Northern Italian Spinach Ricotta Pie Recipe

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Northern Italian Spinach Ricotta Pie Recipe

At this time of year, as we approach Thanksgiving and Christmas, it's handy to know how to make a Spinach Ricotta Pie. This Northern Italian specialty makes a great appetizer, side dish, or entree for family and friends who follow a lacto-ovo vegetarian diet.

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course, Main Dish

Cuisine: Italian

Servings: people

Calories: 1019kcal

Author: Mary Bryant Shrader

Equipment

1 Large mixing bowl
1 9" x 13" Baking Dish

Ingredients

For Pie Crust

3 cups all-purpose flour
1 egg yolk and white divided
1 tbsp vinegar apple cider vinegar
1 cup salted butter, cut into cubes and frozen If using unsalted butter, add 1/2 tsp salt
4-5 tbsp ice water

For Pie Filling

1/2 cup unsalted butter
1 medium white or yellow onion
1 teaspoon fine ground sea salt
1/4 teaspoon black pepper
3 ten-ounce boxes of frozen spinach defrosted and water squeezed out from it
1 1/2 cups Parmigiano Reggiano, grated
3 cups Ricotta
5 eggs

Instructions

To Make Pie

Sauté the onions in the butter and add the salt and black pepper.
Add the spinach and sauté, allowing the spinach to absorb all the butter.
Transfer the spinach mixture to a bowl and mix in the Parmigiano Reggiano, reserving about 1 tablespoon. Set aside.
Make the pie crust and then refrigerate it. (See instructions below.)
Now that the spinach mixture has cooled, add the Ricotta and eggs and mix well.
Remove the pie crust from the refrigerator and roll it out to fit a 9" x 13" baking dish.
Place the pie crust into the baking dish and press it down and up the sides to fit the dish. (See video.)
Pour the spinach mixture into the pie crust, smooth out the top, and sprinkle with the remaining Parmigiano Reggiano.
Bake in a 370°F (188°C) oven for 50 to 60 minutes until the crust and the top of the pie are golden.
Ricotta Spinach Pie is best eaten the day it is made.

To Make Pie Crust

Place the flour into a bowl and add the frozen butter cubes.
Using a pastry cutter, two forks, or two knives, cut the butter into the flour until it resembles a crumbly mixture. (See video.)
You can also do this using a food processor with a few quick pulses after each addition.
Add the egg and the vinegar to the flour mixture and mix gently until incorporated.
Add ice water, 1 tablespoon at a time, until the dough holds together when squeezed between your fingers. (See video.)
Dump the dough onto a piece of plastic wrap, using the plastic wrap to shape the dough into a disk. Refrigerate.

Video

Notes

Find this recipe and video at https://marysnest.com/northern-italian-spinach-ricotta-pie-recipe/

Nutrition