Some recipes have a way of feeling like home, and the Moosewood Spinach Ricotta Pie is one of them. With its flaky, golden crust and creamy, cheesy spinach filling, this dish is a comforting nod to old time recipes that have stood the test of time. Originally popularized by the Moosewood Cookbook, known for its vegetarian-forward, hearty meals, this savory pie has become an heirloom recipe cherished by those who love wholesome, home-cooked food.
Moosewood Spinach Ricotta Pie
Prep Time 25 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Main Course
Cuisine Greek, Italian, Mediterranean
For the Crust
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter chilled and cubed
- 3-4 tablespoons ice water
For the Filling
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 10 ounces fresh spinach chopped (or 1 package frozen, thawed and drained)
- 1 cup ricotta cheese
- ½ cup feta cheese crumbled
- 2 eggs beaten
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup grated Parmesan cheese for topping
Prepare the Crust
In a bowl, mix the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough holds together. Roll into a ball, wrap in plastic, and chill for 30 minutes.
Sauté the Vegetables
Heat olive oil in a skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in garlic and spinach, cooking until the spinach wilts (or until the moisture evaporates if using frozen spinach). Remove from heat and let cool slightly.
Make the Filling
In a bowl, mix the ricotta, feta, eggs, nutmeg, salt, and black pepper. Stir in the cooled spinach mixture.
Assemble the Pie
Roll out the chilled dough and press it into a greased 9-inch pie pan. Pour the spinach-ricotta mixture into the crust and spread evenly. Sprinkle with Parmesan cheese.
Bake
Preheat the oven to 375°F (190°C). Bake for 35-40 minutes, or until the filling is set and the top is lightly golden.
Cool & Serve
Let the pie cool slightly before slicing. Serve warm or at room temperature.
Perfect Pairings
- A crisp green salad with a lemony vinaigrette balances the richness of the pie.
- A glass of chilled white wine, like Sauvignon Blanc, pairs beautifully with the creamy ricotta and feta.
- Roasted cherry tomatoes on the side add a burst of sweetness and acidity.
FAQs
1. Can I Use a Store-Bought Crust?
Absolutely! A pre-made pie crust saves time and still delivers a delicious result.
2. Can I Substitute Other Greens?
Yes! Swiss chard or kale work well in place of spinach—just be sure to cook and drain them thoroughly.
3. Can I Make This Ahead of Time?
Yes! You can bake the pie a day ahead and store it in the refrigerator. Simply reheat in a 300°F oven for 15 minutes before serving.
