Spinach and ricotta pie is a 4 ingredient brunch, lunch, or dinner with almost no active prep! This take on a crustless quiche is chock full of greens and rich cheese and plenty of flavor thanks to an ingenious secret ingredient.

Do you love a good quiche?

Or a frittata, which is essentially an baked Italian omelet or a crustless quiche?

This spinach ricotta pie is just that!

But instead of using cream to make the egg filling, this relies on- you guessed it- ricotta cheese beaten into the eggs.

The whole thing gets baked until it’s set and makes the perfect brunch, lunch, or dinner option anytime!

Ingredients

To make this you’ll need:

Spinach– A 10 ounce package of frozen spinach. Thaw it and press it through a strainer to get rid of the excess moisture.
Ricotta cheese– 15 ounces. Use whole milk or part skim, but I’d avoid the fat free kind as the texture tends to be drier and more crumbly. Strain any excess moisture off the ricotta.
Boursin cheese– A 5.3 ounce package of garlic herb variety. Unwrap it.
Eggs– Lightly beaten

How to Make

This spinach ricotta pie will be one of your new favorites because it’s so easy!

To make it, spray a 9″ pie plate with nonstick spray.

Set the pie plate aside while you press the thawed spinach between layers of paper towels to get rid of the extra moisture.

Keep doing this until the spinach is completely dry.

Then stir the spinach, ricotta cheese, boursin cheese, and eggs together in a mixing bowl until everything is all combined.

Season it with salt and pepper to taste.

Transfer the mixture into the prepared pie plate, making sure it’s spread out in an even layer.

Bake at 375° for 45 to 50 minutes or until the pie is set and golden brown.

Slice, serve, and enjoy!

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat in the microwave or hot oven until warmed through.

Serving Suggestions

This spinach ricotta pie makes an excellent main for brunch, lunch, or dinner.

For brunch, serve it with your favorite breakfast meat, breakfast potatoes, and fruit salad.

At lunch and dinner I’d recommend a nice green salad and good bread on the side.

Tips and Tricks

Strain the spinach! It will help keep the pie from being watery!
If the ricotta has extra liquid on it, get rid of the extra liquid as well.
Add more cheese by stirring in some shredded or grated parmesan.

Other Baked Egg Dishes

Spinach ricotta pie is an easy main for almost any meal!

Make it and enjoy!

Looking for another baked egg dish?

Try these:

If you’ve tried this SPINACH RICOTTA PIE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Spinach Ricotta Pie

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Course: Breakfast, Brunch, Dinner, Entree, Lunch, Main Course

Cuisine: American, Southern

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings:

Calories: 300kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

1 10 oz pkg frozen spinach thawed and pressed through a strainer to remove excess moisture
1 15 oz container ricotta cheese
1 5.3 oz pkg garlic herb boursin cheese removed from packaging
5 large eggs lightly beaten

US Customary - Metric

Instructions

Spray a 9" pie plate lightly with nonstick cooking spray.
Press the spinach between layers of paper towels to remove the excess moisture. Repeating, as needed, until completely dry.
1 10 oz pkg frozen spinach
Add the spinach, ricotta cheese, boursin cheese, and eggs to a mixing bowl. Stir together until evenly combined. Season with salt and pepper, to taste.
1 15 oz container ricotta cheese, 1 5.3 oz pkg garlic herb boursin cheese, 5 large eggs
Transfer the mixture to the prepared pie dish, and spread it out in an even layer.
Bake at 375° for 45-50 minutes, just until set and golden brown on top.
Slice, serve warm, and enjoy!