Imagine a golden, flaky crust giving way to a creamy, herb-packed filling that tastes like your favorite trattoria decided to move into your kitchen. That’s this Italian spinach ricotta pie—simple ingredients, big Saturday-night energy. It’s elegant enough for guests, fast enough for Tuesday, and humble enough to pack for lunch.
Best part? It reheats like a champ and makes you look like you know a guy in Naples.
Why You’ll Love This Recipe
- Restaurant-level flavor, home-kitchen effort: Pantry staples transform into something that tastes impossibly fancy.
- Make-ahead friendly: Bake it now, eat it for days. Your future self says grazie.
- Balanced and comforting: Creamy ricotta, leafy greens, and a flaky crust that delivers satisfying crunch.
- Versatile: Brunch, lunch, dinner, picnics—this pie shows up and wins.
What Goes Into This Recipe – Ingredients
- 1 sheet puff pastry (store-bought, thawed) or 1 pie crust (your call)
- 16 oz (450 g) whole-milk ricotta, drained if watery
- 10–12 oz (285–340 g) spinach (fresh or frozen), well-drained
- 1/2 cup grated Parmigiano-Reggiano (or Pecorino for a sharper hit)
- 2 large eggs + 1 egg yolk for egg wash
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 teaspoon grated nutmeg
- 1 teaspoon lemon zest (optional but lovely)
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
- Salt and black pepper to taste
- Sesame or poppy seeds for topping (optional)
Let’s Get Cooking – Instructions
- Preheat and prep: Set oven to 400°F (200°C).
Line a 9-inch pie dish or tart pan with parchment if desired.
- Sweat the aromatics: Warm olive oil in a skillet over medium heat. Cook onion with a pinch of salt until translucent, 4–5 minutes. Add garlic; cook 30 seconds.
Cool slightly.
- Handle the spinach: If fresh, wilt it in the same pan, then squeeze out every last drop of water and chop. If frozen, thaw and squeeze dry. Moisture is the enemy here.
- Mix the filling: In a bowl, combine ricotta, Parm, 2 eggs, nutmeg, lemon zest, parsley, cooled onion/garlic, spinach, salt, and pepper.
Stir until smooth and cohesive.
- Crust time: Roll puff pastry or pie crust to fit your pan. Drape it in, press gently, and trim excess. Prick base with a fork.
- Fill and seal: Spoon in the ricotta-spinach mixture, smoothing the top.
If you have extra pastry, add a lattice or simple top; otherwise, leave it open-faced.
- Egg wash: Beat the yolk with 1 teaspoon water. Brush the exposed crust (and lattice if using). Sprinkle seeds if you’re feeling fancy.
- Bake: 30–40 minutes, until the crust is deep golden and the filling is set with a slight wobble.
If edges brown too fast, tent with foil.
- Rest: Cool 10–15 minutes before slicing. Yes, patience. It sets up and slices cleaner—worth it.
Keeping It Fresh
- Fridge: Store slices in an airtight container up to 4 days.
- Reheat: 350°F (175°C) for 8–12 minutes, or a quick skillet reheat for a crisp bottom.
Microwave if you must, but you’ll lose the crunch—fair warning.
- Freeze: Wrap tightly; freeze up to 2 months. Reheat from frozen at 350°F (175°C) for 20–25 minutes.
Why This is Good for You
- Protein + calcium: Ricotta and Parm support muscle recovery and bone health.
- Greens for days: Spinach delivers iron, folate, vitamin K, and antioxidants—without tasting like a salad punishment.
- Smart satiety: The fat-protein combo helps keep you full, so one slice actually satisfies. Shocking, I know.
Common Mistakes to Avoid
- Watery spinach equals soggy pie: Squeeze spinach in a clean towel until dry.
No shortcuts.
- Skipping the cool-down: Slice too soon and it slumps. Rest 10–15 minutes.
- Underseasoning: Ricotta is mild. Taste the filling before baking and adjust salt/pepper.
- Overbaking: When edges are golden and center barely wobbles, it’s done.
Don’t turn it into ricotta jerky.
Alternatives
- Crust swap: Use shortcrust for sturdier slices, or phyllo for a lighter, shatter-crisp vibe.
- Cheese twist: Add 1/2 cup shredded mozzarella for extra ooze, or swap Parm for Pecorino if you want more bite.
- Add-ins: Sautéed mushrooms, sun-dried tomatoes, or crisped pancetta (IMO, pancetta wins).
- Gluten-free: Use a GF crust or bake filling in a greased dish “crustless.” Still excellent.
- Herb route: Basil for summer, dill for a fresh twist, or thyme for cozy fall vibes.
FAQ
Can I use frozen spinach?
Absolutely. Thaw it completely and squeeze out as much liquid as possible. You want it almost crumbly-dry before mixing.
Is ricotta essential, or can I use cottage cheese?
Ricotta is traditional and creamier.
Cottage cheese works if you blend it smooth and drain it well, but expect a slightly different texture.
Do I need to blind-bake the crust?
Not required with puff pastry. For pie crust, blind-bake 8–10 minutes if you love an ultra-crisp base, but it’s optional.
How do I know the filling is set?
The center should have a gentle wobble, not a liquid slosh. A knife inserted near the center should come out mostly clean.
Can I make it ahead?
Yes—assemble up to 24 hours in advance, refrigerate, then bake.
Or bake fully and reheat before serving.
My Take
This pie is the culinary equivalent of a well-tailored blazer: effortless, dependable, and somehow always impressive. The nutmeg-lemon trifecta with ricotta and spinach just hits. Add pancetta if you want to break the applause meter.
Serve it with a peppery arugula salad and a squeeze of lemon, and you’ve got a high-ROI meal you’ll make on repeat—FYI, leftovers might start arguments.
