This rustic, savory Italian spinach ricotta pie is everything that makes Italian cooking so special – simplicity, hearty flavors, and the ability to turn everyday ingredients into an extraordinary meal.

There’s something magical about the way food brings people together.
In our home, this rustic, savory Italian spinach ricotta pie is woven into many years of holidays and gatherings. The recipe comes from my mother in law and is set apart from similar pies (like torta pasqualina) due to its ease and versatility.
It’s hearty enough to be a main attraction at brunch yet light enough to serve alongside a larger holiday spread on Easter, Thanksgiving, or Christmas Eve.
A Rustic Link to Rich Tradition
In Italy, dishes and styles of cooking are often tied to regional identity. Spinach ricotta pie, and the many variations of it, are especially common in southern Italy like Sicily where my mother in law’s family is from.
The Italians have what they call “cucina povera“. It refers to the tradition of making do with what you have and turning simple, humble ingredients into culinary masterpieces.
This spinach ricotta pie is no different. While there is nothing especially fancy about it, each bite feels like a link to the past. I picture women rolling out pie dough by hand, farmers gathering spinach greens from their fields, and homes filled with the intoxicating aroma of something warm and nourishing baking in the oven. If nothing else, memories will always be created around the table.

Quality of Ingredients
This recipe was written to be simple and easy. If you have the time and resources, always try to obtain ingredients that are as close to the original source as possible.
Replacing just one ingredient to its natural form without extra processing or added preservatives makes a huge difference on health over time. For this Italian spinach ricotta pie, that could include farm fresh eggs, homemade pie crust, fresh ricotta, or homegrown spinach.

Italian Spinach Ricotta Pie Recipe
Ingredients:
- Two deep dish pie crusts
- 16oz block of whole milk mozzarella
- 1 1/2 cups whole milk ricotta cheese
- 1 package frozen spinach (or 5 cups fresh leaves)
- 1 pound sweet Italian sausage
- 5 eggs (beaten) + 1 yolk
- 1/4 cup grated pecorino Romano cheese
Instructions:
Preheat oven to 375F and move a rack to the middle of the oven.
Remove the sausage from the casing and cook in a skillet over medium heat in a tablespoon or two of extra virgin olive oil until thoroughly browned.
Transfer the sausage to a large mixing bowl with a slotted spoon. Crumble sausage by hand into bite-sized pieces when cool enough to safely handle.
Cook the spinach according to package instructions. In the meantime, cut the block of mozzarella cheese into cubes.
Drain the spinach very well. When able to safely handle, squeeze as much water out of the spinach as you can. I wrap the spinach in paper towels and squeeze to soak up any remaining moisture. It usually takes 4 or 5 times to get the water out.
Prepare the bottom pie crust by pressing it firmly into the bottom and sides of a glass baking dish. Foil disposable and ceramic pie dishes may give less than superior results due to differences in heat transfer.
To the large bowl with the sausage, add the 5 beaten eggs, cubed mozzarella, spinach, and ricotta cheese. Mix until well combined.

Add the pie filling to the baking dish. Sprinkle the filling with the grated pecorino Romano cheese.

Carefully place the top crust on the dish and pinch the edges of the top and bottom layers together. Trim away any excess dough.
Flute the edges of the pie by pinching around the dish with your thumb and pointer finger.
Add 1 tablespoon of water to the remaining egg yolk to make an egg wash. Brush the top of the pie and edges with the wash.
With a sharp knife, cut 5 slits into the center of the pie in a starburst pattern to allow steam to escape.

Place the pie dish on a large baking sheet and place into the oven for 20 minutes.
Remove the pie and cover the edges of the pie with strips of foil to prevent it from becoming too dark.
Place the pie back into the oven and bake for an additional 55 minutes, or until a beautiful golden brown.
Allow the pie to cool for 15-20 minutes before slicing to allow juices to set.
Storing and Reheating Italian Spinach Ricotta Pie
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven at 375F covered in foil for 30-45 minutes until hot.
More Family Recipes
Italian Stromboli with Homemade Dough
Classic Italian Stuffed Mushrooms
Crispy Italian Chicken Cutlets
Save It For Later!


Italian Spinach Ricotta Pie
This rustic, savory Italian spinach ricotta pie is everything that makes Italian cooking so special - simplicity, hearty flavors, and the ability to turn everyday ingredients into an extraordinary meal.
Ingredients
- Two deep dish pie crusts
- 16oz block of whole milk mozzarella
- 1 1/2 cups whole milk ricotta cheese
- 1 package frozen spinach (or 5 cups fresh leaves)
- 1 pound sweet Italian sausage
- 5 eggs (beaten) + 1 yolk
- 1/4 cup grated pecorino Romano cheese
Instructions
- Preheat oven to 375F and move a rack to the middle of the oven.
- Remove the sausage from the casing and cook in a skillet over medium heat in a tablespoon or two of extra virgin olive oil until thoroughly browned.
- Transfer the sausage to a large mixing bowl with a slotted spoon. Crumble sausage by hand into bite-sized pieces when cool enough to safely handle.
- Cook the spinach according to package instructions. In the meantime, cut the block of mozzarella cheese into cubes.
- Drain the spinach very well. When able to safely handle, squeeze as much water out of the spinach as you can. I wrap the spinach in paper towels and squeeze to soak up any remaining moisture. It usually takes 4 or 5 times to get the water out.
- Prepare the bottom pie crust by pressing it firmly into the bottom and sides of a glass baking dish. Foil disposable and ceramic pie dishes may give less than superior results due to differences in heat transfer.
- To the large bowl with the sausage, add the 5 beaten eggs, cubed mozzarella, spinach, and ricotta cheese. Mix until well combined.
- Add the pie filling to the baking dish. Sprinkle the filling with the grated pecorino Romano cheese.
- Carefully place the top crust on the dish and pinch the edges of the top and bottom layers together. Trim away any excess dough.
- Flute the edges of the pie by pinching around the dish with your thumb and pointer finger.
- Add 1 tablespoon of water to the remaining egg yolk to make an egg wash. Brush the top of the pie and edges with the wash.
- With a sharp knife, cut 5 slits into the center of the pie in a starburst pattern to allow steam to escape.
- Place the pie dish on a large baking sheet and place into the oven for 20 minutes.
- Remove the pie and cover the edges of the pie with strips of foil to prevent it from becoming too dark.
- Place the pie back into the oven and bake for an additional 55 minutes, or until a beautiful golden brown.
- Allow the pie to cool for 15-20 minutes before slicing to allow juices to set.