Description
A delicious and comforting Spinach and Zucchini Pie that combines fresh vegetables with creamy ricotta and Parmesan cheese, baked to golden perfection in a flaky pie crust. This savory pie is perfect for a light dinner or brunch and serves 8 people.
Ingredients
Scale
Pie
- 1 pie crust
Filling
- 2 cups fresh spinach, chopped
- 1 medium zucchini, grated
- 1 cup ricotta cheese
- 2 eggs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the pie.
- Sauté Vegetables: Heat the olive oil in a pan over medium heat. Add the chopped spinach and grated zucchini, and sauté until the vegetables are softened, which usually takes about 4-5 minutes.
- Prepare Cheese Mixture: In a mixing bowl, combine the ricotta cheese, eggs, grated Parmesan cheese, salt, and pepper. Stir thoroughly to create a smooth filling mixture.
- Combine Filling: Add the sautéed spinach and zucchini to the cheese mixture, and mix everything together evenly.
- Assemble the Pie: Pour the combined filling into the prepared pie crust, spreading it out evenly.
- Bake: Place the pie in the preheated oven and bake for 30-35 minutes, or until the top turns golden brown and the filling is set.
- Cool and Serve: Remove the pie from the oven and allow it to cool slightly before slicing and serving to enhance flavors and texture.
Notes
- You can substitute the ricotta cheese with cottage cheese for a lighter option.
- Adding herbs like dill or basil can enhance the flavor of the filling.
- Make sure to squeeze excess water from grated zucchini to avoid a soggy pie.
- This pie can be served warm or at room temperature.
- Leftovers keep well refrigerated for up to 2 days.
