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Spinach Ricotta Pie

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Spinach Ricotta Pie

Spinach Ricotta Pie

Jessica Braider
This recipe is adapted from the vegetarian bible, the original Moosewood cookbook (1977). I think it’s still a winner for dinner, brunch, or a make-ahead breakfast.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Main Dish
Cuisine Mediterranean
Servings 8 servings


  • 1 prepared pie crust (use wheat/gluten-free crust, if needed)
  • 1 Tbsp. butter
  • 9 oz. baby spinach
  • 1 yellow onion diced
  • 1/2 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 16 oz. low fat ricotta cheese (or use any variety)
  • 3 eggs beaten
  • 3 Tbsp. flour (use wheat/gluten-free, if needed)
  • 1/2 cup shredded Swiss cheese or use crumbled feta
  • 1 cup low fat sour cream or plain Greek yogurt (or use any variety)
  • 1/4 - 1/2 tsp. paprika


  • Preheat the oven to 375 degrees. Place the pie crust in a pie dish.
  • Melt the butter in a large skillet over medium heat. Add the spinach, onions, and oregano and sauté them, stirring occasionally, for about 5 minutes.
  • Add the salt and pepper. Remove the skillet from the heat and allow it to cool for a few minutes.
  • In a large bowl, mix together the spinach and onion mixture, ricotta, eggs, flour, and cheese. (At this point, the pie filling can be covered and refrigerated for up to 12 hours.)
  • Spread the mixture into the pie shell. Top it with the sour cream, spreading it to the edges of the crust.
  • Sprinkle the top of the pie generously with paprika, and bake it for 45 minutes. Serve the pie hot, refrigerate it for up to 2 days, or freeze it for up to 3 months.

Slow Cooker Directions

  • In a slow cooker, mix together the spinach and onion mixture, ricotta, eggs, flour, and cheese, stirring to combine well. Top it with the sour cream, spreading it to the edges. Cut the pie shell into wedges, and arrange them overtop of the sour cream. Sprinkle the top of the pie generously with paprika, and cook it for 6 - 7 hours on low or 3 - 4 hours on high. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Dice the onion, combine the spices, beat and refrigerate the eggs, shred or crumble the cheese if necessary and refrigerate, prepare and refrigerate the pie filling, or fully prepare and refrigerate or freeze the dish.
Scramble Flavor Booster: For a bolder flavor, double the amount of black pepper and oregano, and/or offer hot pepper sauce, such as Tabasco, at the table.
Tip: Many prepared pie crusts come in a pack of two. As you’ll just need one for this recipe, store the other one in your freezer for up to two months. Another great option is to double this recipe and store one of the pies in your freezer for a particularly harried night or share one with a friend in need.
Nutritional Information Per Serving (% based upon daily values): Calories 250, Total Fat: 13g, 20%; Saturated Fat: 5g, 23%; Cholesterol: 105mg, 35%; Sodium: 560mg, 23%; Total Carbohydrate: 20g, 7%; Dietary Fiber: 1g, 4%; Sugar: 2g; Protein: 14g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword All, Breakfast, Breakfast/Brunch, Fall, Freezer-Friendly, Gluten-Free, Kosher, Low Fat, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Potluck/Buffet, Slow Cooker, Spring, Summer, Vegetarian, Winter
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