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Spinach Ricotta Pie

Spinach Ricotta Pie

Simple, savory recipe for Ricotta Spinach Pie.
Course Main Dish
Cuisine Italian


  • 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.
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