Spinach Ricotta Pie

By • March 15, 2011 54 Comments

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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


  • 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.


  • 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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