Description
This Spinach and Zucchini Pie is a comforting and savory dish featuring a flaky pie crust filled with sautéed spinach, zucchini, ricotta cheese, and Parmesan. Perfectly baked to golden perfection, it offers a nutritious and flavorful meal that’s easy to prepare and serves well for lunch, dinner, or a hearty snack.
Ingredients
Scale
Pie and Filling:
- 1 pie crust
- 2 cups fresh spinach, chopped
- 1 medium zucchini, grated
- 1 cup ricotta cheese
- 2 eggs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it reaches the right temperature for baking the pie evenly.
- Sauté Vegetables: In a pan, heat olive oil over medium heat, then add the chopped spinach and grated zucchini. Sauté the mixture until the vegetables are softened and any excess moisture evaporates, approximately 5-7 minutes.
- Prepare Filling: In a mixing bowl, combine the ricotta cheese, eggs, grated Parmesan cheese, salt, and pepper. Mix thoroughly to create a smooth, creamy base.
- Combine Vegetables and Cheese: Add the sautéed spinach and zucchini into the ricotta mixture and stir well to evenly distribute the vegetables throughout the filling.
- Fill Pie Crust: Pour the combined filling into the prepared pie crust, spreading it evenly to the edges.
- Bake: Place the pie in the preheated oven and bake for 30-35 minutes until the top turns a golden brown and the filling is set.
- Cool and Serve: Remove the pie from the oven and let it cool slightly to allow flavors to settle, then slice into servings and enjoy.
Notes
- You can substitute the ricotta cheese with cottage cheese for a different texture.
- For a crispier crust, blind bake the pie crust for 5-7 minutes before adding the filling.
- Add fresh herbs like dill or basil for extra flavor.
- The pie can be served warm or at room temperature.
- Leftovers can be refrigerated and reheated in the oven for best results.
