Make Ahead
Spinach Ricotta Pie
Popular on Food52
54 Reviews
Wicko
April 23, 2013
We loved this. Really nice flavors and fluffy texture. Used a whole wheat pie crust which worked well.
Phyllis B.
February 22, 2013
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.
Phyllis B.
February 22, 2013
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.
Lizthechef
February 22, 2013
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.
Lizthechef
September 19, 2011
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...
Lizthechef
September 19, 2011
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.
Nonnamia
March 24, 2011
Sounds real good ...I'll do a test on this one!!!!!...
Lizthechef
March 24, 2011
Great - please let me know how you like it - or not. Any plain pie crust will work, if you have a favorite...
TiggyBee
March 19, 2011
I love this three (or is it six?) ways till Sunday. What does that mean anyhow? Love it!!
Daphne
March 19, 2011
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!
Prue B.
March 18, 2011
Gorgeous! I'm making it tomorrow. Thank you.
Lizthechef
March 18, 2011
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.
monkeymom
March 18, 2011
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....
monkeymom
March 18, 2011
I'm sure it is just as lovely and tasty either way :) I look forward to trying it!
Lizthechef
March 17, 2011
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.
lapadia
March 17, 2011
Beautiful, love it! :)
Lizthechef
March 17, 2011
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.
fiveandspice
March 17, 2011
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.
Lizthechef
March 17, 2011
Thanks so much - I tend to use Meyer lemons and/or their zest in just about anything I can.
TheWimpyVegetarian
March 16, 2011
I love love love this, Liz!! I'm defnitely making it! It looks great! And I really LOVE the photos.
Lizthechef
March 16, 2011
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.
TheWimpyVegetarian
March 16, 2011
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.
Oui, C.
March 16, 2011
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
lastnightsdinner
March 16, 2011
You're certainly going to help me get my recommended intake of spinach with your great recipes, Liz - this sounds fabulous!
Lizthechef
March 15, 2011
Sorry re photo's - I meant my Mom's plate as a back-up. I really did make a ricotta pie ;)
Sagegreen
March 16, 2011
Great photo! Sometimes using the thumbs up icon, if you click it voting for one photo and then vote again for the other photo with the thumbs up icon, you can get both photos alternating, one will show with the recipe listing and the other might appear when someone clicks on the recipe....sometimes this works! Hope that is what you meant!
lapadia
March 16, 2011
Re: choosing the actual pie picture for the front photo on your recipe: In this case, I would remove the “Mom’s plate” photo, then “thumbs up” your ricotta pie picture. Then, go back and add “mom plate” back. Instructions for that: Login, scroll down…click on photos…click on the highest numbered picture (I am thinking that your ricotta pie pictures are the latest)…click backwards (if needed) to find the picture to remove…click on “remove” after you find it…then click back to your ricotta pie recipe and “thumbs up” the picture you want…add back in the removed picture for your fall back, if you still want it there. OH…and btw – nice recipe, great flavors!!
drbabs
March 15, 2011
Sounds GREAT!
Lizthechef
March 15, 2011
Oh, but I want your newly posted dessert. I thought you were going to bypass ricotta - glad you didn't.
Sagegreen
March 15, 2011
Just wonderful! Such great combinations here.
Lizthechef
March 15, 2011
Thanks, dear Sagegreen! I need to post a photo of my mother's pie plate, so sentimental for me. I hate to use it, fearing I will drop it...
MyCommunalTable
March 15, 2011
I love the addition of buttermilk in the crust. This sounds great and would great about anytime, but I love guryere and spinach anytime.
mrslarkin
March 15, 2011
Liz, looks lovely and sounds very tasty!
Lizthechef
March 15, 2011
Thanks, Liz, awaiting your recipe ;) Or did I miss it in this flurry of ricotta entries?
mrslarkin
March 15, 2011
No, still playing around in the kitchen! Although I'm not sure if I should submit my Ricotta Layers that was a runner up a while ago. I guess if I don't come up with anything else, that will have to do. :)
dymnyno
March 15, 2011
Very tasty sounding recipe...perfect for a almost Spring dinner! The flavors all sound tangy but probably settle down nicely into their crust.
Lizthechef
March 15, 2011
I took a taste and it works for me - trying out on Larry for supper...What sounds tangy? Too much Meyer lemon zest? I thought it brightened the flavor of the pie.
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