Authentic Italian Spinach and Ricotta Pie: A Step-by-Step Recipe

The Italian Spinach and Ricotta Pie, also known as Torta di Spinaci e Ricotta, is a savory delight that embodies the heart of Italian home cooking. This dish, perfect for a light lunch, satisfying dinner, or impressive potluck contribution, is both comforting and flavorful. The creamy ricotta filling, studded with tender spinach and encased in a flaky crust, makes for a truly irresistible culinary experience. This recipe provides a detailed, step-by-step guide to recreating this authentic Italian classic in your own kitchen. From preparing the perfectly seasoned filling to crafting the golden-brown crust, we’ll walk you through each stage to ensure a delicious and rewarding result.

Why You’ll Love This Spinach and Ricotta Pie

• Authentic Italian Flavors: This recipe captures the true essence of Italian cuisine, using simple, high-quality ingredients to create a complex and satisfying flavor profile.
• Versatile: Enjoy it warm, cold, or at room temperature. It’s perfect for picnics, potlucks, or a simple weeknight meal.
• Impressive Presentation: The pie’s beautiful golden crust and vibrant green filling make it a stunning centerpiece for any table.
• Make-Ahead Friendly: You can prepare the filling and crust in advance, making assembly a breeze when you’re ready to bake.
• Customizable: Adapt the recipe to your liking by adding different cheeses, herbs, or spices.

Ingredients You’ll Need

The key to a truly exceptional Italian Spinach and Ricotta Pie lies in using fresh, high-quality ingredients. Here’s what you’ll need to gather before you begin:

For the Crust:

• 2 1/2 cups (300g) All-Purpose Flour: Provides the structure for the crust. You can substitute with pastry flour for a more tender result.
• 1 teaspoon Salt: Enhances the flavor of the crust and balances the sweetness of the filling.
• 3/4 cup (170g) Cold Unsalted Butter, cut into cubes: The cold butter creates pockets of steam during baking, resulting in a flaky crust. Make sure your butter is very cold!
• 1/2 cup (120ml) Ice Water: Binds the dough together. The ice water helps keep the butter cold, preventing gluten development and ensuring a tender crust.
• 1 Large Egg, beaten (for egg wash): Provides a golden-brown color and a slight sheen to the crust.

For the Filling:

• 2 tablespoons Olive Oil: Used for sautéing the garlic and spinach. Choose a good quality olive oil for the best flavor.
• 2 cloves Garlic, minced: Adds a pungent and savory flavor to the filling.
• 1 pound (450g) Fresh Spinach, washed and roughly chopped: The star of the filling, providing a healthy dose of nutrients and a slightly earthy flavor. Frozen spinach, thawed and squeezed dry, can be substituted if fresh is unavailable.
• 15 ounces (425g) Whole Milk Ricotta Cheese: The base of the filling, providing a creamy and slightly tangy flavor. Opt for whole milk ricotta for the richest flavor and texture. Drain the ricotta well to prevent a soggy pie.
• 1/2 cup (50g) Grated Parmesan Cheese: Adds a salty and nutty flavor to the filling. Freshly grated Parmesan is always best.
• 1/4 cup (25g) Grated Pecorino Romano Cheese: Adds a sharper, more intense salty flavor to the filling.
• 2 Large Eggs, lightly beaten: Binds the filling together and adds richness.
• 1/4 cup Fresh Parsley, chopped: Adds a fresh, herbaceous note to the filling.
• 1/4 teaspoon Nutmeg, freshly grated: Adds a warm, slightly sweet spice that complements the spinach and ricotta. Freshly grated nutmeg is significantly more flavorful than pre-ground.
• Salt and Black Pepper to taste: Season the filling to your liking. Remember that Parmesan and Pecorino Romano cheeses are already salty, so start with a small amount of salt and adjust accordingly.

Equipment You’ll Need

• 9-inch Pie Dish: For baking the pie. A glass or ceramic pie dish works well.
• Large Bowl: For mixing the crust ingredients.
• Food Processor (optional): For quickly making the crust dough.
• Rolling Pin: For rolling out the pie dough.
• Large Skillet or Pot: For sautéing the spinach.
• Large Bowl: For mixing the filling ingredients.
• Measuring Cups and Spoons: For accurate measuring of ingredients.
• Pastry Brush: For applying the egg wash.

Step-by-Step Instructions

Now, let’s dive into the detailed instructions for creating your own delicious Italian Spinach and Ricotta Pie:

Part 1: Making the Crust

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is crucial for creating a flaky crust. Work quickly to prevent the butter from melting. If using a food processor, pulse the flour, salt, and butter until the mixture resembles coarse crumbs.
3. Add the Ice Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix, as this will develop the gluten and result in a tough crust. The dough should be slightly shaggy but hold together when pressed. If using a food processor, slowly drizzle in the ice water while pulsing until the dough just comes together.
4. Divide and Chill the Dough: Divide the dough in half, flatten each half into a disk, and wrap them tightly in plastic wrap. Refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax and the butter to firm up, making the dough easier to roll out.
5. Roll Out the First Crust: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Gently transfer the dough to the pie dish, pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge.
6. Roll Out the Second Crust: Roll out the second disk of dough into a 12-inch circle. This will be the top crust. You can cut vents in the top crust to allow steam to escape during baking, preventing it from puffing up too much.

Part 2: Making the Filling

1. Sauté the Garlic: Heat the olive oil in a large skillet or pot over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as this will make it bitter.
2. Add the Spinach: Add the chopped spinach to the skillet and cook until wilted, about 5-7 minutes. Stir frequently to ensure even cooking. If using frozen spinach, make sure it is completely thawed and squeezed dry before adding it to the skillet.
3. Cool the Spinach: Remove the spinach from the heat and let it cool slightly. Once cooled, squeeze out any excess water. This is important to prevent a soggy filling.
4. Combine the Filling Ingredients: In a large bowl, combine the ricotta cheese, Parmesan cheese, Pecorino Romano cheese, eggs, parsley, nutmeg, salt, and pepper. Mix well to combine.
5. Add the Spinach to the Filling: Add the cooked and cooled spinach to the ricotta mixture and stir to combine.

Part 3: Assembling and Baking the Pie

1. Fill the Pie Crust: Pour the spinach and ricotta filling into the prepared pie crust, spreading it evenly.
2. Top with the Second Crust: Carefully place the second crust over the filling. Trim any excess dough hanging over the edge.
3. Seal the Edges: Crimp the edges of the crust together to seal the pie. You can use a fork to press the edges together, or you can create a decorative crimped edge using your fingers.
4. Apply the Egg Wash: In a small bowl, beat the egg with a tablespoon of water. Brush the egg wash over the top crust. This will give the crust a golden-brown color and a slight sheen.
5. Bake the Pie: Bake in a preheated oven at 375°F (190°C) for 45-55 minutes, or until the crust is golden brown and the filling is set. If the crust starts to brown too quickly, you can tent it with aluminum foil.
6. Cool Before Serving: Let the pie cool for at least 15-20 minutes before slicing and serving. This allows the filling to set up properly.

Tips for Success

• Keep the Butter Cold: The key to a flaky crust is cold butter. Make sure your butter is very cold before you start making the dough. You can even put the butter in the freezer for 15-20 minutes before using it.
• Don’t Overmix the Dough: Overmixing the dough will develop the gluten and result in a tough crust. Mix the dough until it just comes together.
• Chill the Dough: Chilling the dough allows the gluten to relax and the butter to firm up, making the dough easier to roll out and preventing it from shrinking during baking.
• Drain the Spinach and Ricotta: Excess moisture in the spinach and ricotta can result in a soggy filling. Make sure to squeeze out any excess water from the spinach and drain the ricotta well before using them in the filling.
• Use High-Quality Ingredients: Using high-quality ingredients will result in a more flavorful and delicious pie. Opt for fresh spinach, whole milk ricotta cheese, and freshly grated Parmesan and Pecorino Romano cheeses.
• Adjust Seasoning to Taste: Taste the filling before adding it to the crust and adjust the seasoning to your liking. Remember that Parmesan and Pecorino Romano cheeses are already salty, so start with a small amount of salt and adjust accordingly.
• Prevent a Soggy Bottom Crust: To help prevent a soggy bottom crust, you can blind bake the crust for 10-15 minutes before adding the filling. To blind bake, line the crust with parchment paper and fill it with pie weights or dried beans. Bake at 375°F (190°C) for 10-15 minutes, then remove the parchment paper and pie weights and continue with the recipe.
• Let the Pie Cool Before Serving: Letting the pie cool for at least 15-20 minutes before slicing and serving allows the filling to set up properly, making it easier to slice and preventing it from being too runny.

Variations and Additions

This Italian Spinach and Ricotta Pie recipe is a great starting point, but feel free to customize it to your liking with these variations and additions:

• Add Other Cheeses: Experiment with adding other cheeses to the filling, such as mozzarella, provolone, or Fontina.
• Add Herbs: Add other herbs to the filling, such as basil, oregano, or thyme.
• Add Spices: Add a pinch of red pepper flakes to the filling for a little heat.
• Add Vegetables: Sauté other vegetables with the spinach, such as mushrooms, onions, or zucchini.
• Add Meat: Add cooked and crumbled Italian sausage or prosciutto to the filling for a heartier pie.
• Use a Different Crust: Instead of making your own crust, you can use a store-bought pie crust or puff pastry.
• Make Individual Pies: Instead of making one large pie, you can make individual pies using muffin tins or small tart pans.

Serving Suggestions

The Italian Spinach and Ricotta Pie is delicious served warm, cold, or at room temperature. Here are some serving suggestions:

• Serve as a Main Course: Serve a slice of pie with a side salad for a light and satisfying meal.
• Serve as an Appetizer: Cut the pie into small squares and serve as an appetizer at a party or gathering.
• Serve as a Side Dish: Serve a slice of pie alongside roasted chicken, grilled fish, or pasta.
• Pack for a Picnic: The pie is perfect for picnics, as it can be easily transported and enjoyed at room temperature.
• Enjoy for Breakfast or Brunch: Serve a slice of pie with a cup of coffee or tea for a delicious and satisfying breakfast or brunch.

Storage Instructions

To store leftover Italian Spinach and Ricotta Pie, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days. You can also freeze the pie for up to 2-3 months. To reheat, thaw the pie in the refrigerator overnight, then bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.

Nutrition Information (per serving, approximate)

Please note that the nutrition information is an estimate and can vary depending on the specific ingredients used and portion sizes.

• Calories: 400-500
• Fat: 25-35g
• Saturated Fat: 15-20g
• Cholesterol: 150-200mg
• Sodium: 400-600mg
• Carbohydrates: 30-40g
• Fiber: 2-4g
• Sugar: 5-10g
• Protein: 15-20g

Conclusion

This Italian Spinach and Ricotta Pie recipe is a guaranteed crowd-pleaser. With its flaky crust, creamy filling, and authentic Italian flavors, it’s a dish that will impress your family and friends. So, gather your ingredients, follow the step-by-step instructions, and get ready to enjoy a taste of Italy in your own kitchen. Buon appetito!