Imagine a culinary masterpiece that combines the creamy richness of ricotta, the earthy freshness of spinach, and the delicate crunch of toasted pinenuts - all nestled in a perfectly golden pie crust. This Italian-inspired Spinach Ricotta Pinenut Pie is not just a recipe; it's a gourmet experience that transforms simple ingredients into a show-stopping dish that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 pie crust
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1/2 cup pinenuts
- 2 eggs
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch pie dish by lightly greasing it or lining with parchment paper.
- Wash the fresh spinach thoroughly and pat dry with paper towels. Roughly chop the spinach leaves into smaller pieces.
- In a large mixing bowl, combine ricotta cheese, eggs, salt, and pepper. Whisk together until smooth and well-integrated.
- Toast the pinenuts in a dry skillet over medium heat for 2-3 minutes, stirring constantly until they turn golden brown and become fragrant. Remove from heat and let cool slightly.
- Gently fold the chopped spinach and toasted pinenuts into the ricotta mixture, ensuring even distribution.
- Roll out the pie crust and carefully place it into the prepared pie dish, trimming any excess edges and crimping the sides.
- Pour the spinach-ricotta filling into the pie crust, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the filling is set and the crust is golden brown.
- Remove from oven and let cool for 10 minutes before slicing. Serve warm or at room temperature.
Tips
- Choose fresh, vibrant spinach for the best flavor and nutrition. Organic spinach works wonderfully in this recipe.
- When toasting pinenuts, watch them carefully! They can burn quickly. Keep them moving in the pan and remove from heat as soon as they turn golden brown.
- For an extra flavor boost, consider adding a pinch of nutmeg to the ricotta mixture or sprinkling some grated Parmesan on top before baking.
- Ensure your ricotta is well-drained to prevent a watery filling. You can strain it through a cheesecloth for 15-20 minutes before mixing.
- Let the pie rest for 10 minutes after baking to allow the filling to set completely, making it easier to slice and serve.
- This pie is versatile - serve it as a main course, appetizer, or even a delightful brunch dish!
Nutrition Facts
Calories: 192kcal
Carbohydrates: 12g
Protein: 9g
Fat: 14g
Saturated Fat: 4g
Cholesterol: 79mg
