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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Serving Size: one normal portion
- Calories: 350
- Protein: 15g