Authentic Italian Spinach and Ricotta Pie Recipe

Ingredients

• 1 pound fresh spinach, or more to taste
• 1 tablespoon butter
• 1 small onion, chopped
• 1 (12 ounce) container ricotta cheese
• 1 cup grated Parmesan cheese
• 2 large eggs
• 1 teaspoon ground nutmeg
• salt and black pepper to taste
• 5 tablespoons melted butter, plus more for greasing
• 1 (8 ounce) package phyllo dough
• 6 large egg yolks

Instructions

1. Prepare the filling: In a skillet over medium heat, cook the spinach, stirring occasionally, until it wilts, approximately 3 to 5 minutes. Drain well, squeeze out excess moisture, and finely chop.
2. Melt butter in a skillet over medium heat. Sauté the onion in the melted butter until it softens slightly, about 3 minutes. Add the chopped spinach and cook, stirring, for 2 minutes. Transfer the mixture to a bowl to cool for about 5 minutes.
3. In a bowl, combine the ricotta cheese, Parmesan cheese, eggs, nutmeg, salt, and pepper with the cooled spinach mixture until thoroughly mixed. Set aside the filling.
4. Preheat your oven to 350 degrees F (175 degrees C).
5. Assemble the pie: Grease a 9-inch pie dish or tart pan with melted butter. Unwrap the phyllo dough and keep the sheets covered with a damp cloth to prevent them from drying out.
6. Lay one sheet of phyllo over the prepared dish, ensuring it's flush with the edge and that any excess phyllo hangs over one side. Gently press the sheet into the dish and brush lightly with melted butter. Top with another sheet of phyllo at a slight angle to the first. Repeat this process with up to 12 sheets, brushing each with butter and working clockwise, laying each at a slight angle to the previous sheet.
7. Evenly spoon the filling into the phyllo-lined dish. Use the back of a spoon to create 6 indentations in the filling, then carefully place 1 egg yolk in each indentation. Season each yolk with salt and pepper and drizzle with a small amount of melted butter.
8. Fold the overhanging phyllo dough, one sheet at a time, into the center to cover the filling, brushing each with butter. Brush the top of the pie with butter.
9. Bake in the preheated oven until the phyllo turns a deep golden brown, about 40 minutes. Remove from the oven and allow to cool slightly before slicing and serving.

Nutrition

• Calories: 450 kcal
• Fat Content: 29 g
• Fiber Content: 3 g
• Sugar Content: 2 g
• Sodium Content: 654 mg
• Protein Content: 21 g
• Cholesterol Content: 327 mg
• Carbohydrate Content: 28 g
• Saturated Fat Content: 15 g
• Unsaturated Fat Content: 0 g