Spinach Ricotta Pie Recipe

Recipe: Spinach Ricotta Pie

As promised here is my recipe for Spinach Ricotta Pie – enjoy!


3 tablespoons butter
1 medium onion, chopped
1 10 ounce package frozen spinach, thawed (squeeze the excess water out with a paper towel)
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon ground fresh nutmeg (I usually omit this, but it’s up to you)
1 15 ounce container of ricotta cheese (either whole milk or part skim will work)
8 ounce package of mozzarella, grated (whole milk or part skim will work)
1 cup grated Parmesan cheese (Romano will work just as well)


(Important tip before you begin: Drain the ricotta in a wire colander over a bowl to get the excess water out or it will not cook properly.)

Melt the butter in large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Mix in spinach, salt, pepper and nutmeg (optional). Sauté until all liquid from the spinach evaporates, about 3 minutes.

Combine ricotta, mozzarella and parmesan cheese in a large bowl. Mix in eggs. Add spinach mixture, blend well.

Spoon mixture into a pie dish, bake until filling is set in the center and brown on top, about 40 minutes (depending on your oven – could need more time).

Let stand 10 minutes, cut into wedges and serve.

This is a great breakfast meal as well!

Posted in Recipes.


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