This pie was inspired by a recipe from Rachel Ray. I am always looking for good spinach recipes, and because we have a good amount of spinach growing in our garden, I thought this would be a fine time to try a spinach pie. As I began looking for recipes, I came across one that called for spinach and artichokes. Who doesn’t love spinach artichoke dip? It sounded to me like the perfect pie.
Here is the link to the Rachel Ray episode on this pie . I do not watch the Rachel Ray Show, but my dog loves her brand of dog food :). Rachel, seems like a fun person and the few recipes I have tried of hers are really good and pretty easy. I made two of these pies; one for our family and one for a pre-school end of the year party. I think it is safe to say that this pie was a big hit. I will definitely be making it again!
Spinach Artichoke Ricotta Pie
- 5 tablespoons butter, divided
- 1 small onion, finely chopped
- 3 cloves garlic, grated or finely chopped
- 1 egg
- 1 cup fresh ricotta
- Grated nutmeg, about 1/2 teaspoon
- Zest of 1 lemon
- Salt and pepper
- 1 cup Parmigiano-Reggiano, divided
- 3 cups chopped spinach
- 1 can artichoke chopped
- 1/2 cup breadcrumbs
- 4 12×17 sheets phyllo dough, defrosted
Preheat oven to 400°F.
In a medium-sized skillet over medium high heat, heat 1 tablespoon of butter and cook onion and garlic until soft, about 3 to 4 minutes. Remove from heat and cool.
In a mixing bowl beat the egg, add the ricotta, nutmeg, lemon zest, salt, pepper, spinach, artichoke hearts, breadcrumbs and cooled onion and garlic mixture. Add 3/4 cup Parmigiano Reggiano. Reserve the filling while you prepare the pie dish.
Melt the remaining 4 tablespoons butter and brush the entire inside of pie dish with it. Layer the phyllo dough in the bottom of the pie dish so that the edges are draped over sides. Brush with any remaining butter.
With care, transfer the ricotta filling into the phyllo-lined dish; spread it out evenly, from edge to edge, trying not tear the phyllo. Working one at a time, fold each of draped overhang phyllo sheets over the top of the filling, pressing in down gently. Brush each folded-over sheet with a little more butter. Bake 25-30 minutes, until golden brown.