Meat-free meals – Recipe: Spinach and ricotta pie

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Italian spinach and ricotta pie

Lately, I've been cooking more meat-free meals in an attempt to eat more vegetables and develop a healthier diet.

This recipe for Italian spinach and ricotta pie is quick, easy and makes for a delicious meat-free meal. I used a rectangular oven dish as I didn't have a round pie dish to hand, but I would advise you to use the latter if possible (this will make it easier to assemble the pie). You could try adding sundried tomatoes to the spinach and ricotta mixture to add more flavour to the pie.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 272 kcal
Author Bake Club


  • 1 tbsp vegetable oil
  • 2 shallots sliced
  • 1 clove garlic finely chopped
  • 25 g 1oz raisins
  • 25 g 1oz pine nuts
  • 300 g 11oz baby spinach, washed and dried
  • 500 g 1lb 2oz ricotta
  • 2 eggs
  • salt and freshly ground black pepper
  • ¼ tsp freshly grated nutmeg
  • pinch of chilli powder
  • 100 g 3½oz butter
  • 6 sheets filo approx 58 x 25.5cm 23 x 10in


Preparing the filling

  1. Warm the oil in a large saucepan and sauté the shallots until slightly softened.
  2. Add the garlic, raisins and pine nuts and sauté for a further 1–2 minutes.
  3. Add the spinach to the pan, cover, reduce the heat and cook for 3–5 minutes until the spinach has wilted. Remove from the heat and set aside.
  4. Place the ricotta in a mixing bowl and beat with a wooden spoon until smooth and creamy.
  5. Whisk the eggs, then season with salt, pepper, nutmeg and a generous pinch of chilli, before mixing into the ricotta.
  6. Add the spinach to the ricotta mixture, stir well and set aside.

Clarifying the butter

  1. Cut the butter into small cubes and heat in a small saucepan over a low heat, until it has melted and the butter fat has separated from the milk solids. Allow to settle for a couple of minutes, then gently pour the butterfat into a bowl and discard the milk solids.

Assembling the pie

  1. Preheat the oven to 180°C/350°F/gas 4. Half the filo sheets and place in a stack. Brush the top sheet with butter and place it butter side down in the pie dish so that it just hangs over the edges.
  2. Repeat until you have 6 sheets of filo in the dish. Place each sheet slightly off centre around the pie dish, so the pastry overhangs a little.
  3. Spoon the spinach and ricotta mixture onto the filo sheets.
  4. Brush another piece of filo pastry with butter and scrunch up slightly before placing on top of the filling, butter side up.
  5. Repeat with the remaining pieces of filo until you have covered the top of the pie.
  6. Carefully take the edges of the filo pastry up and over the pastry to finish, enclosing the filling. Brush the top of the pie with butter. Place the dish on a baking sheet and bake for 40–45 minutes until golden.

Recipe Notes

Ensure the spinach you add to the pan is dry, or it will produce too much moisture when cooked. If you need to wash it first, shake well afterwards and place in a clean tea towel or kitchen towel to absorb the remaining moisture.

Clarifying the butter involves heating it very slowly so that the milk solids sink to the bottom of the pan; the butter fat is then poured off the top and the milk solids are discarded. If you leave out this step, the patches of milk solids throughout the butter will burn when the dish is cooked and give a speckled appearance.

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Eaglemoss provided me with two months' complimentary access to Bake Club and a copy of the Decorated Cakes magazine; however, I was not obliged to write a positive view of these services.

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  1. September 15, 2015 / 2:37 pm

    Oooh, this looks lovely… Trouble is I have a veg-o-phobe in the house and he wouldn’t touch spinach with a 10ft fork.

    • September 17, 2015 / 3:21 pm

      You can barely taste the spinach with all of the ricotta cheese mixed in 🙂

  2. September 15, 2015 / 2:46 pm

    This looks so yummy! 🙂

    I’m going to try this soon! I love meat free ideas as even though I am not a vegetarian or a vegan, I often get sick of eating meat and prefer the veggies!

  3. Serena
    September 15, 2015 / 5:01 pm

    This looks like a really tasty and healthy pie. I like the combination of spinach and ricotta.

  4. Natasha
    September 15, 2015 / 4:51 pm

    I wish I could make this but my bf hates anything green! Looks so nice though 🙂

  5. September 15, 2015 / 5:07 pm

    Look one of my favourites, although I generally use Feta cheese instead. So incredibly yummy though!

    • September 17, 2015 / 3:20 pm

      I bet that makes for a tasty alternative, I’ll have to give that a go!

  6. September 15, 2015 / 5:34 pm

    This looks really yummy, I absolutely love spinach and I’m always thinking of new ways to incorporate it into a meal.Nice.

  7. September 15, 2015 / 5:56 pm

    This looks delicious, I love spinach and ricotta but filo pastry is not something I tend to cook with a lot at home so I might give it a try.

  8. September 15, 2015 / 6:06 pm

    This sounds absolutely delightful. Ive never had spinach and ricotta like this before x

  9. September 15, 2015 / 6:45 pm

    This looks so delicious!! I love spinach so this could be a good recipe to use. Thanks for sharing 🙂 x

  10. September 15, 2015 / 7:09 pm

    Gah bad idea reading this on an empty stomach!! I have insane cravings now, this looks delicious!

  11. September 15, 2015 / 7:48 pm

    love this. we make a similar dish and not only do we always make way too much but we end up scoffing it all too! will give your recipe a go next time. x

  12. September 15, 2015 / 9:12 pm

    I love spinach and ricotta filled pasta so I reckon this will go down a right treat in our house! It’s not something I’d have thought of independently though I must admit. Your pictures defo sway it for me 🙂

  13. September 16, 2015 / 6:22 am

    This sounds really nice and easy to make too x

  14. Zena's Suitcase
    September 16, 2015 / 9:14 am

    You have put two of my favourite things together here. I love spinach and ricotta so I will definitely be making this

  15. September 16, 2015 / 9:03 am

    I do love ricotta but I am not a big fan of spinach what would you recommend replacing it with?

  16. September 16, 2015 / 11:30 am

    Oh yum!! I love spinach, it’s one of my favourite vegetables. I’ll have to try this recipe out 🙂

  17. September 16, 2015 / 11:45 am

    This sounds like my kind of pie! I’m trying to get more veggies in my diet too and I love recipes like this that make it so easy!

  18. September 16, 2015 / 11:54 am

    I’ve seen this dish so often but never tried it so really ought to put this right:-)

  19. Kirsty
    September 16, 2015 / 1:48 pm

    This sounds scrummy! I may have to give it a rejig to make it slimming world friendly and give it a go 🙂 Thankyou!

  20. September 16, 2015 / 8:41 pm

    I don’t think I’ve tried anything like this before – I would totally be up for giving it a whirl though. x

  21. September 17, 2015 / 7:29 pm

    It looks really delicious. I am green juicing at the moment and every time I comment on recipe blog posts, I feel like giving up and start cooking.

  22. September 17, 2015 / 8:21 pm

    This looks really good! I’m not a huge fan of spinach but I don’t really eat much meat other than chicken so this would be nice for a change. Will have to give it a go sometime. Thank you xx

  23. September 18, 2015 / 10:47 pm

    I always struggle with meat free recipes , but this looks leaves 🙂

  24. September 20, 2015 / 9:54 am

    Your posts make me sooo hungry!!! 😀 Love it! i love spinach & riccota so.. i think ill try make it!

    • September 21, 2015 / 9:17 am

      Give it a go, I’ll definitely be making this one again 🙂

  25. September 28, 2015 / 5:29 am

    Ooohhh, that looks good. Sadly my husband is really unadventurous with food. If it’s got green stuff in it (ie. veg) he won’t touch it. Do you have a recipe where I can sneak in veg without him knowing?

  26. September 28, 2015 / 7:21 pm

    This looks so yummy and not that difficult to make.
    I’m going to put it on my list of ‘must try recipes’ 🙂