In the heart of Italian kitchens, comfort often comes wrapped in flaky crusts or creamy fillings. This spinach and ricotta savory pie is a nod to those timeless flavors—rich, wholesome, and perfect for a brunch spread, light dinner, or elegant appetizer. With a balance of fresh greens, silky cheese, and subtle spices, it’s a dish that feels both indulgent and nourishing.
Ingredients (Serves 6)
- 2 teaspoons olive oil
- 1 small shallot, finely chopped
- 12 oz fresh baby spinach (or 10 oz frozen, well-drained)
- 14 oz whole milk ricotta
- ½ cup shredded Pecorino Romano cheese
- 2 large eggs
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon freshly grated nutmeg
- ¼ teaspoon sea salt
- 1 tablespoon whole wheat flour (optional, to thicken)
Instructions
If using fresh, rinse thoroughly and chop roughly. Sauté in a non-stick pan with olive oil and shallots until wilted and most moisture has evaporated. Remove from heat and let cool slightly.
In a medium bowl, combine ricotta, Pecorino Romano, eggs, salt, pepper, nutmeg, and flour if using. Stir in the sautéed spinach until evenly blended.
Pour the mixture into a lightly greased 8-inch pie dish or small baking pan, spreading evenly.
Preheat oven to 350°F (175°C). Bake for 35–40 minutes, until the top is lightly golden and the center is set.
Let the pie rest for 10–15 minutes before slicing to allow it to firm up slightly. Serve warm or at room temperature.
