Crustless Spinach Ricotta Pie

Crustless Spinach Ricotta Pie

Yield: 8 slices
Serving size: 1 slice


  • 10 oz package/box frozen chopped spinach, thawed & drained
  • 1 Tbsp olive oil
  • ½ cup onion, chopped 
  • ½ tsp dried basil (or 1 Tbsp fresh, finely chopped)
  • ½ tsp salt
  • ¼ tsp black pepper
  • 15 oz carton whole milk ricotta cheese
  • 4 whole eggs, beaten
  • ½ cup shredded Italian-style cheese
  • ½ cup sour cream
  • Dash of smoked paprika


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Oil a 9-inch round casserole/pie dish and set aside.
  3. Heat the olive oil in a large skillet on medium heat. Add the onion and spinach to the skillet and sauté until soft (1 to 2 minutes). Add the seasonings and continue to stir to blend well. Turn off the heat and set skillet aside.
  4. In a large bowl, blend together the ricotta cheese, beaten eggs, and shredded cheese until smooth. 
  5. Fold-in the cooked spinach mixture and blend until well-incorporated. 
  6. Pour ricotta-spinach mixture into casserole/pie dish and spread sour cream evenly over the top. Sprinkle with a dash of smoked paprika.
  7. Bake for 45 to 50 minutes or until center is set.
  8. Allow to cool for ~10 minutes before slicing.

Crustless Spinach Ricotta Pie - Nutrition Label

Mary Paley

Fearless Dietitian; 30+ years as a professional dietitian; Master’s Degree in Nutrition and Dietetics at the MGH Institute of Health Professions; Lead research dietitian for several major pharmaceutical companies; Currently focused on health and wellness and the benefits of ketogenic diets for both obesity and diabetes management. MS, RDN, CDE, LD/N

  1. Success! This was absolutely delicious. I probably should have whisked the sour cream a bit before attempting to spread it, but it worked out fine. I just spread around clumps as best I could. I will be making this regularly!

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