For an extra layer of flavor, consider adding a pinch of red pepper flakes to the spinach filling. Be sure to keep the phyllo dough covered with a damp cloth, as it dries out quickly. You can substitute the phyllo dough with puff pastry. For a richer flavor, use whole milk ricotta cheese.
Italian Spinach and Ricotta Pie
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PREP TIME40 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 35 mins
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SERVING6 People
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VIEWS45
A symphony of textures and flavors, this Italian Spinach and Ricotta Pie is a delightful culinary experience. Flaky phyllo dough embraces a creamy, savory filling of spinach, ricotta, and Parmesan, punctuated by perfectly nestled egg yolks. A true centerpiece for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol327 mg
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Fiber3 g
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Protein21 g
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Saturated Fat15 g
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Sodium654 mg
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Sugar2 g
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Fat29 g
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Unsaturated Fat0 g
Follow The Directions
01
StepMake filling: Place spinach in a skillet over medium heat and cook, stirring occasionally, until wilted (3-5 minutes). Drain, squeeze dry, and chop finely.
02
StepHeat butter in a skillet over medium heat. Cook onion in hot butter until slightly softened (about 3 minutes). Add chopped spinach; cook and stir for 2 minutes. Transfer mixture to a bowl to cool slightly (about 5 minutes).
03
StepStir ricotta cheese, Parmesan cheese, eggs, nutmeg, salt, and pepper into cooled spinach mixture until well combined. Set filling aside.
04
StepPreheat the oven to 350 degrees F (175 degrees C).
05
StepMake pie: Grease a 9-inch pie dish or tart pan with melted butter. Unwrap phyllo dough. Keep sheets covered with a damp cloth to prevent them from drying out.
06
StepLay 1 sheet of phyllo over the prepared dish flush with the edge, so excess phyllo hangs over only one side. Press sheet gently into the dish and 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 with butter and working clockwise, laying each at a slight angle to the previous sheet.
07
StepSpoon filling evenly into the phyllo-lined dish. Using the back of a spoon, make 6 indentations in filling, then carefully place 1 egg yolk in each. Season each yolk with salt and pepper and drizzle with a bit of melted butter.
08
StepFold overhanging phyllo dough, one sheet at a time, into the center to cover filling, brushing each with butter. Brush the top of pie with butter.
09
StepBake in the preheated oven until phyllo is dark golden brown (about 40 minutes). Remove and let cool slightly before slicing.
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RECIPE REVIEWS
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Jannie Schowalter
Jun 21, 2025I added a little bit of lemon zest to the ricotta filling, and it brightened up the flavor even more!
Juvenal Kreiger
Jun 13, 2025Be sure to squeeze out all the excess water from the spinach. Otherwise, the filling will be too watery.
Tianna Bosco
May 2, 2025This recipe is fantastic! The phyllo crust turned out perfectly crispy, and the filling was so flavorful.
Savanna Lind
Apr 6, 2025I made this for Easter, and it was a huge hit! Everyone loved the combination of spinach, ricotta, and Parmesan.
Edmond Ledner
Mar 13, 2025This pie is delicious both warm and cold. It's great for a brunch or light lunch.
Graham Ondricka
Feb 22, 2025The instructions were clear and easy to follow, even for someone like me who isn't an experienced baker.
Maynard Jerde
Jan 28, 2025I appreciate the tip about tenting the pie with foil to prevent over-browning. It worked like a charm!
Lois Huels
Dec 4, 2024Next time, I might try using store-bought puff pastry instead of phyllo dough for a quicker version.