Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 (9-inch) refrigerated pie crust
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 10 oz frozen chopped spinach, thawed and squeezed very dry
- 15 oz whole-milk ricotta
- 3 large eggs
- 1/2 cup (50 g) grated Parmesan, plus 2 tbsp for topping
- 2 tbsp chopped fresh basil
- 1 tbsp chopped fresh parsley
- 1 tsp dried oregano
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- Pinch of nutmeg
- 2 medium tomatoes (about 12 oz), thinly sliced
Do This
- 1. Heat oven to 375°F (190°C). Put a rack in the lower third.
- 2. Fit crust in a 9-inch pie dish, crimp edge, chill 10 minutes. Dock and blind-bake 10 minutes.
- 3. Sauté garlic in olive oil for 30 seconds; stir in spinach just to warm and drive off moisture. Cool 5 minutes.
- 4. Mix ricotta, eggs, Parmesan, herbs, salt, pepper, and nutmeg; fold in spinach.
- 5. Pour filling into warm crust. Arrange tomato slices on top; sprinkle 2 tbsp Parmesan.
- 6. Bake 45 minutes at 375°F until puffed and lightly browned (center 165°F).
- 7. Cool 15 minutes, slice, and serve warm or at room temperature.
Why You’ll Love This Recipe
- Light, savory, and satisfying: ricotta makes the filling fluffy without feeling heavy.
- A smart way to use spinach: the garlic-herb base gives big flavor with simple ingredients.
- Tomatoes and Parmesan on top bake into a golden, slightly jammy layer.
- Great warm or room temp, so it’s perfect for brunch, lunch, or make-ahead dinners.
Grocery List
- Produce: 2 garlic cloves, fresh basil, fresh parsley, 2 medium tomatoes
- Dairy: 15 oz whole-milk ricotta, Parmesan cheese, 3 large eggs
- Pantry: 1 refrigerated pie crust, olive oil, dried oregano, kosher salt, black pepper, ground nutmeg
Full Ingredients
Crust
- 1 (9-inch) refrigerated pie crust (about 7–9 oz), kept cold
- Optional for blind-baking: pie weights or dried beans and a sheet of parchment
Spinach-Garlic Mix
- 10 oz frozen chopped spinach, thawed completely and squeezed very dry (see notes in steps)
- 1 tbsp olive oil
- 2 garlic cloves, minced
Ricotta Filling
- 15 oz (425 g) whole-milk ricotta
- 3 large eggs
- 1/2 cup (50 g) grated Parmesan cheese
- 2 tbsp fresh basil, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tsp dried oregano
- 3/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- Pinch of ground nutmeg
Tomato-Parmesan Topping
- 2 medium tomatoes (about 12 oz / 340 g), cored and sliced 1/4-inch thick
- 2 tbsp grated Parmesan cheese
- Optional: 1 tsp olive oil for drizzling over tomatoes
Step-by-Step Instructions
Step 1: Preheat the oven and prep your pan
Place an oven rack in the lower third of the oven (this helps the bottom crust bake through). Preheat to 375°F (190°C). Set out a 9-inch pie dish (standard depth).
Step 2: Fit, chill, and blind-bake the crust
Unroll the refrigerated pie crust and gently press it into the pie dish without stretching it. Crimp the edge. Chill the crust in the refrigerator for 10 minutes (this helps prevent shrinkage).
Use a fork to dock (poke) the bottom and sides about 15–20 times. Line with parchment and fill with pie weights or dried beans. Bake for 10 minutes at 375°F (190°C). Carefully remove the parchment and weights. Leave the oven on.
Step 3: Thoroughly dry the spinach (this is the key to a perfect slice)
Thaw the spinach completely. Then squeeze it very dry: place spinach in a clean kitchen towel (or several layers of paper towels) and wring out as much water as you can. You should end up with a compact, fairly dry mound. This step keeps the pie from turning watery.
Step 4: Sauté the garlic and spinach to remove extra moisture
In a skillet over medium heat, warm 1 tbsp olive oil. Add the minced garlic and cook for 30 seconds, just until fragrant (don’t let it brown).
Add the squeezed-dry spinach and stir for 2 minutes to warm it through and drive off any remaining moisture. Transfer to a plate and let cool for 5 minutes.
Step 5: Mix the ricotta filling until creamy
In a large bowl, whisk the 3 eggs until well blended. Add the ricotta, 1/2 cup (50 g) Parmesan, basil, parsley, oregano, salt, pepper, and nutmeg. Stir until evenly combined and creamy.
Fold in the cooled spinach-garlic mixture until the spinach is evenly distributed.
Step 6: Assemble with tomato and Parmesan on top
Pour the filling into the partially baked crust and smooth the top. Arrange the tomato slices in slightly overlapping circles across the surface. Sprinkle with the remaining 2 tbsp Parmesan. If you like, drizzle the tomatoes with 1 tsp olive oil to encourage browning and a glossy finish.
Step 7: Bake until puffed, lightly browned, and set
Bake at 375°F (190°C) for 45 minutes, or until the pie looks puffed, the edges are lightly browned, and the center is set (an instant-read thermometer inserted in the center should read 165°F (74°C)).
Cool for 15 minutes before slicing so the filling firms up and cuts cleanly. Serve warm or at room temperature.
Pro Tips
- Don’t skip squeezing the spinach. Excess water is the most common reason a ricotta pie turns loose.
- If your ricotta looks watery, drain it. Spoon ricotta into a fine-mesh strainer and drain for 15–30 minutes before mixing.
- Lower-third rack = better crust. It helps the bottom set and brown instead of staying pale.
- Keep tomato slices thin. Aim for 1/4-inch so they roast rather than flood the surface with juice.
- Let it rest before cutting. A 15-minute cool-down makes the difference between messy scoops and neat slices.
Variations
- Mediterranean twist: Add 1/3 cup (about 50 g) crumbled feta to the filling and swap parsley for dill.
- Extra-vegetable version: Add 1/2 cup sautéed diced zucchini or mushrooms (cook until dry first).
- Crustless option: Grease a 9-inch pie dish with 1 tsp olive oil, pour in filling, top with tomatoes and Parmesan, and bake 40–45 minutes at 375°F (190°C).
Storage & Make-Ahead
Let leftovers cool completely, then cover and refrigerate for up to 4 days. Reheat slices on a sheet pan at 325°F (163°C) for 12–15 minutes, or until warmed through (this keeps the crust crisper than the microwave).
Make-ahead: You can mix the filling (without tomatoes) up to 24 hours ahead and refrigerate it in an airtight container. When ready to bake, assemble with tomato slices and Parmesan right before it goes into the oven. The baked pie can also be made a day ahead and served at room temperature.
Nutrition (per serving)
Approximate, based on 8 slices: 320 calories, 16 g protein, 24 g carbohydrates, 18 g fat, 2 g fiber, 520 mg sodium.
