Spinach Ricotta Pie Recipe

Name: Spinach Ricotta Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; 1/3 cup cold butter; 3 tablespoons cold buttermilk (or water); 1 lb ricotta cheese; 3 beaten eggs; 1 package frozen chopped spinach, thawed and squeezed dry; 3 tablespoons flour; 1/2 cup grated sharp cheddar cheese; 1 dash nutmeg; 1 cup sour cream; paprika

Servings: persons

1 cup flour
1/3 cup cold butter
3 tablespoons cold buttermilk (or water)
1 lb ricotta cheese
3 beaten eggs
1 package frozen chopped spinach, thawed and squeezed dry
3 tablespoons flour
1/2 cup grated sharp cheddar cheese
1 dash nutmeg
1 cup sour cream
paprika

1
Cut together the flour and cold butter.
2
Use two forks or a food processor.
3
When the mixture is uniformly blended, add about 3 tablespoons cold muttermilk.
4
Blend until the dough hold together enought o form a ball.
5
Chill for at least 1 hour.
6
Carefully roll out into circle and fit into pie pan.
7
Mix ricotta, eggs, spinach, flour, grated cheese and nutmeg.
8
Spread this mixture into the unbaked pie shell.
9
Top with sour cream, spreading to the edges of the crust.
10
Sprinkle with paprika.
11
bake in a preheated 375F oven for 40-45 minutes.

850

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 cup flour, 1/3 cup cold butter, 3 tablespoons cold buttermilk (or water), 1 lb ricotta cheese, and more.

Yes, Spinach Ricotta 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.

Spinach Ricotta Pie

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