In my humble opinion, I think that pies are underrated. Be it your simple apple pie or a savory pie, I can’t get enough of it! There is something about a buttery, flaky crust that just pulls me in. I will admit though, cue the judgment, that 95% of the time I use a pre-made frozen pie crust. Yes, I know I am a monster, but with a full time job and trying to get a meal on the table, it makes my life so much easier. When I do happen to make my own crust, every blue moon, I use a pro tip I learned from an episode of Mind of a Chef with Sean Brock. I always make my dough by hand, so when you work the butter,or whatever fat you are using, into your flour you flatten the small pieces of butter into thin wisps. By making a snapping motion with your fingers, this is easily achievable. This will create flaky layers in your dough. If my description wasn’t clear enough, fire up the ole Netflix, it is a great show.
If you have never actually made or eaten a savory pie, you are seriously missing out. It’s like there is a whole world out there that you haven’t even begun to discover. They will revolutionize brunch, or a new thing to add into your dinner rotations. Basically, they can be anything you want them to be. This spinach ricotta pie is my go to when I am just not sure what I want to make for dinner. It comes together pretty fast and can serve a crowd just by adding a salad.
Today I am actually going to make two so I can keep it in the freezer for when I need a quick meal that I know I will love. I really am trying to get better about keeping a stocked freezer so I don’t feel the need to order in just because I am too lazy to cook. Everyone tries to eat healthier and it is much easier to do that when you have ready made food that you and your family likes.
Spinach Ricotta Pie
- 1 frozen pie crust
- 3 tablespoons butter
- 1 medium onion, chopped
- 1 (10 oz) package of frozen spinach, thawed and excess liquid squeezed out
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1 (15 oz) container ricotta cheese
- 1 cup grated mozzarella
- 1 cup grated Parmesan
- 3 eggs, beaten
- Preheat oven to 350ºF.
- In a large skillet, melt butter over medium heat. Add onions and saute until tender, approximately 8-10 minutes. Add in the spinach, salt, pepper, and nutmeg. Continue to cook until all liquid from the spinach has evaporated.
- As the spinach cools, in a large bowl combine the ricotta, cheeses and eggs. Add in the spinach mixture and fold until the spinach is well combine.
- Transfer the mixture into the pie crust. Bake for 40 minutes or until the center is set and lightly browned.
- Let cool for at least 10 minutes before cutting.