Spinach Ricotta Pie with Crispy Phyllo Crust

A cross section of Ricotta and Spinach Pie on plate.

Spinach Ricotta Pie with Crispy Phyllo Crust

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.

Course Dinner, Lunch

Cuisine Mediterranean

Diet Vegetarian

Keyword Spinach Ricotta Pie

Prep Time 45

Cook Time 45

Servings Pieces

Calories 359kcal

Author Traci York

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.

Notes

*Parmesan Cheese: Look for vegetarian-friendly grated parm (one that does not include rennet). BelGioioso and Organic Valley are both vegetarian-friendly.

Nutrition