Ricotta Rustic Pie

I absolutely adore this rustic ricotta pie—it’s a savory, Italian-style tart made with creamy ricotta and tender greens (like spinach), wrapped in a flaky crust. It strikes just the right balance between comforting and homemade charm, and it’s perfect for a light lunch or appetizer.

Why You’ll Love This Recipe

I love how simple yet satisfying it is: just a few staple ingredients—ricotta, greens, eggs, cheese—and a store-bought or homemade crust come together in under an hour. The filling is rich and creamy, the crust delightfully crisp, and the pie looks charmingly rustic with a free-form top. It’s a dish I feel proud serving, whether to guests or for a cozy weeknight dinner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pie dough (store‑bought or homemade)

• Fresh or frozen spinach (well drained)

• Whole‑milk ricotta cheese

• Grated Parmesan cheese

• Egg

• Milk (for brushing crust)

directions

1. I preheat the oven to 350 °F (180 °C) and grease an 8‑inch pie dish.

2. If using fresh spinach, I sauté it until wilted; if frozen, I thaw and squeeze out excess water.

3. I mix the spinach with ricotta, Parmesan, and an egg until evenly combined.

4. I roll out the dough and line the pie dish, leaving any leftover dough for decorative cutouts or a rustic top edge.

5. I spoon in the filling, then either cover with a lattice or use cutouts to finish the top.

6. I brush the crust with milk and bake for about 30 minutes, until the filling is set and the crust is golden.

7. I let it rest for 5 minutes before slicing and serving warm or at room temperature.

Servings and timing

• Serves 8

• Prep time: 15 minutes

• Cook time: 30 minutes

• Total time: 45 minutes

Variations

• Greens swap: Replace spinach with Swiss chard, kale, or beet greens.

• Cheesy twist: Add feta, goat cheese, or extra mozzarella for richer flavor.

• Meaty option: Stir in diced cooked pancetta or prosciutto.

• Herb boost: Mix fresh chopped herbs—like dill, parsley, or chives—into the filling.

• Top crust style: Turn it into a galette by folding the edges over the filling.

storage/reheating

• To store: After cooling, I wrap leftovers and refrigerate for up to 3 days.

• To reheat: I gently rewarm slices in a 350 °F oven for 10–15 minutes to restore flakiness.

• Freezing: I’ve frozen whole pies or individual slices wrapped well—for up to 2–3 months. I thaw in the fridge overnight, then reheat gently.

FAQs

Can I use frozen spinach?

Yes—I thaw it, squeeze out all the water, then proceed as usual. The pie turns out just as delicious.

Is a top crust necessary?

No—not at all. I often leave it uncovered or use decorative cutouts. If I want it fully enclosed, I add cut strips or fold edges over for a galette-style finish.

Can I make it gluten‑free?

Absolutely—I substitute a gluten‑free pie crust or use a rice‑flour pastry and the filling still bakes beautifully.

How do I prevent a soggy bottom?

I lightly pre-bake the crust or ensure any water from the greens is thoroughly squeezed out—this helps keep the crust crisp.

Can it be served cold?

It’s delicious warm or at room temperature—perfect for picnics or potlucks.

Conclusion

This ricotta rustic pie is one of my favorite easy, Italian-inspired dishes. It’s creamy, savory, and elegant in a homestyle, no-fuss way. I love serving it alongside salads or soup, and it always disappears fast. It feels like a slice of Italy right at home—and I know I’ll be making it often. Buon appetito!

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