Spinach Ricotta Pie Recipes

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QUICK RICOTTA AND SPINACH PIE



Quick Ricotta and Spinach Pie image

A frozen pie shell can be a great thing to have around, especially if there's little time to get dinner and you want something done quickly and done well. This is one of those recipes. A snap to put together, provided you have all the ingredients, and a delicious meal with little effort.

Provided by evelynathens

Categories     Savory Pies

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1 (9 inch) pie crusts (Your favourite)
1 teaspoon all-purpose flour
3 tablespoons butter
1 medium onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
1/4 teaspoon nutmeg
salt and pepper
1 (15 ounce) container ricotta cheese
8 ounces mozzarella cheese, grated
1 cup parmesan cheese, grated
3 large eggs, beaten to blend

Steps:

  • Preheat oven to 350°F.
  • Sprinkle pie crust with flour.
  • Melt butter in large skillet over medium heat.
  • Add onion and saute until tender, about 8 minutes.
  • Mix in spinach and nutmeg. Season to taste with salt and pepper.
  • Saute until all liquid from spinach evaporates, about 3 minutes.
  • Combine ricotta, mozzarella and Parmesan cheese in large bowl.
  • Mix in eggs.
  • Add spinach mixture; blend well.
  • Spoon spinach mixture into pie crust.
  • Bake until filling is set in center and brown on top, about 45-50 minutes.
  • Let stand 10 minutes.
  • Enjoy!

Nutrition Facts : Calories 577.4, Fat 41.4, SaturatedFat 21.1, Cholesterol 203.2, Sodium 821.2, Carbohydrate 21.9, Fiber 2.9, Sugar 2.2, Protein 30.2

SPANAKOPITA (GREEK SPINACH PIE)



Spanakopita (Greek Spinach Pie) image

This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.

Provided by SILVERWOLF

Categories     World Cuisine Recipes     European     Greek

Time 1h30m

Yield 5

Number Of Ingredients 11

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
½ cup chopped fresh parsley
2 eggs, lightly beaten
½ cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
¼ cup olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
  • Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
  • In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
  • Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g

RICOTTA SPINACH PIE



Ricotta Spinach Pie image

An easy Ricotta Spinach Pie recipe. Good as the centerpiece of a meatless meal.

Provided by Dawn Murray

Categories     Cheese     Egg     Bake     Vegetarian     Kid-Friendly     Spinach     Bon Appétit     Small Plates

Yield Serves 6

Number Of Ingredients 12

1 refrigerated pie crust (half of 15-ounce package), room temperature
1 teaspoon all purpose flour
3 tablespoons butter
1 medium onion, chopped
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 15-ounce container ricotta cheese
8 ounce mozzarella cheese, grated
1 cup grated Parmesan cheese
3 large eggs, beaten to blend

Steps:

  • Preheat oven to 350°F. Unfold pie crust. Press out fold lines; if crust cracks, wet fingers and push edges together to seal. Sprinkle flour over crust. Place crust floured side down in 9-inch-diameter glass or ceramic pie dish. Fold edge under and crimp decoratively.
  • Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Mix in spinach, salt, pepper and nutmeg. Sauté until all liquid from spinach evaporates, about 3 minutes.
  • Combine ricotta, mozzarella and Parmesan cheeses in large bowl. Mix in eggs. Add spinach mixture; blend well.
  • Spoon cheese mixture into pie crust. Bake until filling is set in center and brown on top, about 40 minutes. Let stand 10 minutes. Cut pie into wedges.

SPINACH RICOTTA PIE



Spinach Ricotta Pie image

This savory spinach and ricotta pie mixes soft ricotta cheese with fresh baby spinach on a bed of crunch puff pastry and is not only delicious, it's also easy to make!

Provided by Vincenzo's Plate

Categories     Vegetarian     Pescatarian     Shellfish-Free     Soy-Free     Fish-Free     Peanut-Free     Tree Nut-Free     Sugar-Free     Tomato-Free     Oven

Time 50m

Yield 4

Number Of Ingredients 9

2 Puff Pastry
500 gram Ricotta Cheese
120 gram Fresh Baby Spinach
2 Egg
to taste Pecorino Romano Cheese
to taste Salt
to taste Ground Black Pepper
to taste Ground Nutmeg
as needed Nonstick Cooking Spray

Steps:

  • Put the Ricotta Cheese (500 gram) into the bowl and begin to break it down using a fork.
  • Add Fresh Baby Spinach (120 gram) and a generous handful of Pecorino Romano Cheese (to taste).
  • Mix together well and add a sprinkle of Salt (to taste) and Ground Black Pepper (to taste) and a touch of Ground Nutmeg (to taste).
  • Add an Egg (1) and mix together once again.
  • Once the ingredients are mixed and the filling looks much creamier, it is ready.
  • Line a baking dish with Puff Pastry (2) and Nonstick Cooking Spray (as needed), and prick the bottom of it using a fork so it helps it to cook through.
  • Fill it using the ricotta mixture and even it out as much as you can using a spatula.
  • Cover the pie with another sheet of puff pastry, angling it so that the edges cover any gaps.
  • Create a crust by gently folding down the edges and joining the two layers together.
  • Press down around the edges using the teeth of a fork.
  • Beat an Egg (1) lightly in a small cup and add a drop of water.
  • Brush the egg mix over the top of the pie using a pastry brush.
  • Cook in the oven at 180 degrees C (350 degrees F) for 40 minutes or until golden.
  • Let the spinach ricotta pie rest and cool for up to ten minutes, then slice into triangular serves and place on a wooden board. Enjoy!

Nutrition Facts : Calories 86 calories, Protein 3.7 g, Fat 5.8 g, Carbohydrate 4.9 g, Fiber 0.3 g, Sugar 0.1 g, Sodium 63.2 mg, SaturatedFat 2.7 g, TransFat 0.1 g, Cholesterol 38.1 mg, UnsaturatedFat 2.7 g

SPINACH RICOTTA PIE



Spinach Ricotta Pie image

This recipe is easier and heartier than a traditional quiche. Make it even easier by using a store bought pie shell. We like this for brunch or for a supper with a mixed salad.

Provided by Geema

Categories     Savory Pies

Time 1h5m

Yield 1 pie

Number Of Ingredients 11

1 cup flour
1/3 cup cold butter
3 tablespoons cold buttermilk (or water)
1 lb ricotta cheese
3 beaten eggs
1 package frozen chopped spinach, thawed and squeezed dry
3 tablespoons flour
1/2 cup grated sharp cheddar cheese
1 dash nutmeg
1 cup sour cream
paprika

Steps:

  • Cut together the flour and cold butter.
  • Use two forks or a food processor.
  • When the mixture is uniformly blended, add about 3 tablespoons cold muttermilk.
  • Blend until the dough hold together enought o form a ball.
  • Chill for at least 1 hour.
  • Carefully roll out into circle and fit into pie pan.
  • Mix ricotta, eggs, spinach, flour, grated cheese and nutmeg.
  • Spread this mixture into the unbaked pie shell.
  • Top with sour cream, spreading to the edges of the crust.
  • Sprinkle with paprika.
  • bake in a preheated 375F oven for 40-45 minutes.

Nutrition Facts : Calories 2833.2, Fat 204.1, SaturatedFat 123.7, Cholesterol 1191.4, Sodium 1550.7, Carbohydrate 141.1, Fiber 4, Sugar 5.7, Protein 108.9

ITALIAN SPINACH AND RICOTTA PIE



Italian Spinach and Ricotta Pie image

This Italian spinach and ricotta pie (torta pasqualina) from the region Liguria is traditionally eaten for Easter, but can of course be served any time of the year.

Provided by PaolaAlbanesi

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 6

Number Of Ingredients 11

1 pound fresh spinach, or more to taste
1 small onion, chopped
1 tablespoon butter
1 (12 ounce) container ricotta cheese
1 cup grated Parmesan cheese
2 eggs
1 teaspoon ground nutmeg
salt and black pepper to taste
1 (8 ounce) package phyllo dough
5 tablespoons melted butter
6 egg yolks

Steps:

  • Place spinach in a skillet over medium heat and cook until wilted, 3 to 5 minutes. Drain, squeeze dry, and chop finely.
  • Heat 1 tablespoon butter in a skillet over medium heat and add onion. Cook until onion starts to soften, about 3 minutes. Add spinach and cook and stir for 2 minutes. Remove from heat and transfer to a bowl to cool slightly, about 5 minutes.
  • Stir ricotta cheese, Parmesan cheese, 2 whole eggs, nutmeg, salt, and pepper into the cooled spinach mixture.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan or pie dish.
  • Unwrap the phyllo dough. Keep covered with a damp cloth to prevent phyllo sheets from drying out.
  • Lay 1 sheet of phyllo over the buttered dish flush with the edge so that excess phyllo hangs over on only one side of the dish. Brush lightly with melted butter. Top with another sheet of phyllo at a slight angle to the first one. Continue in this manner, with up to 12 sheets, brushing each sheet with butter and working clockwise to lay each at a slight angle to the previous sheet.
  • Spoon cheese and spinach mixture evenly into the phyllo-lined dish. Using the back of a spoon, make six indentations in the filling, then carefully place 1 egg yolk in each. Season each yolk with salt and pepper and drizzle with a bit of melted butter.
  • Take the extra phyllo dough hanging over the edges of the dish and fold it over to the centre to cover the filling, 1 sheet of phyllo at a time, brushing each one with butter. Brush the top of the whole pie with butter.
  • Bake in the preheated oven until the phyllo pastry is a dark golden brown, about 40 minutes. Remove and let cool slightly before slicing. Serve warm.

Nutrition Facts : Calories 450.3 calories, Carbohydrate 27.9 g, Cholesterol 326.7 mg, Fat 28.6 g, Fiber 2.7 g, Protein 21.4 g, SaturatedFat 15.2 g, Sodium 654.3 mg, Sugar 1.5 g

SPINACH RICOTTA PIE - FROM THE MOOSEWOOD COOKBOOK



Spinach Ricotta Pie - from the Moosewood Cookbook image

I had this delightful dish at a great friend's home and my daughter fell in love with the recipe and has requested it for her birthday meal. It is quite delicious!

Provided by Cook4_6

Categories     Brunch

Time 2h

Yield 6 serving(s)

Number Of Ingredients 14

1 cup flour
1/3 cup butter, cold
3 tablespoons buttermilk, cold
1/2 lb chopped spinach
1 onion, small diced
salt and black pepper
1/2 teaspoon basil
1 lb ricotta cheese
3 eggs, beaten
3 tablespoons flour
1/2 cup cheese, grated sharp
1 dash nutmeg
1 cup sour cream
paprika

Steps:

  • To make the crust,cut together flour with butter until uniformly blended. Add buttermilk. Chill at least one hour in a ball. Roll out into 9" pie crust.
  • To make the filling, saute spinach and onion. Add black pepper, salt and basil. Mix in bowl with ricotta cheese, eggs, flour, cheese,.
  • and nutmeg. Spread into unbaked pie shell. Top with sour cream and paprika. Bake at 375 degrees for 40-45 minutes.

Nutrition Facts : Calories 472.4, Fat 32.8, SaturatedFat 19.5, Cholesterol 185, Sodium 349.8, Carbohydrate 26.7, Fiber 1.8, Sugar 3, Protein 18.5

SPINACH RICOTTA PIE



Spinach Ricotta Pie image

Delicious! From Rachael Ray Magazine August 2008. My only addition was to make it in a deep dish pie crust. Not heavy or cheesy, yet substantial enough - this is a great summer dinner! TIP - to avoid a soggy pie crust on the bottom, bake on a cookie sheet in the oven, not the regular grates.

Provided by Java Chip

Categories     Savory Pies

Time 55m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 8

10 ounces frozen chopped spinach, thawed
15 ounces ricotta cheese
8 ounces garlic & herb spreadable cheese (like Rondele)
4 large eggs
1 cup chopped marinated artichoke (you can buy them jarred)
salt
pepper
9 inches deep dish pie shells (in the frozen aisle)

Steps:

  • Preheat the oven to 375.
  • Wring the spinach dry and put in a large bowl.
  • Mix together the ricotta cheese, garlic herb cheese and eggs. Add the spinach, artichokes, 1/2 teaspoon salt and1/4 teaspoon pepper and stir to combine.
  • pour into crust and bake until golden, about 45 minutes.

Nutrition Facts : Calories 314, Fat 20.2, SaturatedFat 9.5, Cholesterol 178.6, Sodium 372.2, Carbohydrate 18.1, Fiber 3.2, Sugar 2, Protein 16.3

SPINACH, RICOTTA & FETA PIE



Spinach, Ricotta & Feta Pie image

All I have made this for, loved this pie. It is actually a combination of about 3 different recipes - so I decided to write down my version from the 3 recipes I combined. I hope you enjoy it as much as we did.

Provided by ozzygirl

Categories     Lunch/Snacks

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 (10 ounce) package frozen spinach, thawed
500 g low-fat ricotta cheese
1 1/2 cups of crumbled feta
1/2 cup mozzarella cheese
1/2 cup parmesan cheese
1 large onion (chopped)
3 garlic cloves (crushed)
3 tablespoons fresh parsley
1 tablespoon oregano
4 eggs
shortcrust pastry, for pie dish
1/4 cup olive oil
sea salt
ground black pepper

Steps:

  • Lightly grease your quiche/pie dish.
  • Put the shortcrust pastry into your quiche/pie dish and cut to fit, pressing firmly around.
  • Add olive oil into frypan and saute onions, garlic and oregano for about 10 minutes on low heat or until onions are translucent.
  • Squeeze spinach free of water and add to the pan with the parsley and continue to fry until the rest of the water from the spinach has evaporated. Remove from heat and let cool.
  • In a large mixing bowl add all the cheeses together and the eggs and mix through. Add the spinach mixture and salt and pepper to taste and fold through until all mixed well.
  • Pour mixture into your prepared dish and bake in oven at 180 degrees (fanforced) or 200 degrees (not fan forced) for 1 hour or until golden brown on top. Check with finger that the top of the pie springs back.
  • Cool until slightly warmed or to room temperature (approx half hour of cooling time should do it).
  • Slice, serve and enjoy! Great with a nice garden salad.

Nutrition Facts : Calories 321.6, Fat 25.2, SaturatedFat 10.7, Cholesterol 189.1, Sodium 691.9, Carbohydrate 7.8, Fiber 2.1, Sugar 3.5, Protein 17.2

TORTA RUSTICA WITH RICOTTA AND SPINACH



Torta Rustica With Ricotta and Spinach image

Torta rustica (also called pizza rustica) is a rich, ricotta-stuffed pie that's traditionally baked for Easter in Southern Italy. This version includes greens (either spinach or chard) for color and freshness. The ham is optional; feel free to leave it out, or substitute chopped olives or sundried tomatoes if you're looking for a similar savory bite. The crust, adapted from Nancy Harmon Jenkins's 2007 cookbook, "Cucina del Sole," is sturdy and slightly sweet, which makes a nice contrast to the salty filling. (For more on producing a lattice-style crust, see our How to Make Pie Crust guide.)

Provided by Melissa Clark

Categories     pies and tarts, main course

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 22

2 1/2 cups/310 grams all-purpose flour, plus more as needed
2 tablespoons granulated sugar
1/4 teaspoon fine sea or table salt
3/4 cup/170 grams cold unsalted butter, cut into pieces
1 large egg
1 large egg white (save the yolk for the egg wash)
Zest from 1 lemon
3 to 4 tablespoons iced dry white wine or ice water spiked with 1/2 teaspoon cider or white wine vinegar
3 cups/24 ounces whole-milk ricotta
1 tablespoon extra-virgin olive oil
About 5 cups/5 ounces baby spinach or chard, coarsely chopped
2 garlic cloves, finely grated or minced
1/2 teaspoon fine sea or table salt, plus more as needed
2 large eggs
2 cups/8 ounces shredded fresh mozzarella
1 cup/4 ounces grated Pecorino Romano or Parmesan (pecorino is stronger, Parmesan is milder, or use a combination)
1/2 cup/4 ounces ham, diced (optional)
1/2 cup chopped parsley
1 1/2 teaspoons freshly ground black pepper
1/8 teaspoon red-pepper flakes, plus more as needed
1/8 teaspoon freshly grated nutmeg
Egg wash (1 egg yolk beaten with 1 teaspoon water)

Steps:

  • Make the dough: In a food processor, pulse together the flour, sugar and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Alternatively, mix together flour, sugar and salt in a large bowl, then add butter, working the pieces into the flour with your hands, squeezing and pinching them until the mixture looks like oatmeal.
  • Add egg, egg white and lemon zest, and pulse after each addition. If working by hand, whisk together egg, egg white and lemon zest in a separate bowl, then mix into the butter mixture. Slowly add iced wine, 1 tablespoon at a time, and pulse or mix by hand until the dough just comes together. You may not need all the liquid. The dough should be moist, but not wet.
  • Turn dough out onto a lightly floured surface, and gather and press it into a ball. Divide into 2 portions, one slightly larger than the other, and shape into disks. Wrap the disks tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
  • When ready to bake, heat oven to 375 degrees.
  • Make the filling: If your ricotta seems watery, put it in a sieve and let it drain while you cook the spinach.
  • In a large skillet, heat oil over medium-high heat. Add spinach and cook until wilted, about 2 minutes. Stir in garlic and a large pinch of salt, and continue to cook until spinach is very dry, about 2 minutes longer. Transfer to a large bowl to cool. If any liquid accumulates as the spinach sits, pour it out of the bowl (you don't want it to water down the ricotta).
  • In a food processor, purée drained ricotta and eggs until just combined and smooth. Add to the bowl with the spinach and fold in mozzarella, pecorino, ham (if using), parsley, black pepper, 1/2 teaspoon salt, red-pepper flakes and nutmeg. Set aside when rolling out dough (or chill for up to 4 hours).
  • On a lightly floured surface, roll out the larger pastry dough disk to a 14-inch circle, about 1/8-inch thick. Fit dough into a 9-inch springform pan, pressing the dough up the sides of the pan. Scrape filling into crust and spread evenly. Roll out second pastry disk to a 12-inch circle, about 1/8-inch thick. Cut 1/2-inch-wide strips and weave into a lattice on top of the filling. Seal, trim and crimp the edges. Brush the top of the torta with the egg wash.
  • Place torta on sheet pan and bake until crust is crisp and brown, and filling is firm, 50 to 60 minutes. Cool on a rack for at least 45 minutes before serving.

SPINACH AND RICOTTA PIE



Spinach and ricotta pie image

Light crisp pie that can be made ahead this version has Italian cheese and soft greens

Provided by judstar46

Time 1h5m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Oil a deep pan fry onion and garlic for 10 mins until soft but not coloured add spinach cook for 5 mins stirring tip into a sieve and presto remove as much excess liquid as possible. Cool
  • Beat egg with the ricotta and nutmeg and season stir in feta with the spinach and onion heat oven to 200/fan
  • Oil a 20cm loose based cake tin line with filo pastry sheets leaving excess pastry overhang spray each sheet with oil spoon the cheese and spinach mixture into tin bring pastry over the top of the pie spray
  • With oil generously bake for 25 - 30 mins until golden brown and crisp serve hot or cold

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From maltesecuisine.com


RICOTTA SPINACH PIE - RECIPE IDEAS, PRODUCT REVIEWS, HOME DECOR ...
2022-07-02 Find by keywords: ricotta spinach pie puff pastry, ricotta spinach pie recipes, ricotta spinach pie without crust; Quick Ricotta and Spinach Pie Recipe – Foodcom. Author: www.food.com; Description: Preheat oven to 350°F. · Sprinkle pie crust with flour. · Melt butter in large skillet over medium heat.
From aabla2013.com


RICOTTA SPINACH PIE - MARCELLINA IN CUCINA
2020-06-10 Instructions. Heat 2 tablespoons oil in a frying pan over medium heat.Gently fry onion and garlic in olive oil until until golden. Set aside to cool. Squeeze moisture from the defrosted spinach. Mix spinach with the onion mixture, ricotta, feta, Parmesan cheese, eggs, nutmeg and salt.
From marcellinaincucina.com


SPINACH AND RICOTTA PIE RECIPE, ITALIAN RECIPES - TARLA DALAL
Add the ricotta cheese, raisins, cheese and milk and mix well. Season with salt, pepper and nutmeg. Keep aside. Roll the dough into 200 mm. (8”) diameter circle. Press the circle into a pie dish and prick with a fork on the bottom and sides. Bake in a pre-heated oven at 180°c (360°f) for 10 to 12 minutes.
From tarladalal.com


SPINACH RICOTTA PIE - CHEFTINI
Preheat oven to 350 F. Rollout crust to fit either an 8" pie plate or a 9x12 baking dish. Crimp edges of the crust and set aside. Mix together all the cheeses, eggs, spinach, sicilian sea salt and pepper. Scoop the filling evenly into the pie crust. Sprinkle the top of …
From cheftini.com


SPINACH AND RICOTTA PIE RECIPE | EAT SMARTER USA
The Spinach and Ricotta Pie recipe out of our category Pie! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
From eatsmarter.com


MOM'S SPINACH & RICOTTA PIE RECIPE | HARDCORE ITALIANS
2021-10-08 Filling. 3 10 ounce packages frozen leaf spinach (or 2 pounds fresh), thawed & drained. 1 ½ pounds ricotta. 1 small yellow onion (finely chopped) 2 cloves garlic (finely chopped) 2 tablespoons chopped fresh parsley. 7 tablespoons salted butter (if using fresh spinach, use 4 tablespoons butter and 3 tablespoons olive oil)
From hardcoreitalians.blog


EASY SPINACH AND RICOTTA PIE | EL MUNDO EATS
2017-08-16 Add in previously chopped spinach, mix everything together and set aside to cool. In a bowl, add in ricotta, nutmeg, parsley, walnuts, parmesan, black pepper, salt and mix until everything is well combined. In a different bowl, add in eggs and a pinch of salt. Beat the eggs. Add the beaten eggs into the ricotta mixture and mix everything well.
From elmundoeats.com


TORTA PASQUALINA (SPINACH & RICOTTA EGG PIE) - INSIDE THE RUSTIC …
2021-04-06 Put it in large mixing bowl with the ricotta (500g/2 cups), 1 large egg, parmesan cheese (1 cup), pinch of nutmeg and a good pinch of salt and pepper. Preheat the oven to 350F/180C. Cover the bottom and sides of your pie dish with one sheet of puff pastry. Trim the edges and fill in the gaps if any.
From insidetherustickitchen.com


SPINACH AND RICOTTA SAVORY SLAB PIE | PARTY APPETIZER - SAVOR + SAVVY
2020-12-15 Step Four: Spread the spinach and cheese mixture evenly over the crust. Leave a small lip at the top edges. Step Five: Bake for 20 to 23 minutes in a 425F oven until the edges are golden brown. Remove from the oven, cover with foil and bake for additional 10 minutes. Once done, slice into 20 pieces and serve.
From savorandsavvy.com


AUTHENTIC ITALIAN SPINACH PIE RECIPE | SANPELLEGRINO
Place on a lined baking tray, cover with a clean, damp tea towel and let it rest in the fridge for an hour. 4. Prepare the filling: heat a large skillet, add oil. Once hot, add the onion and cook until transparent. Add the spinach and/or chard, season with salt and pepper, and cook for a few minutes until wilted.
From sanpellegrino.com


RICOTTA SPINACH TARTS - AN ITALIAN IN MY KITCHEN
2022-02-02 Instructions. Preheat the oven to 375°F (190°C) and lightly grease a standard muffin pan. In a medium bowl mix 1 1/4 cups chopped spinach with the ricotta cheese, Parmesan, salt, and egg. Stir well to combine. Cut out nine medium-sized dough rounds to make the crust. Fit the rounds into the prepared pan.
From anitalianinmykitchen.com


SPINACH RICOTTA PIE WITH PUFF PASTRYVINCENZO'S PLATE
2016-04-19 Preheat your oven to 180 degrees (350 F). Put the ricotta into the bowl and begin to break it down using a fork. Add chopped baby spinach and a generous handful of grated pecorino cheese. Mix together well and add a sprinkle of salt and pepper and a touch of nutmeg. Add an egg and mix together once again.
From vincenzosplate.com


SPINACH AND RICOTTA PHYLLO PIE - YUPPIECHEF MAGAZINE
2 bunches spinach, ends trimmed, chopped and washed 900g fresh ricotta, crumbled 1 egg Pinch of ground nutmeg Salt and pepper, to taste 8 sheets phyllo pastry Butter, melted to brush pastry. Method 1. Preheat your oven to 190°C. 2. Place the olive oil, onion, garlic and bacon into a large pan and fry for 5 minutes over a medium heat until the ...
From yuppiechef.com


ITALIAN SPINACH AND RICOTTA PIE: EASY RECIPE | SANPELLEGRINO
5. Place the spinach mix to a large bowl. Add 2 eggs, 50 g of grated cheese, chopped marjoram, season with salt and pepper, and combine well. 6. In a separate bowl, place the ricotta and using a whisk, soften the cheese. Add 3 eggs to the ricotta and whisk well. Throw in 90 g of grated cheese, a grating of nutmeg, a pinch of salt, whisk to ...
From sanpellegrino.com


RICOTTA SPINACH PIE – AUNT ANGELINA’S RECIPE – COOKING WITH SUGAR
2010-10-05 Directions: Preheat oven to 350°F. In a bowl, mix the spinach, ricotta, mozzarella, Parmesan cheese and prosciutto (if using it), then add pepper. If not using prosciutto, add a sprinkle of salt. Fold in the 2 beaten eggs and blend well. Set aside. Unfold the pie crusts. Sprinkle surface with flour and press or roll out fold lines with rolling ...
From cookingwithsugar.com


VEGAN SPINACH PIE WITH RICOTTA (EASY & DELISH RECIPE) - CARLO CAO
2022-02-11 Add onion and garlic and sauté until caramelized (5-10 minutes). Add spinach, salt, nutmeg and cream, mix well and set aside. Heat the remaining butter in a frying pan. Add breadcrumbs and sauté until golden brown. Set aside. Cover the bottom and sides of a cake pan (Ø 21 cm, 8'') with baking paper.
From carlocao.com


MOM'S SPINACH-RICOTTA PIE - COOKING WITH MAMMA C
2014-07-13 Add the onions and garlic and cook for 2-3 minutes on low heat. Then add the spinach to the pan, sprinkling with salt and black pepper. Stir and cook on medium for 3-4 minutes. Off the heat, stir Romano into the pan. Place the spinach mixture in a large mixing bowl.
From cookingwithmammac.com


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