Simple & Quick Spinach & Ricotta Pie
Discover this light and savory pie, where the creaminess of ricotta perfectly marries the freshness of spinach. A simple, economical, and quick vegetarian recipe, perfect for a healthy meal on any occasion. Ideal served warm or cold, it will delight both young and old.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Cooking spinach: Heat oil in a pan. Sweat the onion (if using) for 3 min, add garlic for 30 sec, then fresh spinach in batches. Wilt for 5-7 min on high heat. Drain all water by pressing vigorously in a sieve or clean cloth. Chop coarsely and let cool. (For frozen: thaw and press the same way).
- 2
Filling: In a bowl, mix ricotta, drained spinach, eggs, grated cheese, nutmeg, salt, and pepper. Mix until combined. Taste and adjust.
- 3
Assembly: Preheat oven to 180°C (350°F). Roll out the pastry into a 24 cm tart pan. Prick the bottom. For a crispier base, blind bake for 10 min (with parchment paper and weights). Let cool slightly, then pour in the filling and smooth.
- 4
Baking: Bake first on the bottom rack for 10 min, then move to the middle rack for an additional 30 min (40 min total). The pie is ready when golden and firm to the touch.
- 5
Resting and serving: Remove the pie and let it rest in the pan for 15 min before slicing. Serve warm or at room temperature.
- Perfectly draining the spinach in a clean cloth is the key step to avoid a soggy pie.
- Choose a firm, good quality ricotta. Drain it briefly if it seems watery.
- Parmesan or pecorino adds a salty depth that enhances the ricotta's sweetness.
- Blind baking the pastry is recommended for a perfectly crisp base.
- Serve with a rocket and pine nut salad, or cherry tomato and basil salad. Pair with a fresh white wine (Sauvignon Blanc) or a Provencal rosé.
- Variations: Add toasted pine nuts, slices of prosciutto before baking, lemon zest, or replace some ricotta with feta.
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