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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.
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.
*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.
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.
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.
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.
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!
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If you like this recipe you might also like to try these:
Spinach Ricotta Pie
- 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.