Spinach Ricotta Pie

By • March 15, 2011 • 54 Comments



Author Notes: This comes from my mother's collection of Pennsylvania Dutch recipes. From its pristine condition, I doubt she ever made this pie. Like so many home cooks, myself included, she had a large file of must-try-this-sometime recipes. I played with the preparation, added lemon zest and nutmeg, and opted for Gruyere instead of the "sharp cheese" listed in the original ingredients. I baked it in my Mom's pie plate that she had in her kitchen before I was born, many moons ago. - LizthechefLizthechef

Food52 Review: Lizthechef’s Spinach Ricotta Pie is oozing with homespun charm. With just a few wonderful tweaks, she’s churned out some really great flavors. Without overpowering it, the Gruyere lends a nice assertive contrast to the more mellow ricotta and the subtle warmth from the nutmeg is balanced nicely by her clever addition of Meyer lemon zest. I did blind bake the crust for about 10 minutes before pouring the filling in and it turned out nice and flaky. Make sure to use a superior whole-milk ricotta, as an average one might be easily lost here. - TiggyBeeTiggyBee

Serves 6

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
  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.

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
  • dashes freshly grated nutmeg
  • 1 teaspoon Meyer lemon zest
  • Sweet paprika
  1. Preheat oven to 375 degrees.
  2. In a large skillet, melt the butter over medium heat. Add the onion and cook until limp, about 5 minutes.
  3. 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.
  4. Remove from heat and season with salt and pepper.
  5. In a large bowl, beat the eggs. Add ricotta, cheese, sour cream, nutmeg and lemon zest. Mix well and set aside.
  6. Roll out chilled dough and place in a 9-inch pie plate.
  7. 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.
  8. Bake 45 minutes. Allow pie to rest for 15 minutes before cutting and serving.
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Tags: baby spinach, pie, ricotta, spinach

Comments (54) Questions (0)

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over 1 year ago Wicko

We loved this. Really nice flavors and fluffy texture. Used a whole wheat pie crust which worked well.

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over 1 year ago Phyllis Byrne

I am so pleased to know that somehow this will comfort you . Cooking with love from the heart always make everything taste better. I made this dish for a very special co- worker who is a marathon runner and vegatarian. She always has a kind word for others and we will miss her when she retires next week.

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over 1 year ago Lizthechef

What else can I say? Thank you.

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over 1 year ago Phyllis Byrne

This is a wonderful recipe. The addition of lemon zest is the perfect touch. I made it for an event at work. Every crumb was eaten and several people asked for the recipe.

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over 1 year ago Lizthechef

You have no idea how this comforts me, as we have a dear friend dying and I was wracking my brain for a dish to deliver to the family, of assorted eating issues. I mean it. This weekend it will be delivered, thanks to you.

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almost 3 years ago Lizthechef

Making this for our supper and just picked up a mistake. In step 7 I neglected to say "Add the spinach-onion mixture to the ricotta filling". The you pour the pie filling into the crust. And I think blind-baking the crust is a good idea as well...

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almost 3 years ago Lizthechef

It worked fine - thanks to TiggyBee for suggesting to blind bake it - I did 10 minutes covered with foil and pie weights, then 10 minutes "open" at 375 degrees. I threw in fresh dill instead of basil and we liked that.

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over 3 years ago Nonnamia

Sounds real good ...I'll do a test on this one!!!!!...

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over 3 years ago Lizthechef

Great - please let me know how you like it - or not. Any plain pie crust will work, if you have a favorite...

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over 3 years ago pauljoseph

Very good recipe will try

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over 3 years ago Lizthechef

This is quite a compliment. Thank you!

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over 3 years ago TiggyBee

I love this three (or is it six?) ways till Sunday. What does that mean anyhow? Love it!!

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over 3 years ago Lizthechef

Thank you, TB, don't know the origin of the saying but it's sweet.

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over 3 years ago Daphne

Pretty picture, looks like spring! Will take up to Napa next month where there are lots of little hungry mouths to feed : ) a great addition anytime of the day, thanks Liz!

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over 3 years ago Lizthechef

Thanks, Daphne, and best regards to you and your lovely family!

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over 3 years ago Prue Barrett

Gorgeous! I'm making it tomorrow. Thank you.

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over 3 years ago Lizthechef

Thank you, Prue, I am too, trying it with Greek yogurt instead of the low-fat sour cream. Please let us all know how it worked - or not - for you.

Monkeys

over 3 years ago monkeymom

Beautiful Liz! Your photo is so gorgeous with the spinach leaves swirling around on top...did you save some whole spinach leaves for the top? or does is still look that way even when roughly chopped? I'd just love for mine to turn out as beautifully....

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over 3 years ago Lizthechef

Um, you caught me, mm...I forgot to chop them at all! Maybe just as well?

Monkeys

over 3 years ago monkeymom

I'm sure it is just as lovely and tasty either way :) I look forward to trying it!

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over 3 years ago Lizthechef

A big thank you to whoever fixed my photos so that one doesn't view my mother's empty pie pan instead of the pie.

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over 3 years ago lapadia

Beautiful, love it! :)

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over 3 years ago Lizthechef

Thanks. You remind me, perhaps because your recipes are so precise, to edit that the baby spinach should be roughly chopped. Hope I'm not too late.

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over 3 years ago lapadia

Yea...you got in your "rough chopped"! :)

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over 3 years ago TasteFood

Beautiful photo and recipe Liz! Spinach + Gruyere is a winner for me!

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over 3 years ago Lizthechef

Thanks so very much, dear TasteFood.

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over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yum! This looks awesome! Something sort of similar was one of my favorite things to make in college. Love the addition of the Meyer lemon zest.

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over 3 years ago Lizthechef

Thanks so much - I tend to use Meyer lemons and/or their zest in just about anything I can.

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over 3 years ago TheWimpyVegetarian

I love love love this, Liz!! I'm defnitely making it! It looks great! And I really LOVE the photos.

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over 3 years ago Lizthechef

Hey thanks, Susan, we finished it up for lunch today. I might try Greek yogurt instead of the low-fat sour cream next round. I also made it without any salt and thought the lemon gave enough "spark" to the dish.

Me

over 3 years ago TheWimpyVegetarian

Using the lemon is a great idea. It's such a challenge to find ways to get around salt, but I'm convined it can be done and still have food taste great.

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over 3 years ago cookerT

I've got this pegged for Easter! Thanks!

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over 3 years ago Lizthechef

Thanks everybody, for your photo tips and supportive comments!

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over 3 years ago Oui, Chef

This one sounds absolutely perfect! Love the picture of the empty pie plate....how could it be any other way with a recipe this good? - S

Lnd_jen

over 3 years ago lastnightsdinner

You're certainly going to help me get my recommended intake of spinach with your great recipes, Liz - this sounds fabulous!

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over 3 years ago gingerroot

What a lovely pie to celebrate spring!