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Savory Pies

A Ricotta Pie Super Easy to Prepare

ricotta pie

I found this ricotta pie written in a very small piece of paper in the middle of my recipes box (a box where I gather recipes from magazines, newspapers, some given by friends, and some other I find here and there). In my little note it is called cheese pie, but as ricotta is the cheese that is more present (and I often use more ricotta when I do not have enough goat cheese), it seems to me that it is more correct to call it a ricotta pie.

This simple pie is a solution for many occasions. I prepare it often when I have friends for lunch or dinner, because it goes with quite anything, spread on a piece of bread or on a cheese cracker. But I prepare it also when I have some ricotta that is not super fresh and I want to use it. And, yet, I prepare it for dinner to eat with salad.

I prepare it in individual portions, but you can also prepare a bigger one and cut slices to serve it.

Prep time: 
Cook time: 
Total time: 
Serves: 3
  • 10 1/2 ounces ricotta cheese
  • 2.8 ounces goat cheese
  • 4 Tbsp grated pecorino (sheep) cheese
  • salt
  • freshly grounded pepper
  • 1 tsp dried Erbes de Provence (or the ones you prefer)
  • grated zest of 1 lemon
  • 1 eggwhite
  1. Pre heat the oven 200°C/390°F.
  2. Grease ramekins or small oven resistant bowls.
  3. Mix all ingredients and pour into the ramekins filling quite to the top (they will inflate while cooking and deflate after taking them out of the oven).
  4. Bake until they are puffed up and colored at the top.
  5. Serve hot or at room temperature.
  6. Buon appetito!



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