Ricotta Spinach Pie Recipe

Name: Ricotta Spinach Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 refrigerated pie crust (half of 15-ounce package), room temperature; 1 teaspoon all purpose flour; 3 tablespoons butter; 1 medium onion, chopped; 1 10-ounce package frozen chopped spinach, thawed, squeezed dry; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon ground nutmeg; 1 15-ounce container ricotta cheese; 8 ounce mozzarella cheese, grated; 1 cup grated Parmesan cheese; 3 large eggs, beaten to blend

Servings: persons

1 refrigerated pie crust (half of 15-ounce package), room temperature
1 teaspoon all purpose flour
3 tablespoons butter
1 medium onion, chopped
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 15-ounce container ricotta cheese
8 ounce mozzarella cheese, grated
1 cup grated Parmesan cheese
3 large eggs, beaten to blend

1
Preheat oven to 350F.
2
Unfold pie crust.
3
Press out fold lines; if crust cracks, wet fingers and push edges together to seal.
4
Sprinkle flour over crust.
5
Place crust floured side down in 9-inch-diameter glass or ceramic pie dish.
6
Fold edge under and crimp decoratively.
7
Melt butter in heavy large skillet over medium heat.
8
Add onion and saute until tender, about 8 minutes.
9
Mix in spinach, salt, pepper and nutmeg.
10
Saute until all liquid from spinach evaporates, about 3 minutes.
11
Combine ricotta, mozzarella and Parmesan cheeses in large bowl.
12
Mix in eggs.
13
Add spinach mixture; blend well.
14
Spoon cheese mixture into pie crust.
15
Bake until filling is set in center and brown on top, about 40 minutes.
16
Let stand 10 minutes.
17
Cut pie into wedges.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 refrigerated pie crust (half of 15-ounce package), room temperature, 1 teaspoon all purpose flour, 3 tablespoons butter, 1 medium onion, chopped, and more.

Yes, Ricotta Spinach Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ricotta Spinach Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions