Italian Spinach Pie With Ricotta (Quick and Easy)

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This quick Italian spinach pie (Torta Pasqualina) is all about big flavor with minimal effort.

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Ricotta cheese, creamed spinach, and a flaky store-bought pie crust come together in a comforting pie that feels homemade without the fuss. It’s a go-to recipe for busy nights, brunch, or holiday tables.

• Prep time: 25 minutes
• Bake time: 45 minutes
• Cool time: 20 minutes
• Total time: 1.5 hours
• Servings: 8 to 10 slices
• Prep level: Beginner +

Ingredient Notes

• Pie crust:​ Refrigerated store-bought pie crust saves time. You can make your own pastry dough or use store-bought puff pastry for a flakier crust.
• Creamed spinach: Creates a rich and savory filling with a mild, earthy finish. Cooked fresh spinach or frozen chopped spinach can be used. Be sure to squeeze out any excess liquid from steamed or thawed spinach before you use it in the filling.
• Whole milk ricotta cheese: ​Gives a creamy texture and great flavor. Sheep’s milk ricotta is a delicious swap, offering a slightly sweeter, richer flavor and denser texture than cow’s milk ricotta. 
• Parmesan cheese: You can use Pecorino Romano cheese, which adds a sharper, saltier bite, or mozzarella cheese, which makes it extra melty and mild.
• Eggs: Use large eggs for the best results.

Step-by-Step Instructions

• Cook the creamed spinach according to the package instructions, then let it cool. Drain the ricotta well.

• Fit one pie crust into a greased springform pan, pressing along the bottom and sides. Spread half the creamed spinach evenly over the crust. Next, spread the creamy ricotta over the spinach.

• Sprinkle with cheese and seasonings. Spread the remaining creamed spinach evenly on top.

• ​Use a spoon to make four wells in the filling. Crack one egg into each well.

• Place the second pie crust over the filling and seal the edges. Brush with an egg wash and vent the top.

• Bake in a preheated oven until the crust is golden and the filling is set. Cool before removing the springform pan.

Please see the recipe card below for complete measurements and bake time.

Laura Belle’s Quick Tips

1. Cool the creamed spinach first.
2. Drain the ricotta well.
3. Don’t overfill the springform pan.
4. Bake until just set, let it rest for at least 15 minutes, then slice and serve.

Storage

Refrigerate – Store covered in the fridge for up to 3-4 days.

Reheat – Warm in the oven at 350°F until heated through.

Freeze – Double-wrap baked and cooled individual slices or the whole pie tightly in plastic wrap, then place in a freezer bag or airtight container and store for up to 2 months. Thaw overnight and reheat.

What to Serve with Spinach Ricotta Pie

• Roasted tomatoes or asparagus
• A bowl of soup for an easy lunch pairing
• Garlic bread or crusty Italian bread
• A fresh, light simple salad with a vinaigrette

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Yield: 8 to 10 slices

Italian Spinach Pie With Ricotta (Quick and Easy)

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This quick Italian spinach pie is all about big flavor with minimal effort. It's a go-to recipe for busy nights, brunch, or holiday tables.

Prep Time 25 minutes

Cook Time 45 minutes

Additional Time 15 minutes

Total Time 1 hour 25 minutes

Ingredients

• 1 package of store-bought pie crusts
• 2 bags of creamed spinach (10.8-ounce bags)
• 1 container of ricotta cheese (15 ounces) – well drained
• 3/4 cup freshly grated pecorino Romano or parmesan cheese
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes – optional
• 1/4 teaspoon black pepper
• 5 large raw eggs (4 for the filling, one for the egg wash)
• Nonstick cooking spray

Instructions

1. Place the ricotta cheese in a fine-mesh strainer for about 20 minutes to drain off any excess water.
2. Preheat the oven to 375°F.
3. Cook the creamed spinach according to the package instructions. Allow it to cool and thicken for 3-4 minutes.
4. Grease the springform pan with either nonstick cooking spray or olive oil.
5. Fit one of the pie crusts into the pan, pressing it firmly along the bottom and up the sides. 
6. ​Spread half of the cooked, cooled creamed spinach evenly over the bottom crust.
7. ​Spoon the well-drained ricotta evenly over the spinach mixture, gently spreading it into an even layer.
8. Sprinkle the shredded cheese, nutmeg, garlic powder, salt, pepper, and red pepper flakes (if using) evenly over the ricotta.
9. Spread the remaining creamed spinach over the top, smoothing gently. 
10. Using the back of a spoon, make four small wells in the filling. Crack one raw egg into each well.
11. Place the second pre-made crust over the spinach filling, tucking it in to seal the edges.
12. Brush the top crust with the beaten remaining raw egg mixed with a splash of water. 
13. Cut a few small slits in the crust to allow the steam to escape.
14. ​Place the pan in the lower third of the oven and bake for 45-50 minutes, until the crust is golden brown and the filling is set.
15. Let the pie rest for 15 to 20 minutes before releasing the springform pan. 
16. Slice and serve warm or at room temperature.

Notes

Equipment Needed:

• 9-inch springform pan
• Measuring cup
• Large kitchen knife

Tips:

• Let creamed spinach cool fully before layering.
• Draining ricotta well is key for clean slices
• The center should be just set with a slight jiggle. It firms as it rests.

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