Savory Spinach and Ricotta Pie

It’s funny how some of the simplest dishes can become family favorites. This Savory Spinach and Ricotta Pie? It’s one of those recipes that just works. From the first time I baked it, the aroma filling the kitchen was utterly irresistible. My kids, usually picky eaters when it comes to anything green, devoured it! The creamy ricotta, the earthy spinach, all encased in a golden, flaky crust – it’s comfort food elevated. It’s become a regular on our dinner table, perfect for a cozy weeknight meal or a potluck gathering. Honestly, if you’re looking for a vegetarian dish that’s both satisfying and flavorful, look no further. This pie is a guaranteed crowd-pleaser.

Ingredients

• Fresh Spinach: 500g, thoroughly washed and roughly chopped. Provides the earthy base and vibrant green color.
• Ricotta Cheese: 500g, full-fat for the creamiest texture. The star of the filling, lending a rich and slightly sweet flavor.
• Eggs: 3 large, lightly beaten. Bind the ingredients together and add richness to the filling.
• Parmesan Cheese: 100g, freshly grated. Adds a salty, nutty depth of flavor to the pie.
• Mozzarella Cheese: 150g, shredded. Melts beautifully, creating a gooey and satisfying texture.
• Onion: 1 medium, finely chopped. Provides a savory aromatic base to the filling.
• Garlic: 2 cloves, minced. Adds pungent flavor that complements the spinach and ricotta.
• Nutmeg: 1/4 teaspoon, freshly grated. A subtle spice that enhances the savory notes of the pie.
• Olive Oil: 2 tablespoons, extra virgin. Used for sautéing the onion and garlic and adding richness.
• Salt: 1 teaspoon, or to taste. Enhances the flavors of all the ingredients.
• Black Pepper: 1/2 teaspoon, freshly ground, or to taste. Adds a touch of spice and depth.
• Pie Crust: 1 box (about 400g) refrigerated pie crusts or homemade equivalent (enough for a double-crust pie). Provides the flaky and buttery encasing for the savory filling.

Instructions

1. Prepare the Spinach: Begin by thoroughly washing the fresh spinach. Even if it’s pre-washed, it’s always a good idea to give it a rinse to remove any grit. Roughly chop the spinach and set it aside. If you’re using frozen spinach, make sure to thaw it completely and squeeze out as much excess water as possible. Frozen spinach tends to retain a lot of moisture which can make your pie soggy if not properly drained.
2. Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. Once the onion is softened, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter. The sautéing process brings out the sweetness of the onion and mellows the pungency of the garlic, creating a flavorful foundation for the pie.
3. Cook the Spinach: Add the chopped spinach to the skillet with the sautéed onion and garlic. Cook, stirring frequently, until the spinach wilts and reduces in volume. This should take about 5-7 minutes. As the spinach cooks, it will release water. Continue cooking until most of the excess moisture has evaporated. This step is crucial to prevent a watery pie filling. If using frozen spinach, ensure it’s well drained before adding it to the skillet.
4. Combine Filling Ingredients: In a large mixing bowl, combine the ricotta cheese, beaten eggs, grated Parmesan cheese, and shredded mozzarella cheese. Make sure the ricotta is smooth and creamy. If it’s a bit lumpy, you can gently whisk it with a fork before adding the other ingredients. The combination of ricotta and mozzarella creates a wonderful balance of creamy and gooey textures, while Parmesan adds a sharp, salty note.
5. Add Spinach Mixture: Add the cooked spinach mixture from the skillet to the cheese mixture in the bowl. Ensure the spinach mixture is slightly cooled before adding it to the cheese to prevent the eggs from cooking prematurely. Gently fold the spinach into the cheese mixture until everything is well combined. Distribute the spinach evenly throughout the cheese mixture for consistent flavor in every bite.
6. Season the Filling: Season the spinach and ricotta mixture with salt, black pepper, and freshly grated nutmeg. Start with the specified amounts and then taste and adjust seasoning as needed. Nutmeg adds a warm, subtle spice that enhances the savory flavors of the pie. Be mindful of the salt content, especially if your Parmesan cheese is particularly salty.
7. Prepare the Pie Crust: Preheat your oven to 190°C (375°F). If you are using store-bought refrigerated pie crusts, remove them from the packaging and let them come to room temperature for a few minutes to make them easier to handle. Line a 9-inch pie dish with one of the pie crusts. Gently press the crust into the bottom and up the sides of the dish, trimming any excess pastry hanging over the edge. Crimp the edges for a decorative finish.
8. Fill the Pie Crust: Pour the spinach and ricotta filling into the prepared pie crust. Spread it evenly to ensure consistent baking and filling distribution. Avoid overfilling the pie crust, as the filling might spill over during baking.
9. Top with Crust (Optional) and Bake: If you desire a double-crust pie, place the second pie crust over the filling. Trim any excess pastry and crimp the edges to seal the top and bottom crusts together. Cut a few vents in the top crust to allow steam to escape during baking. For a single-crust pie, you can skip this step and leave the filling exposed. You can also brush the top crust (or the exposed edges of a single crust) with a beaten egg or milk for a golden-brown finish.
10. Bake the Pie: Bake in the preheated oven for 35-45 minutes, or until the crust is golden brown and the filling is set. The baking time may vary depending on your oven and the thickness of your pie crust. To check if the filling is set, gently insert a knife into the center of the pie; it should come out relatively clean. If the crust starts to brown too quickly, you can loosely tent the pie with aluminum foil for the last 15-20 minutes of baking.
11. Cool and Serve: Once baked, remove the pie from the oven and let it cool for at least 10-15 minutes before slicing and serving. This allows the filling to set further and makes it easier to slice. Serving it slightly warm or at room temperature is ideal. The flavors of the pie will continue to develop as it cools slightly.

Nutrition Facts

(Per serving, based on 8 servings)

• Calories: Approximately 350 kcal
• Protein: 15g

(Note: Nutritional values are estimates and can vary based on specific ingredients and brands used. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.)

Preparation Time

• Prep Time: 25 minutes (includes washing and chopping spinach, chopping onion, mincing garlic, and preparing the filling).
• Cook Time: 45 minutes (includes sautéing vegetables and baking the pie).
• Total Time: 1 hour 10 minutes (from start to finish).

This Savory Spinach and Ricotta Pie is wonderfully manageable to prepare. The active cooking time is relatively short, making it perfect for a weeknight meal. Most of the time is hands-off baking time, allowing you to focus on other things while the delicious aroma fills your kitchen.

How to Serve

This versatile Savory Spinach and Ricotta Pie can be served in numerous ways, making it suitable for various occasions:

• Warm as a Main Course: Serve a generous slice of the pie warm straight from the oven for a satisfying vegetarian main dish. Pair it with a simple green salad dressed with a light vinaigrette to balance the richness of the pie.
• Room Temperature for Lunch or Brunch: This pie is equally delicious served at room temperature, making it perfect for lunchboxes, picnics, or a brunch spread. It travels well and holds its shape beautifully.
• As an Appetizer: Cut the pie into smaller squares or wedges and serve it as an appetizer at parties or gatherings. It’s a crowd-pleasing vegetarian option that’s sure to be a hit.
• With Side Dishes: Complement the pie with a variety of side dishes to create a complete meal. Consider:
  • Roasted Vegetables: Roasted asparagus, broccoli, or bell peppers add a healthy and flavorful side.
  • Tomato Salad: A fresh tomato salad with basil and balsamic glaze provides a refreshing contrast.
  • Garlic Bread: Crusty garlic bread is always a welcome accompaniment to any savory pie.
  • Soup: A light vegetable soup or a creamy tomato soup pairs well with the richness of the pie.
• With a Dollop of Yogurt or Sour Cream: A dollop of plain yogurt or sour cream on top of a warm slice adds a cool and tangy element that complements the savory flavors.

Additional Tips

To ensure your Savory Spinach and Ricotta Pie is a resounding success, consider these helpful tips:

1. Use Fresh, High-Quality Ricotta: Opt for full-fat ricotta cheese for the best flavor and texture. Fresh ricotta will result in a creamier and more flavorful filling compared to drier, lower-quality ricotta.
2. Thoroughly Drain Spinach (Especially Frozen): Whether using fresh or frozen spinach, ensure you remove as much excess water as possible. For fresh spinach, cook it until wilted and moisture evaporates. For frozen spinach, thaw it completely and squeeze it dry with your hands or a clean kitchen towel. Excess water will make your pie soggy.
3. Don’t Overcook the Onions and Garlic: Sauté the onions until they are softened and translucent, not browned or caramelized. Cook the garlic until fragrant, about a minute, and be careful not to burn it. Burnt garlic will impart a bitter taste to the entire pie.
4. Grate Parmesan Fresh: Freshly grated Parmesan cheese has a superior flavor and texture compared to pre-grated cheese. It melts better and provides a more intense cheesy flavor.
5. Consider Adding Herbs: Enhance the flavor profile by adding fresh herbs to the filling. Chopped fresh basil, parsley, or oregano can add a bright and aromatic dimension to the pie. About 1-2 tablespoons of fresh herbs would be a great addition.
6. Make it Ahead of Time: This pie can be prepared ahead of time. You can assemble the pie and keep it unbaked in the refrigerator for up to 24 hours. Bake it just before serving. Alternatively, you can bake the pie completely and reheat it gently before serving.
7. Customize with Different Cheeses: Feel free to experiment with different cheeses. Fontina, Gruyere, or provolone cheese can be used in place of or in addition to mozzarella for a different flavor profile. A sprinkle of crumbled feta cheese can also add a salty and tangy kick.
8. Get Creative with the Crust: While a traditional pie crust is delicious, you can experiment with other crust options. A puff pastry crust will create a light and flaky pie. You can also use a homemade shortcrust pastry for a richer, buttery flavor. For a gluten-free option, consider using a gluten-free pie crust or a crustless version baked in a casserole dish.

FAQ Section

Q1: Can I use frozen spinach instead of fresh spinach?

A: Yes, you can definitely use frozen spinach. Just make sure to thaw it completely and, most importantly, squeeze out as much excess water as possible. Frozen spinach tends to retain a lot of moisture, and if not properly drained, it can make your pie watery. After thawing, place the spinach in a clean kitchen towel or cheesecloth and squeeze until almost dry. Then proceed with the recipe as instructed, sautéing it with the onions and garlic.

Q2: Can I make this pie ahead of time and reheat it?

A: Absolutely! Savory Spinach and Ricotta Pie is a great make-ahead dish. You have a couple of options:
* Assemble ahead and bake later: You can prepare the entire pie, assemble it in the pie dish, and then cover it tightly with plastic wrap and refrigerate it for up to 24 hours. When ready to bake, remove it from the refrigerator about 30 minutes before baking and then bake as directed, possibly adding a few extra minutes to the baking time if it’s very cold.
* Bake ahead and reheat: You can bake the pie completely, let it cool, and then store it in the refrigerator for up to 3 days. To reheat, you can warm it in a preheated oven at 175°C (350°F) for about 15-20 minutes, or until heated through. You can also reheat individual slices in the microwave for a quicker option.

Q3: Can I freeze Spinach and Ricotta Pie?

A: Yes, you can freeze baked Spinach and Ricotta Pie. Let the baked pie cool completely. Then, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 2-3 months. To reheat from frozen, you can bake it directly from frozen in a preheated oven at 160°C (325°F) for about 45-60 minutes, or until heated through. You may need to cover the edges of the crust with foil to prevent them from browning too much while reheating.

Q4: I don’t have mozzarella cheese, can I substitute it with something else?

A: Yes, you can substitute mozzarella cheese with other cheeses that melt well. Good alternatives include:
* Provolone: Provides a similar melt and slightly sharper flavor than mozzarella.
* Fontina: Offers a creamy and nutty flavor when melted.
* Monterey Jack: A mild and creamy cheese that melts beautifully.
* Gruyere: A more complex and nutty cheese, adding depth of flavor.
You can use an equal amount of any of these cheeses as a substitute for mozzarella.

Q5: Is this pie vegetarian?

A: Yes, this Savory Spinach and Ricotta Pie is completely vegetarian. It contains no meat, poultry, or fish. It relies on vegetables, cheese, and eggs for its protein and flavor, making it a delicious and satisfying vegetarian meal option.

Q6: Can I make this recipe gluten-free?

A: Yes, you can easily make this recipe gluten-free by using a gluten-free pie crust. There are many commercially available gluten-free pie crusts in stores, or you can make your own gluten-free pie crust from scratch using a blend of gluten-free flours. Ensure all other ingredients are also gluten-free if you are strictly following a gluten-free diet, although the filling ingredients in this recipe are naturally gluten-free.

Q7: What can I serve with Savory Spinach and Ricotta Pie to make it a complete meal?

A: Savory Spinach and Ricotta Pie is quite versatile and pairs well with many side dishes. Some great options to make it a complete meal include:
* Green Salad: A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the pie.
* Roasted Vegetables: Roasted asparagus, broccoli, bell peppers, or zucchini are excellent choices.
* Tomato Soup or Vegetable Soup: A light soup complements the pie beautifully.
* Garlic Bread or Crusty Bread: For soaking up any delicious filling that might escape the pie.
* Coleslaw: A creamy or vinegar-based coleslaw can add a cool and crunchy element.

Q8: Can I add other vegetables to the filling?

A: Absolutely! Feel free to customize the filling by adding other vegetables you enjoy. Some vegetables that would work well in this pie include:
* Mushrooms: Sautéed mushrooms add an earthy and savory flavor.
* Roasted Red Peppers: Add sweetness and color.
* Artichoke Hearts: Marinated artichoke hearts provide a tangy and briny flavor.
* Sun-dried Tomatoes: Add intense flavor and chewiness.
* Zucchini or Yellow Squash: Sautéed zucchini or squash adds a mild and slightly sweet flavor.
Make sure to sauté or roast any added vegetables beforehand to remove excess moisture and enhance their flavor before adding them to the pie filling.

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