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Snack & Appetizers

Spinach and Ricotta Savory Pie with Potato Crust

This Spinach and Ricotta Savory Pie with Potato Crust is a twist on the classic ricotta and spinach pie, made with a potato shell.
Recipe Spinach and Ricotta Savory Pie with Potato Crust
  • Difficulty Medium
  • Preparation 15 minutes
  • Cooking 45 minutes
  • Servings for 4 people

Tired of the same old savory pie? Let yourself be tempted by this Spinach and Ricotta Savory Pie with Potato Crust, an alternative way to make it that swaps the classic puff pastry for a crispy potato base.

As for the filling, besides the classic pairing of ricotta and spinach, you will find onions, sweet and flavorful, which go perfectly with the potatoes, and feta cheese for a natural touch of saltiness. The potato shell is quite simple to make: once the potatoes are cut into slices about half a centimeter thick, just arrange them in a pan, lining the base and sides, and pour in the filling.

Among our other unusual savory pie recipes, we recommend trying the Potato Pizza, the Savory Phyllo Tart with Pumpkin, Spinach and Cheese and the Savory Cherry Tomato Cheesecake.

Ingredients for 4 people

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Method

  1. To make the Spinach and Ricotta Savory Pie with Potato Crust, start with the potatoes. After washing and scrubbing them thoroughly under running water, use a mandoline to cut them into slices about half a centimeter thick.
    Spinach and Ricotta Savory Pie with Potato Crust, step 1: slicing the potatoes with a mandoline
  2. Line a 22-24 cm (9-inch) springform pan with parchment paper and oil it well.
  3. Arrange the potato slices over the base, overlapping them slightly, then do the same along the sides.
    Spinach and Ricotta Savory Pie with Potato Crust, step 3: potato slices lining the base and sides of the pan
  4. Peel and slice the onion and set it aside for now.
  5. In a bowl, beat the ricotta with the egg, salt and pepper until creamy. Add the spinach and onion and stir quickly. Pour the filling into the potato shell and crumble the feta over the top with your hands.
    Spinach and Ricotta Savory Pie with Potato Crust, step 5: ricotta, egg, spinach and onion filling in a bowl
    Spinach and Ricotta Savory Pie with Potato Crust, step 5: the filling in the potato shell topped with crumbled feta
  6. Bake the Spinach and Ricotta Savory Pie with Potato Crust at 200 °C (400 °F) for 45 minutes, then let it cool slightly before serving. Finally, remember to download our App with exclusive content and fewer ads!
    Spinach and ricotta pie baked in a potato crust

Variations and Alternatives

If you like the idea of the filling but don’t want to bother slicing the potatoes, you can replace them with puff pastry.

Tips

The Spinach and Ricotta Savory Pie with Potato Crust is even better served at room temperature.

Storage

You can keep the Spinach and Ricotta Savory Pie with Potato Crust in the fridge, well covered with plastic wrap, for 2-3 days.

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