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'
Ingredients
- 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
Instructions
- 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
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.
Prepare Ahead
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.
Add to my Old Favourite Recipes
Great recipe. I used almond meal on the base. Didn’t have pine nuts. Also used fresh spinach leaves instead of frozen spinach. Thoroughly enjoyed will make again, putting in my favourites.
So glad you enjoyed with your substitutions Denise!
Always so good to hear from you 🙂
Would this work in a regular pie dish? I don’t have a springform pan.
As long as you line it with baking paper Verona so it’s easy to get it out 🙂
Thanks!
Just wanted to let you know this worked out great with a high-sided 8″ pie pan (lined)! I added a teaspoon of garlic salt and a teaspoon of Italian herbs, and we all loved it, teen son included!
Excellent Verona – I hope when my boys are teens they will love it as well 🙂
This one sounds good, though I would end up going with variations: almond flour & sliced almonds, and probably broccoli. I might want to add a little spice, like either garam masala or coriander (the coriander flavor absolutely makes your Turkish yogurt and cauliflower soup).
ooh I hadn’t thought about a spiced version Susan – you’re right coriander would be lovely here. Yum! Thanks for giving me a reason to make this again.
You are welcome, Jules. I always enjoy being a “corrupting” influence… 😇
Finally made this for lunch today, and it turned out well. I used an almond flour base and cottage cheese, seasoned with a teaspoon of cinnamon, because I like the combo with spinach. For us the recipe makes 4 servings, volume-wise. I also need to learn how to get the spinach squeezed out better and use cottage cheese that doesn’t have extra cream on top. The final result was a tiny bit liquidy, even after it rose.