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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. 

Spinach Ricotta Pie

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 to make Spinach Ricotta 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. 

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 the ricotta, mozzarella, and parmesan cheeses together with 3 eggs salt, pepper and a few dashes of nutmeg.

But before you do all that, 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. Either way you can opt to make your own crust, but I prefer to use a refrigerated pie crust.

Now you might be wondering what type of pre made pie crust to use? Well that answer depends on if I am making a round pie or a square pie. For round pies, more often than not I opt for the pre made pie crust that have the disposable aluminum pans but for the rectangular pie, I purchase the refrigerated pie crust that can be rolled out. 

Once your pie crust is sorted out … just place the spinach ricotta filling inside of it and evenly spread it around. Then place in the oven, on the bottom rack until set and golden brown.  

Spinach Ricotta Pie

A few baking tips

It really doesn’t get easier than that does it? With that said however, there are a few tips I want to share with you that I think will help you bake a perfect spinach ricotta pie. 

Cooking Tip 1: MAKE SURE SPINACH IS DRY!  Defrost the spinach overnight 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 overnight with cheesecloth over a bowl.

Ricotta Spinach Pie

Cooking Tip 3: If you don’t have a good pie crust recipe or for whatever reason you aren’t able to make a homemade pie crust, don’t shy away from the idea of a refrigerated pie crust. To be honest, this is what I do! 

Cooking tip 4: 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. 

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.
Prep Time 15 mins
Cook Time 1 hr
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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