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While scrolling through short videos the other day I found a recipe using spinach, ricotta cheese and parsley. Three ingredients I almost always have on hand. In today video post I share this yummy recipe using fresh herbs and spinach. This is my Spinach Ricotta Cheese Pie Recipe.

About The Spinach Ricotta Pie

There are a few different ways to make Pasqualina which is the original video that caught my eye. The word Pasqualina means ‘of Easter’. While searching online I found many different explanations about the connection of this pie and Easter. One Italian website stated that the pie was prepared with 33 layers for each year of Christ’s life. My recipe does not have 33 layers but I did create a few.  You will need the following:

  • Pie Pastry (premade)
  • Creamy Spinach (from freezer department)
  • Ricotta Cheese
  • Garlic
  • Sweet Onion
  • Butter
  • Romano and or Parmigiano Reggiano cheese (Parmesan cheese)
  • Eggs

In this recipe I use a pie plate because everyone has one in there kitchen. IF you don’t – you should! Creamy spinach from the freezer department is recommended because you won’t have excess water like in fresh spinach. Lastly, use a whipped whole ricotta cheese because there is less liquid.  You will find the printable and complete recipe at bottom of post.

Here are a few of my favorite photos from this recipe! 

It was really hard to get a decent photo of this recipe.  I still think it looks better in person then in this images. 

Spinach Ricotta Cheese Pie Recipe

Recipe by Bren HaasCourse: MainCuisine: American Difficulty: Medium
Servings

8-10

servings
Prep time

15

minutes
Cooking time

7

minutes
Baking Time

50

minutes

Easy and tasty for any Brunch get together!

Ingredients

  • 2 pie crusts

  • 1 tablespoon butter

  • 1/4 cup diced sweet onion

  • 1 clove garlic minced

  • 2 10.8 oz steam fresh sauced creamed spinach frozen vegetables

  • 10 oz whole ricotta cheese

  • 2 oz parmesan cheese

  • 6 eggs

  • 1/8 cup chopped parsley

Directions

  • Heat oven to 375*F

  • Line a 8" pie plate with premade pie pastry 

  • In saute pan melt butter before adding onion and garlic. Saute for about 5 minutes before mixing in cream of spinach packages. Stir and keep over medium heat until steaming.

  • whip 2 eggs - set aside

  • In bottom of pie plate add about 1/2 of the spinach mixture. Follow with ricotta trying to keep layer smooth without blending. Brush some whipped egg over cheese before sprinkling 1/2 cheese and some parsley before repeating layering.

  • Make 4 holes evenly spaced apart in the layers. Crack egg - add to the whole carefully before placing the top pie crust on. Carefully smooth with brush the remaining whipped egg. Cut a tear drop shape in middle of pie pastry.

  • Bake at 375*F for 1 hour or until the top of pie is golden brown. Let cool before serving.

    Thank you for checking out my website today!

    Let’s Connect

    In conclusion to trying this yummy Spinach Ricotta Pie I hope you consider commenting below.  Leave feedback about my version of this Pasqualina recipe but please be kind because it was only something I saw on the internet.  Next time I might try some of my home grown spinach.

    Happy Baking,

    Bren

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