course Main Dish
Cuisine Italian


  • 1 Package Chopped Frozen Spinach Thawed and drained
  • 3 cups 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 to fit either an 8" pie plate or a 9x12 baking dish. 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 into the oven on the bottom rack for aprox. 50 minutes or until the center of the pie is set.


  • When fully cooked, removed from oven and set aside to cool for at least 20 minutes before cutting.
Keyword Easter, Pie, Ricotta, Spinach
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Recipe Rating

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Susan Giuliano

Thursday 4th of April 2024

Great easy to follow recipe! I doubled the recipe to make two - one to cook for now in a round pan and the other I put in a square pan in cooked and froze for future … The only change I made was I sautéed a chopped onion in olive oil and then added the drained spinach’s to cook …. Also instead of sprinkling nutmeg on top I sprinkled garlic powder. My husband loved the recipe and I have shared it already with frisnds and family

Tina DiLeo

Thursday 4th of April 2024

@Susan Giuliano, Thanks Susan! I'm glad you made this your own. I am going to try it with the sauteed onions next time. Great idea!


Tuesday 2nd of April 2024

I wanted to love this, but it just was not it. Really, really awful.

Tina DiLeo

Wednesday 3rd of April 2024

oh no! I'm so sorry this didn't work for you. My family has been making this recipe for years but I would love to make it better and hear what specifically did not work for you? Please let me know. THanks so much!

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