Spinach, Ricotta and Parmesan Potpie
This was a huge hit when I brought it as my contribution to a potluck dinner. I baked it before I left home and served it room temperature, but it is also good hot out of the oven. This potpie uses fresh spinach and has a light-textured filling. One pound of fresh spinach has a lot of bulk, but it shrinks considerably when it cooks.
Total Timeunder 2 hours
OccasionCasual Dinner Party
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturecheesy, savory, umami
Type of Dishsavory/pot pie
- 1 tablespoon unsalted butter
- 1 cup coarsely chopped onion (1 medium)
- 1 pound baby spinach leaves or regular spinach, stemmed 2 large eggs, lightly beaten
- 1 cup ricotta cheese (part skim is fine)
- 1 cup (4 ounces) freshly grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Surefire Cream Cheese Crust
Position a rack in the middle of the oven. Preheat the oven to 375°F. Have ready a 6-cup capacity baking dish.
In a large saucepan that has at least a 5-quart capacity, melt the butter over medium heat for about 1 minute. Add the onion and cook until it softens, about 5 minutes, stirring often. Rinse the spinach and add it to the saucepan along with any water that clings to the leaves. Cover and cook until the spinach shrinks and darkens in color, about 5 minutes. Uncover the pan and continue cooking until all of the moisture has evaporated, about 5 minutes. Transfer the spinach mixture to a plate to cool slightly. Drain off any liquid that accumulates. As soon as the spinach is cool enough to handle, squeeze it dry and use a large knife to chop it coarsely.
In a large bowl, stir the eggs, ricotta, and Parmesan cheese together to combine them. Add the spinach, salt, and pepper and stir to blend the spinach evenly into the filling. Use a rubber spatula to scrape all of the filling into the baking dish.
Lightly flour the rolling surface and rolling pin. Roll the crust dough to a shape that is 4 inches larger than the top of the baking dish. Roll the dough around the rolling pin and unroll it over the spinach filling. Fold ½ inch of the edge of the dough under to form a smooth edge, then roll the edges to make a rope of crust, or use the tines of a fork to press the dough firmly onto the rim of the baking dish.
Bake for about 40 minutes, or until the crust is lightly browned and the filling is sizzling gently. Use a large spoon to cut down through the crust and scoop out servings of crust and filling.
2006 Elinor Klivans