This spinach and ricotta pie is a family recipe. I love these habits and food routines we create at home.
I posted this recipe in Italian on my daughter’s birthday. I prepared her a “regular” sweet cake, but I dedicated this spinach and recipe pie to her because I prepared this pie so many times during the period she was in High School.
I used to prepare it in the morning, or the night before, and program the oven to turn on (I was also out of home during the morning). We got back after one o’clock and, as we opened the door, there was the wonderful aroma of this pie. Hungry as we were, it was such a pleasant sensation.
I still prepare it often, after a period when I used to prepare batches to my son, while in university. As you see, it is really a familiar recipe, so that we call it just “tortino” (little pie).
Last but not least: you can easily freeze it and it is also very good at room temperature.
- 1 pate brisee package
- 1 lbs. ricotta cheese
- 1 lbs fresh spinach leaves (you can use frozen spinach too)
- 2 eggs
- 1/5 lbs sliced ham
- 3 Tbsp grated Parmesan cheese
- grated nutmeg
- white pepper
- Boil spinach. Let it cool and squeeze it..
- Turn on the oven 392°F/ 200°C.
- Line the pate brisee over an oven resistant pie plate or pyrex and cut the extra pastry (it will serve to make some decoration). Make some holes with a fork on the bottom, cover with parchment paper and add some raw beans (to make weight) and bake for 15 min.
- Cut spinach you have squeezed well and put them into a bowl. Add ricotta, eggs, 1 Tbsp grated cheese, salt, white pepper and grated nutmeg. Mix it all well.
- Take the pie from the oven, eliminate the parchment paper and beans (that can be used for something else) and cover the bottom with the slices of ham.
- Pour the ricotta mix into the pie plate and level it.
- Use the pieces you cut to decorate it and spread the 2 Tbsp of grated cheese over it.
- Bake for 40 minuts.
- Buon appetito!