I was surprised I felt a little grief when I made this ‘pie’ for my latest photo shoot.
You see normally after I photograph and write up a recipe, I stop making it because I have a new set of ideas I’m experimenting with.
Which is super fun. I love new ideas.
But sometimes, I do have particular favourites that I want to keep making.
This pie is one of those.
The thing I love about this pie is the unique idea I came up with for the pie ‘crust’. It couldn’t be easier and yet it gives you all that lovely comforting feelings of a good pie.
We’re talking a layer of sesame seeds for the base AND a layer of flavour-explosion pine nuts as the topping.
With the classic combo of spinach and ricotta – once you make it you won’t want to stop either ?
Spinach, Ricotta & Pinenut 'Pie'
- 250 g frozen spinach defrosted
- 250 g ricotta preferably from the deli
- 4 eggs
- 1/4 teaspoon salt
- 50 g sesame seeds
- 50 g pinenuts
Turn your oven to 250C (480F)
Line a 20cm (8in) springform pan with baking paper. Scatter sesame seeds over the base.
Squeeze spinach to remove the extra moisture. Mix spinach, ricotta, eggs, and salt in a bowl or jug. Carefully pour over the sesame seeds.
Scatter the pinenuts over the top. Bake for 15 mins or until the middle feels firm and springy. Excellent hot or at room temp.
Variations & Substitutions for Spinach, Ricotta & Pinenut ‘Pie’
plan-B (pantry) – this is a pantry meal!
different veg – any cooked greens will work like kale or chard. Or defrosted broccoli and thinking a cauliflower ricotta combo would be good. And there’s always frozen peas.
dairy-free – cooked veg or chickpeas instead of the ricotta. You’ll need more salt too. And serve with a sauce like pesto or mayo.
egg-free – the egg helps the filling set but I’m thinking some roast veg could take up the bulk – worth a try.
more substantial (carb lovers) – makes an excellent sandwich filling or serve with roast potatoes.
more substantial (low carb) – serve with avo or pesto or mayo.
different cheese – cottage cheese or goats cheese.
different ‘crusts’ – almond meal (flour) is great instead of the sesame seeds or I’ve used quick oats (you won’t need as much – just enough to cover the base) or skip the base. For the topping, flaked almonds are the closest match but any nuts can be used.
more fancy / for entertaining – serve with a green salad or reliable cabbage salad.
Waste Avoidance Strategy
frozen spinach – will keep in the freezer for months.
ricotta – in a sealed tub it usually has a shelf life of a few weeks in the fridge. If in an opened container, will only keep for a few days so use for another meal or freeze.
eggs – will keep in the fridge for weeks or use for another meal.
salt / sesame seeds / pinenuts – keep them in the pantry.
Problem Solving Guide
bland – more salt! Or add in a flavour bomb. Or serve with pesto.
too dry – overcooked. Next time get it out earlier. For now a drizzle of extra virgin olive oil or pesto will help.
no oven – make scrambled eggs with the spinach and ricotta and serve with toasted pinenuts on top.
Yes you can and I love the leftovers. But the pinenut crust is crunchiest and best on the day it’s made. Leftovers will keep in the fridge for 1-2 weeks or can be frozen.
More Recipes Similar to Spinach, Ricotta & Pinenut ‘Pie’
- Super Simple Egg & Bacon Pie
- Spanish Frittata
- Super Easy Smoked Salmon Spinach Tart
- Easy Spinach & Feta Frittata
- Gorgeous Greens Tart
Have fun in the kitchen!