The photo appears to show a thick, crustless spinach-and-cheese savory pie, similar to a baked ricotta-spinach tart/frittata. The filling is creamy inside with spinach, while the cheese on top becomes deeply golden and slightly crisp. Recipes with this combination commonly use ricotta, spinach, eggs, Parmesan and sometimes mozzarella; the key technique is removing as much water from the spinach as possible.Recipe at a glance
Yield: 8 slices
Prep time: 25 minutes
Cook time: 45–55 minutes
Total: about 1 hour 20 minutes
Difficulty: Easy–medium
Cuisine: Italian-inspired
Type: Vegetarian savory pie
Bes Ingredients
Spinach filling
450 g (1 lb) fresh spinach
or 300 g frozen chopped spinach, thawed
1 tablespoon olive oil
1 small onion, finely chopped
3 garlic cloves, minced
500 g (17–18 oz) whole-milk ricotta
150 g (1½ cups) shredded mozzarella
75 g (¾ cup) finely grated Parmesan
4 large eggs
½ teaspoon salt, plus more if needed
½ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
1 teaspoon dried Italian herbs
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil, optional
For the top
50 g (½ cup) shredded mozzarella
2 tablespoons grated Parmesan
1 teaspoon olive oil
For the pan
1 tablespoon butter or olive oil
Parchment paper
Optional additions: ¼ teaspoon red-pepper flakes, ½ cup crumbled feta, sautéed mushrooms, sun-dried tomatoes, or cooked bacon/ham.
Detailed Method
1. Prepare the oven and pan
Heat oven to:
190°C / 375°F conventional
or 170°C / 340°F fan/convection.
Grease a 20–22 cm (8–9 inch) springform or deep round cake pan and line the bottom with parchment.
A springform pan makes it much easier to remove this thick pie without breaking it.
2. Cook the spinach
For fresh spinach, put it into a large skillet over medium-high heat.
Cook for about 2–4 minutes, stirring, until completely wilted.
Transfer to a colander and let it cool.
For frozen spinach, thaw completely.
Most important step:
Squeeze the spinach extremely well.
You can press it against a colander, squeeze it in your hands, or wrap it in a clean kitchen towel and wring it out.
You want approximately 200–250 g of well-drained spinach.
Excess water is the most common reason spinach-ricotta pies become watery or fail to set. Similar published recipes specifically emphasize draining/squeezing the spinach before mixing it with the cheese.
Chop the spinach fairly finely.
3. Cook the onion and garlic
Heat 1 tablespoon olive oil in a skillet.
Add:
chopped onion
garlic
Cook for 4–6 minutes, until soft and lightly golden.
Don’t burn the garlic.
Remove from heat and allow it to cool for a few minutes.
4. Make the cheese mixture
In a large bowl combine:
ricotta
mozzarella
Parmesan
4 eggs
salt
black pepper
nutmeg
Italian herbs
Mix until evenly combined.
Then add the cooled onion, garlic and spinach.
Add parsley and basil if using.
Mix thoroughly.
What the mixture should look like
It should be very thick and scoopable, rather than runny.
If it looks watery, drain/squeeze the spinach again if possible.
5. Fill the pan
Transfer the mixture to the prepared pan.
Use a spatula to level the surface.
Tap the pan gently on the counter 2–3 times to remove large air pockets.
Sprinkle over:
½ cup mozzarella
2 tablespoons Parmesan
Drizzle with about 1 teaspoon olive oil.
This gives the top the golden, browned appearance seen in the photograph.
6. Bake
Place on the middle rack.
Bake for approximately 45–55 minutes.
The edges should be:
golden brown
slightly puffed
firm
The center should be set but still have a little softness.
If the top becomes dark before the center is cooked, loosely cover it with aluminum foil and continue baking.
How to test it
Insert a thin knife into the center.
It should come out mostly clean, with some moist cheese adhering to it.
For the most reliable result, the center should reach approximately 71°C / 160°F because the recipe contains eggs.
7. Rest before cutting
This is important.
Remove the pie from the oven and let it rest for 15–20 minutes.
The filling will continue setting as it cools.
Run a knife around the edge, release the springform and transfer the pie to a cutting board.
Cut into 8 wedges.
What to serve with it
This is excellent with:
green salad
tomato and cucumber salad
roasted vegetables
garlic bread
crusty sourdough
tomato sauce
marinara
roasted red-pepper sauce
For a light dinner, I’d serve one slice with a large lemony green salad.
Estimated Nutrition
Per 1/8 pie, using whole-milk ricotta and the ingredient quantities above:
Nutrient Approx. amount
Calories 330 kcal
Protein 23 g
Total fat 22 g
Saturated fat 11 g
Carbohydrates 10 g
Dietary fiber 2 g
Net carbs 8 g
Total sugars 3 g
Added sugars 0 g
Cholesterol 145 mg
Sodium 600–700 mg
Calcium 450–500 mg
Iron 2.5–3 mg
Potassium 400–500 mg
Important: these are estimates, not laboratory measurements. The actual values vary considerably according to the ricotta, mozzarella, Parmesan and amount of salt used.
Allergens / “Nut Info”
Naturally nut-free
This recipe contains no peanuts or tree nuts as written.
Major allergens
It does contain:
Milk/dairy: ricotta, mozzarella, Parmesan
Eggs
If you have a serious allergy, check individual cheese labels for cross-contact warnings.
Gluten
Gluten-free as written, provided all packaged ingredients are certified/verified gluten-free if required for your situation.
Unlike a traditional pastry pie, this version has no flour or pastry crust.
Easy Substitutions
Ricotta
Use cottage cheese, but blend it first for a smoother filling.
Mozzarella
Use:
provolone
cheddar
Gruyère
Monterey Jack
a combination of cheeses
Parmesan
Use Pecorino Romano, although it is saltier, so reduce added salt.
Fresh spinach
Frozen spinach works extremely well—just squeeze it very dry. Published spinach-ricotta recipes use both fresh and frozen spinach successfully.
Dairy-free
Use a suitable dairy-free ricotta and dairy-free shredded cheese, but expect the texture and browning to differ.
Frequently Asked Questions
Why is my spinach pie watery?
Almost always because the spinach contained too much water.
Solution: cook the spinach and squeeze it very thoroughly before adding it to the cheese mixture. This is particularly important with frozen spinach.
Can I use frozen spinach?
Yes. It’s one of the easiest options. Thaw it completely and squeeze out as much liquid as possible.
Can I make it without mozzarella?
Absolutely. Increase the Parmesan slightly, or substitute cheddar, provolone, Gruyère or feta.
Can I use feta?
Yes. Replace approximately half of the mozzarella with crumbled feta for a saltier, tangier pie.
Why did my pie crack?
Usually because it was baked too long or at too high a temperature. A small crack is harmless. Letting the pie cool gradually also helps.
Why is the center still soft?
The pie needs additional baking time, or the spinach contained too much moisture.
Return it to the oven for 5–10 minutes at a time until the center is set.
Can I prepare it ahead?
Yes. Assemble it, cover and refrigerate for up to 24 hours, then bake.
You may need an additional 5–10 minutes of baking time when starting from cold.
Can I freeze it?
Yes. Cool completely, wrap tightly and freeze for up to about 2–3 months for best quality.
Thaw overnight in the refrigerator and reheat at 175°C / 350°F until hot.
How long does it keep in the refrigerator?
Store covered in the refrigerator for approximately 3–4 days.
Can I eat it cold?
Yes. It is actually quite good at room temperature, making it useful for lunch, picnics and buffets. Similar spinach-ricotta pies are commonly served either warm or at room temperature.
Can I add meat?
Yes. Add about 100–150 g cooked, chopped bacon, ham or sausage.
Drain excess fat before mixing it into the filling.
Can I add mushrooms?
Yes. Sauté sliced mushrooms until all their water has evaporated before adding them. Otherwise they can make the pie wet.
Can I make individual portions?
Yes. Divide the mixture among greased muffin tins or small ramekins.
Bake at approximately 180°C / 350°F for 20–30 minutes, depending on size.
How do I get the beautiful browned top in the photo?
Use a combination of mozzarella + Parmesan, then lightly drizzle the surface with olive oil. Bake until deeply golden.
For an even darker top, finish under the broiler/grill for 1–2 minutes, watching continuously.
💡 Best tips for the photo-style result
Squeeze the spinach very dry.
Use whole-milk ricotta for the creamiest interior.
Don’t overmix the eggs.
Use a deep 8–9 inch round pan rather than a large shallow dish.
Cover the top only if it browns too quickly.
Rest 15–20 minutes before slicing.
For clean wedges, use a sharp knife and wipe it between cuts.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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