Italian Herb & Ricotta Easter Pie is a classic dish that beautifully combines fresh herbs and creamy cheese, wrapped in a golden, flaky crust. It's perfect for spring gatherings, bringing vibrant flavors to your Easter table. Plus, it’s a great way to celebrate seasonal ingredients!
The base of this pie starts with olive oil, which helps in sautéing the onion and garlic to build a flavorful foundation. Spinach is the star leafy green here, lending its mild, earthy taste and vibrant color. Basil and parsley add fresh, aromatic notes that scream springtime. The creamy texture comes from ricotta cheese and Parmesan cheese—the latter also introducing a nutty depth. Eggs are essential for binding everything together, while salt, black pepper, and a hint of nutmeg season the filling perfectly. Finally, a pre-made pie crust makes this dish easy and approachable, encasing all that goodness in a buttery, flaky shell.
This pie pairs wonderfully with a crisp green salad tossed in a light vinaigrette. For a fuller meal, consider serving it alongside roasted vegetables or a light soup. It’s also delicious with a glass of chilled white wine.
Start by preheating your oven to 375°F. This gives you enough time to prepare the filling without rushing. Grab a skillet, heat up the olive oil over medium heat, and toss in the onion and garlic. Sauté them until they become translucent, which usually takes about 5 minutes. The aroma will let you know when they’re ready.
Next, add the spinach to the skillet. It might look like a lot at first, but it will quickly wilt down to a manageable amount. Stir it occasionally to ensure even cooking. Once wilted, remove the skillet from the heat and let it cool slightly.
Meanwhile, in a large bowl, mix together the ricotta, Parmesan, eggs, basil, parsley, salt, black pepper, and nutmeg. Make sure everything is well combined, forming a creamy, well-seasoned mixture. Once your spinach mixture is cool enough, fold it into the ricotta filling.
Roll out one of the pie crusts and fit it into a 9-inch pie pan. Spoon the filling into the crust, spreading it out evenly. Place the second crust on top, sealing the edges by crimping or pressing with a fork. Don’t forget to cut a few slits on the top crust for steam to escape during baking.
Place your pie in the preheated oven and bake for about 45 minutes, or until the crust is golden brown. When done, let it cool slightly before slicing and serving. This helps the filling set a bit, making it easier to cut clean slices.
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