Craving a comforting, flavorful, and healthy meal that's also surprisingly easy to make? Look no further than this delightful Italian Spinach Pie! This recipe is perfect for a quick weeknight dinner, a satisfying weekend lunch, or even a light and impressive appetizer. It's packed with nutritious spinach, creamy ricotta, and aromatic herbs, all encased in a flaky, golden crust. Get ready to impress yourself and your loved ones with this delicious homemade dish!
Ingredients:
This recipe yields approximately 8 servings.
- For the Crust:
- 1 box (14.1 ounces) refrigerated pie crusts
- For the Filling:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach, washed and roughly chopped
- 15 ounces ricotta cheese
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 teaspoon nutmeg
- Salt and freshly ground black pepper to taste
Instructions:
Step 1: Sauté the Vegetables
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the spinach and cook until wilted, about 3-5 minutes. Season with salt and pepper. Set aside to cool slightly.
Step 2: Prepare the Filling
In a large bowl, combine the cooled spinach mixture, ricotta cheese, eggs, Parmesan cheese, parsley, basil, and nutmeg. Season generously with salt and pepper to taste. Mix well until everything is thoroughly combined.
Step 3: Assemble the Pie
Preheat your oven to 375°F (190°C). Carefully unfold one pie crust into a 9-inch pie plate. Pour the spinach and ricotta filling into the crust. Top with the second pie crust, crimping the edges to seal. Cut several slits in the top crust to allow steam to escape.
Step 4: Bake the Pie
Bake for 45-50 minutes, or until the crust is golden brown and the filling is set. If the crust starts to brown too quickly, cover the edges loosely with foil.
Step 5: Cool and Serve
Let the pie cool slightly before slicing and serving. This allows the filling to set properly and makes it easier to serve. Enjoy warm or at room temperature!
Tips for the Best Italian Spinach Pie:
- Fresh is Best: Using fresh spinach will significantly improve the flavor of your pie.
- Don't Overcook the Spinach: Overcooked spinach will be mushy. Aim for wilted but still slightly vibrant green.
- Blind Baking (Optional): For a crispier crust, you can pre-bake the bottom crust for 10-12 minutes before adding the filling.
- Customize Your Herbs: Feel free to experiment with other herbs, such as oregano or thyme.
Variations:
- Add Some Meat: For a heartier pie, add cooked sausage, ground beef, or pancetta to the filling.
- Cheese Variations: Try using a different type of cheese, such as mozzarella or provolone, in addition to or instead of Parmesan.
- Vegetarian Option: This recipe is already vegetarian, but you can make it vegan by using a vegan pie crust and a vegan ricotta substitute.
Nutritional Information (Per Serving, Approximate):
Calories: Approximately 300-350 Fat: Approximately 15-20g Protein: Approximately 10-12g Carbohydrates: Approximately 25-30g
This Italian Spinach Pie is a delicious and healthy addition to your repertoire of easy recipes and quick dinner ideas. It’s a fantastic example of homemade cooking at its finest, perfect for satisfying those cravings for delicious dishes and best recipes without a lot of fuss. Enjoy!