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Italian Spinach and Ricotta Pie
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Prep Time:
40 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Delicious Easter spinach and ricotta pie from Liguria, Italy, made with flaky phyllo dough and eggs.
Ingredients:
  • 1 pound fresh spinach, or more to taste
  • 1 tablespoon butter
  • 1 small onion, chopped
  • 1 (12 ounce) container ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 teaspoon ground nutmeg
  • salt and black pepper to taste
  • 5 tablespoons melted butter, plus more for greasing
  • 1 (8 ounce) package phyllo dough
  • 6 large egg yolks
Instructions:
  • Prepare the filling by wilting spinach in a skillet over medium heat. Stir occasionally for 3 to 5 minutes until wilted. Drain, squeeze out excess liquid, and finely chop.
  • In a skillet over medium heat, melt butter until sizzling. Sauté onion until slightly softened, around 3 minutes. Toss in chopped spinach, stir, and cook for an additional 2 minutes. Transfer to a bowl and let it cool for about 5 minutes.
  • Combine ricotta cheese, Parmesan cheese, eggs, nutmeg, salt, and pepper with the cooled spinach mixture, stirring until thoroughly mixed. Set aside the filling.
  • Preheat the oven to 350°F (175°C) for a perfect bake.
  • Prepare for a delicious pie: Grease a 9-inch pie dish or tart pan with melted butter, then unwrap the phyllo dough and keep the sheets covered with a damp cloth to maintain moisture.
  • Place one sheet of phyllo over the dish, making sure it hangs over one side. Gently press it into the dish and lightly brush with melted butter. Add the next sheet at a slight angle, repeating the process up to 12 sheets, brushing each with butter and overlapping in a clockwise direction.
  • Evenly distribute the filling over the phyllo-lined dish. Create 6 indentations in the filling, then delicately place one egg yolk in each. Season with salt and pepper, and drizzle each yolk with a touch of melted butter.
  • Gently fold each overhanging phyllo sheet into the center to cover the filling, brushing with butter as you go. Then, brush the top of the pie generously with butter.
  • Bake in the oven until the phyllo turns a rich golden brown, approximately 40 minutes. Allow to cool slightly before cutting into slices.

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