Spinach Ricotta Pie Recipe

Name: Spinach Ricotta Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 cup unbleached all-purpose flour; 1/4 cup whole wheat flour; 1/3 cup cold unsalted butter; 3 tablespoons cold, low-fat buttermilk; Filling; 1 6-ounce package baby spinach, roughly chopped; 1 small yellow onion, finely chopped; 3 tablespoons unsalted butter; 3 tablespoons unbleached all-purpose flour; kosher salt; ground white pepper; 3 large eggs; 1 pound ricotta; 1/2 cup Gruyere, grated; 1/2 cup low-fat sour cream; Dash freshly grated nutmeg; 1 teaspoon Meyer lemon zest; Sweet paprika

Servings: persons

Crust
1 cup unbleached all-purpose flour
1/4 cup whole wheat flour
1/3 cup cold unsalted butter
3 tablespoons cold, low-fat buttermilk
Filling
1 6-ounce package baby spinach, roughly chopped
1 small yellow onion, finely chopped
3 tablespoons unsalted butter
3 tablespoons unbleached all-purpose flour
kosher salt
ground white pepper
3 large eggs
1 pound ricotta
1/2 cup Gruyere, grated
1/2 cup low-fat sour cream
Dash freshly grated nutmeg
1 teaspoon Meyer lemon zest
Sweet paprika

1
Combine the white and wholewheat flour. Using 2 knives, cut in the butter. Add the buttermilk.
2
Pull the dough into a ball. Chill in fridge for 1 hour.
3
Preheat oven to 375 degrees.
4
In a large skillet, melt the butter over medium heat. Add the onion and cook until limp, about 5 minutes.
5
Add the flour and stir to coat the onions. Cook 2 minutes. Add the spinach and cook, stirring, until the spinach is wilted and bright green.
6
Remove from heat and season with salt and pepper.
7
In a large bowl, beat the eggs. Add ricotta, cheese, sour cream, nutmeg and lemon zest. Mix well and set aside.
8
Roll out chilled dough and place in a 9-inch pie plate.
9
Add the spinach-onion mixture to the ricotta filling. Pour the pie filling into the crust. Smooth with spatula or the back of a large spoon. Sprinkle with paprika.
10
Bake 45 minutes. Allow pie to rest for 15 minutes before cutting and serving.

836

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.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: Crust, 1 cup unbleached all-purpose flour, 1/4 cup whole wheat flour, 1/3 cup cold unsalted butter, 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

How did you like this recipe?

Frequently Asked Questions