Delight your friends and family with this delicious Spinach Ricotta Pie recipe. It features rich and creamy ricotta cheese, salty parmesan cheese, spinach, and eggs, with a touch of nutmeg and pepper flakes for a flavor boost.
Prepared phyllo dough creates a crispy crust that shatters with every bite. Baked in the oven to perfection, share this spinach pie as a side dish or main. This recipe is vegetarian.
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An Easier Spinach and Ricotta Pie
When I was in pastry school, we made phyllo (fee·low) dough from scratch. Once. It was challenging to create because phyllo had to be rolled and stretched tissue paper-thin while handling it in such a way as to prevent tearing.
Chef said prepared phyllo is preferred over scratch made simply because commercial producers are able to get it super thin. This is, in part, what helps create its shattering texture when you bite into it.
In this recipe, we’re employing prepared phyllo dough for a simple approach to pie. Phyllo may seem fussy and maybe unfamiliar, but once you get the hang of it, you’ll find how forgiving this delicate pasty is and how delicious it is to enjoy.
This Recipe Is:
- crispy on the outside, creamy on the inside
- vegetarian
- freezer friendly
- make ahead ready
If you enjoy spinach recipes, you’ll enjoy this delicious spinach and ricotta pie.
Ingredients You’ll Need
- Yellow Onion – adds body, interest and a slightly sweet, rich flavor.
- Fresh Garlic – adds mellow earthy flavor and interest.
- Seasonings – salt, black pepper, nutmeg and red pepper flakes work together to balance flavors and add interest.
- Large Eggs – binds the pie filling, adds body, moisture and aids in creating a creamy texture.
- Whole Milk Ricotta Cheese – adds richness, creamy texture, and slightly sweet flavor with a hint of tanginess. I use Ricotta Con Latte.
- Grated Parmesan Cheese – look for vegetarian parm (made without rennet). Parm adds a salty, savory flavor. I buy a wedge, cut it into small chunks, toss it in the Vitamix and pulse until the parmesan is grated. It stores easily in the freezer.
- Unseasoned Dried Bread Crumbs – helps absorb excess moisture in the pie. I use sourdough bread made into breadcrumbs by whirling slices in a food processor, then baking at 300 Fahrenheit for about 10-15 minutes – or until toasty and dry. Prepared bread crumbs work too.
- Frozen Chopped Spinach – makes up the bulk of this pie. For convenience, we’re using thawed, squeezed, and drained frozen chopped spinach.
- Melted Salted Butter – each sheet of phyllo will be brushed with butter. This creates a crisp and airy texture and a delicious buttery flavor. You can substitute olive oil with a pinch of salt mixed in.
- Phyllo Pastry Dough – look for phyllo dough in the freezer section of your grocery store. It will be near the puff pastry. They’re packaged in rolls of two. You’ll need one, 8 ounce, 9 inch x 14 inch roll. I like Athens brand.
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How to Make Spinach Ricotta Pie Step by Step
If you enjoy phyllo dough, give my Spinach and Feta Triangles ( spanakopita triangles ) a go!
What to Serve with Spinach and Ricotta Pie
You’ll enjoy the versatility of this recipe. It can be shared as a main or side. Here are some ideas for what to share this savory pie with:
- As a Main, share with:
Pro Tips
- Thaw phyllo dough in the fridge overnight so that it’s ready to work with when you are. It can hang out in the fridge for several weeks.
- Phyllo dough is delicate and can become brittle if exposed to air for too long. Work quickly when handling the dough, making sure the filling is ready before taking the phyllo out of its wrapper.
- Because phyllo dough can dry out quickly if left uncovered, keep the remaining dough covered by first laying parchment or plastic wrap on it and then a lightly damp (not wet) tea towel over the top of it.
- The phyllo will tear a bit while you’re working with it. Just keep going! it’ll hardly be seen in the finished pie.
- Make Ahead! Spinach and Ricotta Pie can be baked and then stored in the fridge for up to three days or frozen for up to two weeks. It reheats beautifully, while surprisingly keeping the phyllo crisp.
Don’t let the fussy details of working with phyllo dough deter you from utilizing its pastry superpowers. Phyllo is forgiving to work with and is worth the effort!
More Recipes with Spinach Recipes to Try
Spinach Ricotta Pie with Crispy Phyllo Crust
Ingredients
- 2 teaspoons Extra Virgin Olive Oil + more for the pie pan
- 1 1/4 cup (150 grams) Diced Yellow Onion medium dice, about 1 large onion
- 1 tablespoon + 1 teaspoon Fresh Minced Garlic about three large cloves
- 4 large Eggs
- 1 cup (225 grams) Whole Milk Ricotta I use Ricotta Con Latte
- 1/2 cup (50 grams) Grated Parmesan Cheese *see note
- 1/4 cup (30 grams) Unseasoned Dried Bread Crumbs
- 1 teaspoon Fine Sea Salt
- 1/2 teaspoon Ground Black Pepper
- 1/2 teaspoon Fresh Ground Nutmeg
- 1/4 teaspoon Red Pepper Flakes
- 1 teaspoon Fresh Lemon Juice
- 20 ounces (565 grams) Chopped Frozen Spinach thawed, and throughly squeezed of its water
- 8 tablespoons (113 grams) Salted Butter , one stick, or 6-7 tbs olive oil mixed with a pinch of salt.
- 8 ounces (227 grams) Phyllo Dough 1, 9 inch x 14 inch roll, thawed
Instructions
- Get Ready: Brush a 9 inch (23 centimeters) pie pan throughly with oil and set it aside. Arrange an oven baking rack in the center of the oven. Set your thawed phyllo dough on the counter at room temperature (still in its packaging) while you prepare your ingredients.
- Prep the Filling: In a medium saute pan, heat the olive oil until it shimmers. Add the onions and saute for about 6-7 minutes, or until softened. Add the garlic, and stir for 30 seconds, just until fragrant. Remove from heat and set aside. In a medium mixing bowl, whisk the eggs, then add the ricotta, parmesan bread crumbs, salt, pepper, nutmeg and red pepper flakes. Whisk until creamy. To the cheese mixture add the spinach and onions. Fold the ingredients together, mashing and smearing the spinach on the bottom of the bowl to break it up. Stir until the ingredients are evenly distributed. Set aside.
- Preheat the Oven to 375 Fahrenheit (190 Celcius).
- Prepare: Melt the butter, or use olive oil (add a pinch of salt and stir if using olive oil). Set aside. Tips: work with three phyllo sheets at a time while "painting" the phyllo with butter. Immediately, cover the remaining phyllo with a sheet of parchment or plastic wrap and a moist (not wet) tea towel. Working in small batches and covering the phyllo will prevent the dough from drying out.
- Make the Bottom Crust and Assemble: Use a pastry brush to throughly "paint" six sheets of phyllo with butter or olive oil, transferring one sheet at a time to the pie pan, arranging it in an overlapping star pattern. Gently nudge the pastry down into the pan, allowing the edges of the phyllo to hang over the sides. It's okay if it tears. Transfer the spinach filling to the pie pan and spread it in an even layer. Fold the overhanging phyllo dough edges over onto the top of the pie – the center will be open. Brush the edges lightly with butter.
- Make the Top Crust: make sure your butter is still melted and not turning into a solid. Use a pairing knife to cut three sheets of phyllo in half, crosswise. Working with one half sheet at a time, "paint" with butter then transfer to the top of the pie, pinching the bottom (unbuttered) side, in the center and forming a "tent" or "flower". Place the pointy side down on top of the pie. An easier description may be to simply crumple/scrunch the phyllo dough. Work from edge to edge until the top is covered – it's okay to crowd the phyllo pieces. Lightly brush any remaining butter over the top.
- Bake: transfer to the oven and bake for 40-45 minutes, or until the top is golden brown and the interior reads 175 Fahrenheit (80 Celcius) with a food thermometer. If the crust starts getting too dark, you can tent it with foil. Rest for 10 minutes on a cooling rack before slicing and sharing.
- Store: refrigerate, covered with foil for up to three days in the refrigerator or freeze. Thaw overnight in the fridge, then reheat at 375 Fahrenheit for 25-30 minutes loosly covered with foil.
EILEEN J PEW
Can lowfat ricotta cheese be substituted? If so, how does it effect the recipe?
Traci York
Hi Eileen! I’ve not tried it so I’m not sure. I think it could work, but I’m thinking the texture will be impacted – less creamy perhaps? If you try it, let us know how it goes!