A creamy, cheesy savory pie with tender spinach, ricotta, mozzarella, and Parmesan baked inside a golden, flaky crust. Perfect for breakfast, brunch, lunch, or a light dinner.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 40–45 minutes
- Total Time: About 1 hour
- Servings: 6–8
- Oven: 375°F (190°C)
Ingredients
For the Filling
- 5 oz (140 g) fresh spinach, roughly chopped
- 1½ cups (375 g) ricotta cheese
- 1 cup (100 g) shredded mozzarella cheese
- ½ cup (50 g) grated Parmesan cheese
- 2 large eggs
- 2 cloves garlic, finely minced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ¼ teaspoon ground nutmeg
For the Crust
- 1 sheet puff pastry or 1 refrigerated pie crust, thawed
- 1 tablespoon butter or oil for greasing the pie dish
Optional Topping
- 2 tablespoons grated Parmesan
- 2 tablespoons shredded mozzarella
- Fresh parsley or basil for garnish
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a 9-inch (23-cm) pie dish with butter or olive oil.
2. Prepare the Spinach
Heat 1 tablespoon olive oil in a skillet over medium heat.
Add the minced garlic and sauté for about 30 seconds, just until fragrant.
Add the chopped spinach and cook for 2–3 minutes, stirring occasionally, until completely wilted.
Remove from the heat and allow it to cool for a few minutes.
3. Remove Excess Moisture
Place the cooked spinach in a clean kitchen towel or fine-mesh strainer.
Squeeze or press out as much liquid as possible.
This step is very important. Excess moisture can make the pie filling watery and the crust soggy.
4. Make the Cheese Filling
In a large mixing bowl, add:
- Ricotta
- Mozzarella
- Parmesan
- Eggs
- Cooked spinach
- Italian seasoning
- Nutmeg
- Salt
- Black pepper
Mix everything together until well combined.
Taste the mixture and adjust the seasoning if needed.
5. Prepare the Crust
Place the thawed puff pastry or pie crust into the prepared pie dish.
Gently press the pastry into the bottom and sides of the dish.
Trim away any large pieces of excess pastry around the edges.
If using puff pastry, prick the bottom lightly with a fork a few times.
6. Add the Filling
Pour the spinach and cheese mixture into the pastry.
Spread it evenly using a spatula or the back of a spoon.
7. Add the Cheese Topping
Sprinkle the remaining Parmesan and mozzarella over the top.
This creates a delicious golden, cheesy crust as the pie bakes.
8. Bake
Place the pie in the preheated oven.
Bake for 40–45 minutes, or until:
- The crust is golden brown.
- The filling looks set in the center.
- The cheese on top is lightly browned.
If the crust begins browning too quickly, loosely cover the edges with aluminum foil.
9. Rest the Pie
Remove the pie from the oven and let it rest for 10–15 minutes before slicing.
This allows the filling to firm up and makes it much easier to get clean slices.
10. Serve
Slice into wedges and serve warm or at room temperature.
Garnish with fresh parsley or basil if desired.
Helpful Tips
- Drain the spinach well: This is the key to preventing a watery pie.
- Don’t overbake: Once the center is set and the crust is golden, remove it from the oven.
- Use full-fat ricotta for the creamiest filling.
- You can add feta cheese for a stronger Mediterranean flavor.
- A little lemon zest can brighten the flavor.
- Let the pie rest before cutting for the best texture.
Storage
Store leftover pie in an airtight container or cover the pie tightly and refrigerate for up to 3 days.
To reheat, place individual slices in a 350°F (175°C) oven for about 10–15 minutes, or until heated through.
Recipe Q&A
Q: Can I use frozen spinach?
A: Yes. Thaw it completely and squeeze out as much water as possible before adding it to the filling.
Q: Can I make this without puff pastry?
A: Yes. You can use a regular pie crust, shortcrust pastry, or make it crustless.
Q: Can I use cottage cheese instead of ricotta?
A: Yes. Blend the cottage cheese briefly for a smoother filling, or use it directly for a slightly more textured pie.
Q: Can I add feta?
A: Absolutely. Replace some of the Parmesan or mozzarella with about ½ cup crumbled feta.
Q: Why is my pie watery?
A: The most common reason is excess water in the spinach or ricotta. Make sure the spinach is thoroughly squeezed and, if your ricotta is very wet, drain it before using.
Q: Can I prepare it ahead of time?
A: Yes. Assemble the pie several hours ahead, refrigerate it, and bake when ready. You may need a few extra minutes of baking time if it goes directly from the refrigerator into the oven.
Q: Can I freeze it?
A: Yes. Cool the baked pie completely, wrap it tightly, and freeze. Thaw overnight in the refrigerator and reheat in the oven.
Q: What can I serve with it?
A: A Greek salad, tomato-cucumber salad, roasted vegetables, or a simple green salad pairs very well with this pie.
Q: How do I know when the pie is done?
A: The crust should be golden brown and the center should look set rather than liquid or jiggly.