• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Your Guardian Chef
  • About
  • Recipes
  • Italian Food Tradition
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Italian Tradition
  • Subscribe
×
Home » Ingredients » Winter Vegetables

Italian Spinach Ricotta Pie With Caramelized Squash

Published: Feb 19, 2022 · Modified: Aug 6, 2023. This post may contain affiliate links. Please read my disclosure policy.

Recipe Jump to Video
Caramelized Squash Spinach Bacon Quiche
Caramelized Squash Spinach Bacon Quiche
Caramelized Squash Spinach Bacon Quiche
Caramelized Squash Spinach Bacon Quiche
Caramelized Squash Spinach Bacon Quiche
Caramelized squash, ricotta, spinach bacon quiche, all these ingredients together make the most delicious hearty Autumn meal. #yourguardianchef #quicherecipes #squashrecipes

This Italian spinach ricotta pie is a luscious healthy tart where ricotta cheese is used instead of cream. The savory spinach filling is mixed with caramelized butternut squash to add a slightly sweet fluffy texture without the extra fat. The pie crust is made with pasta frolla, an Italian short-crust pastry. All these ingredients together make the lightest and most delicious hearty Autumn meal.

Italian Spinach Ricotta Pie With Caramelized Squash
Jump to:
  • Ingredients for the filling
  • Ingredient for the pasta frolla
  • Instructions
  • Top tips for a crispy base
  • Side dishes
  • Vegetables with a long shelf life
  • Storage
  • Variation
  • Why ricotta is healthier
  • 📋 Italian Spinach Ricotta Pie With Caramelized Squash

This Italian spinach pie recipe is a perfect backup meal to make ahead.

All the ingredients can be prepared beforehand, and the pie baked at the last minute.

I usually prepare all the different ingredients on Sunday morning before we go for walks or work in the garden.

When we are back and ready for dinner, I just assemble and bake it.

It can also be a backup dish for a dinner party; the crust is nice, crunchy, easily removed from the baking pan, and presented in a fancy serving dish.

The creamy low-fat ricotta cheese softens the tang from the spinach, while the roasted bacon and the caramelized butternut squash add a comforting savory-sweet taste to each bite.

Even the colors of this pie bring warmth to a cold Autumn day, which this year has not been cold at all. 

Spinach and ricotta are often used together in Italian recipes like the malfatti gnudi gnocchi recipe.

For more Italian-style pie recipes, you can check: Beef Pie With Marsala Sauce And Mushrooms, Chicken and Mushroom Pie Recipe, Chelsea Market Heidi Pie With French Chevre, Zucchini Mushroom Quiche Recipe, Beef Sausage Hand Pie Recipe.

Spinach bacon quiche served on a fancy dinnerware

Ingredients for the filling

Caramelized squash

  • Butternut squash: you need a small squash or just half of a medium size. You can replace it with pumpkin or sweet potatoes. As I find it hard to peel it, I cut it into large chunks and peel it once the squash is cooked. It is so much easier.
  • Garlic and Provencal herbs: I use them to caramelize the butternut squash; they add depth to the squash's sweetness
  • Olive oil to make it crisp
Spinach bacon quiche served on a fancy dinnerware

Frozen vs fresh spinach

In this recipe, I use frozen spinach; I always keep a bag in the freezer.

I found spinach one of the few vegetables that freeze well, and I hate rinsing fresh spinach.

They are always full of sand that takes forever to remove as it goes inside the hollow stem.

Especially in Autumn, I don't fancy keeping my hands in cold water for ages.

Once cooked, you are left with hardly half a cup after washing all the spinach.

You can use fresh spinach if you still wish.

frozen spinach in a bowl

You do not need to cook fresh spinach; you can add them at the last minute.

However, ensure they do not release too much water; otherwise, the crust will get soggy.

If you use frozen spinach, ensure all the ice evaporates, and remove all excess water.

spinach cooking with bacon and onion

Crispy bacon and cheese

  • Crispy bacon: I like to crisp the bacon with the onion before adding it to the quiche.
  • Red onion has a sweeter flavor, and its purple color adds a nice effect to the spinach's green and the butternut squash's orange. Although, you can use a regular onion as well.
  • Butter gives a nutty flavor to the spinach.
  • Ricotta: is added at the end once the squash and the spinach are at room temperature. You can use any type of ricotta: cow, goat or sheep's milk. Ricotta made with cow's milk, has a milder flavor.
  • Parmesan cheese adds a nutty flavor and a cheesy consistency to the quiche. You can also use gruyere cheese instead
  • Large eggs: the eggs hold the filling together

For a healthier or vegetarian quiche, you can omit the bacon and/or the Parmesan cheese

ingredients for the filling of the spinach pie with names

Ingredient for the pasta frolla

I always make the shortcrust pastry from scratch, but you can buy the prepared one if you don't have time.

You can also use puff pastry.

The ingredients are:

  • flour
  • butter at room temperature
  • egg
  • pinch of salt
  • 2 tablespoon of water: the water makes the dough smoother and easier to roll

Note: If you want to have a top crust, double the amount

Quantities are in the recipe card

Pasta frolla can be sweet or savory. To find out more, you can read the recipe: savory and sweet pasta frolla

ingredients for short pastry no sugar

Instructions

Preparing the filling

First, caramelize the butternut squash

  1. Cut the butternut squash into chunks and season with Provencal herbs and salt, plenty of garlic, and olive oil to crisp it.
  2. Cook in the oven 390 F - 200 C for 30-40 minutes until golden brown
  3. Let it cool down, and remove the skin
Caramelizing the butternut squash
  1. Separately stir-fry the onion and the bacon with butter. Once crispy, add the spinach and make sure all the water drys out. Season with salt.
  2. Combine the spinach mixture with the squash in a large bowl and let them cool to room temperature.
Preparing the filling for the quiche
  1. Once cold, add to the spinach squash mixture the ricotta cheese, the eggs, and the Parmesan cheese
mixing the filling together

Making the pastry base

This is enough for a 9 ½ in - 24 cm pie plate. I use a pan with a removable bottom to remove it from the pan and serve it in a proper serving dish.

Butter and cover the bottom of the baking tin with removable bottom with baking paper.

Hint: you can also use a nonstick cooking spray.

buttered baking pan with removable bottom
  1. Mix all ingredients in the mixer.
  2. Wrap the dough with plastic wrap and let it rest in the fridge for at least 30 minutes so the butter re-solidifies.
  3. Over a lightly floured surface, roll into the size of the pan plus the sides
  4. Lay the short pastry over the pan and pierce it with a fork so it will not rise while cooking. Remove the excess dough
  5. Put it back in the fridge for at least 15 minutes while the oven is warming up to 355 F - 180C temperature
making the pasta frolla for the pie

Making the quiche

  1. Take the pastry out of the fridge
  2. Add the filling inside the cold pastry and spread it uniformly
  3. Bake for 35 minutes in a hot oven at 355 F - 180 C
  4. Let it rest for 10 minutes before removing it from the baking pan and serving it
Process for composing and cooking the quiche

Top tips for a crispy base

  • Make sure the spinach does not retain any water. Especially if you are using frozen spinach, let all the water evaporate.
  • Keep the short pastry in the fridge until you can fill it and bake it. The cold butter in the pastry will prevent the crust from going soggy.
  • Pierce the pastry with a fork, so it doesn't rise while baking
  • You do not need to prebake your pastry; make sure the oven is hot at 355 F - 180 C when you bake the pie
Italian Spinach Ricotta Pie With Caramelized Squash slice served on a plate

Side dishes

This pie is a hearty supper with plenty of vegetables, proteins, and carbs.

I serve a simple, fresh green salad seasoned with extra virgin olive oil and salt as a side dish if we have it for a family dinner.

If the boys are very hungry, I make these easy-bake microwave potatoes, it only takes 30 minutes, and they bake with the pie.

If I have vegetarian guests, and make this pie for a formal dinner party; I just leave out the bacon.

For the non-vegetarian, this spinach quiche is a rich side dish, so I keep the meat serving very light.

A crown roast of lamb or arrosticini lamb is a good main course to serve with this quiche, as the meat portions are very small.

Delicious and gorgeous, this caramelized butternut squash and ricotta spinach bacon torta salata is difficult to resist!

Italian Spinach Ricotta Pie With Caramelized Squash slice served on a plate

Vegetables with a long shelf life

What I like about this recipe is that all the vegetables have a long shelf life, I can store them for weeks and can make this pie anytime. 

In Autumn, I often buy a butternut squash and keep it as a backup in the pantry where I store my onions. I can always count on a frozen bag of spinach in my freezer.

If I don't have any fresh vegetables left in the fridge and I don't have time to go to the Supermarket, I make this quiche and have a delicious, healthy, and perfectly balanced meal full of veggies.

To find out more about how I plan my weekly meals, you can read the article: A Family Meal Planner Based On Fresh Vegetables

Italian Spinach Ricotta Pie With Caramelized Squash slice served on a plate and a fork getting a bite

Storage

This pie is even better the next day as the flavors blend together.

It is also good cold at room temperature

Store it in the fridge in an airtight container for 3 to 4 days

Variation

If you need a light meal to serve to vegetarian guests, you can leave out the bacon without compromising its complex flavor.

Its beautiful color combination and delicate flavor will delight your guests' eyes and palates.

If you wish you can replace the squash with mushrooms or sweet potatoes.

You can use a store-bought shortcrust or puff pastry.

Italian Spinach Ricotta Pie With Caramelized Squash slice served on a plate view from the top

Why ricotta is healthier

Ricotta is a cheese made by re-cooking (ri-cotta in Italian) the whey serum left over after the milk has been curdled to make cheese.

Therefore ricotta is a cheese with low-fat content. Usually made from cow's milk, it can also be made from sheep or goat's milk.

Butternut Squash Ricotta Spinach Bacon

More recipes with squash you may like

  • Roast Pumpkin Soup
  • Roasted butternut squash mash
  • Pumpkin gnocchi
Roast Pumpkin Soup decorated with edible flowers

If you are using this Italian Spinach Ricotta Pie With Caramelized Squash to make a recipe, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

Italian Spinach Ricotta Pie With Caramelized Squash slice served on a plate

📋 Italian Spinach Ricotta Pie With Caramelized Squash

This Italian spinach ricotta pie is a luscious healthy tart where ricotta cheese is used instead of cream. The savory spinach filling is mixed with caramelized butternut squash to add a slightly sweet fluffy texture without the extra fat. The pie crust is made with pasta frolla, an Italian short-crust pastry. All these ingredients together make the lightest and most delicious hearty Autumn meal.
Prep Time 30 minutes minutes
Cook Time 1 hour hour 15 minutes minutes
Resting time 30 minutes minutes
⏲️Total Time 2 hours hours 15 minutes minutes
Servings: 8 people
Print Rate SaveSaved!
Author: Laura Tobin

Ingredients
 
 

For the caramelized butternut squash

  • 1 small butternuts squash or half medium
  • 1 tablespoon Provencal herbs
  • 3 peeled garlic cloves
  • 2 tablespoon olive oil
  • 1 teaspoon salt

For the filling

  • 14 oz frozen spinach
  • 1 onion
  • 6 oz smoked bacon
  • 2 tablespoon butter
  • 1 teaspoon salt
  • 9 oz ricotta
  • 3 fresh eggs
  • 5 oz Gruyere cheese

For the short pastry

  • ½ cup butter
  • 1 fresh eggs
  • 1 ½ cup flour
  • 1 teaspoon salt
  • 2 tablespoon fresh water
Prevent your screen from going dark

Equipment

  • Measuring mugs
  • Mini Measuring Set
  • KitchenAid Mixer
  • Silicone Pastry Mat
  • Rolling pin
  • All-Clad Fry Pan
  • Cake Pan with RB 9 in - 24 cm
Looking for kitchen gadget gifts?
Check out Amzon Shop USA!
Check out Amazon Shop UK!

Instructions

Caramelized butternut squash

  • Cut the butternut squash into chunks. 
    1 small butternuts squash or half medium
  • Season with the provencal herbs, salt, and coat with olive oil. Spread on an oven tray with the crushed garlic cloves 
    1 tablespoon Provencal herbs, 3 peeled garlic cloves, 2 tablespoon olive oil, 1 teaspoon salt
  • Cook in the oven at 390 F - 200 C for 40 minutes until it caramelizes
  • Let it cool down and remove the skin

Spinach

  • Stir-fry a chopped onion, the bacon and once they are brown
    1 onion, 6 oz smoked bacon, 2 tablespoon butter
  • Add the spinach still frozen and season with salt
    14 oz frozen spinach, 1 teaspoon salt
  • Stir until the spinaches are completely defrosted and the extra water dried
  • Let it cool down
  • Once the spinach and the butternut squash are at room temperature, mix them with the ricotta, the eggs, and the Gruyere cheese
    9 oz ricotta, 3 fresh eggs, 5 oz Gruyere cheese

Make the short pastry

  • Mix all ingredients for the pastry in the mixer.
    ½ cup butter, 1 ½ cup flour, 1 teaspoon salt, 2 tablespoon fresh water
  • Wrap the dough with cling foil and let it rest in the fridge for at least 30 minutes so the butter re-solidifies.

Lay the pastry into the pan

  • Roll to the size of the baking pan plus the edges
  • Butter and cover the bottom of the baking tin with removable bottom with baking paper
  • Lay the short pastry over the pan, adjust the edges and pierce it with a fork so it will not raise while cooking

Assemble the quiche and bake

  • Put the pan and with the pastry back in the fridge for at least 15 minutes while the oven is warming up to 350 F - 180C temperature
  • Add the filling and bake for 35 minutes
  • Let it rest for 10 minutes before transferring it to a serving dish
  • Serve and enjoy

Video

Liked this video?Check out My YouTube Channel!

Nutrition

Calories: 478kcal | Carbohydrates: 33g | Protein: 18g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 161mg | Sodium: 654mg | Potassium: 580mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13765IU | Vitamin C: 22.7mg | Calcium: 356mg | Iron: 3.5mg
GET NEW RECIPES SENT TO YOUR INBOXCheck out Your Guardian Chef!

More Winter Vegetables

  • Fresh Friarielli
    Neapolitan Friarielli Vs Italian Broccoli Rabe 
  • Malfatti Ricotta Spinach Gnudi
    Malfatti Ricotta Spinach Gnudi
  • Cavatelli and broccoli on a plate
    Italian Classic Cavatelli And Broccoli Recipe
  • Dried porcini mushrooms
    Dried Porcini Mushrooms Recipes
subscribe widget

Reader Interactions

Comments

  1. Pretty

    October 26, 2017 at 7:17 am

    5 stars
    I always prep all my ingredients too, making cooking so much easier! Lovely recipe.

    Reply
    • Laura

      October 26, 2017 at 7:40 am

      Thank you, the majority of the work is done

      Reply
  2. Bintu | Recipes From A Pantry

    October 26, 2017 at 11:12 am

    5 stars
    This looks like such a delicious quiche especially with the caramelized squash!

    Reply
    • Laura

      October 26, 2017 at 11:46 am

      thank you, they really add a special flavour

      Reply
  3. Natalia

    October 26, 2017 at 11:36 am

    5 stars
    This quiche looks amazing and just what we need during this season!

    Reply
    • Laura

      October 26, 2017 at 11:47 am

      Thank you Natalia

      Reply
  4. jane @ littlesugarsnaps

    October 26, 2017 at 11:57 am

    5 stars
    I love that you can make this recipe without having to buy in anything special since the ingredients all keep well (they also feature most of the time in my pantry/ fridge too). I also think it's great you are giving us the recipe for homemade pastry rather than frozen. I know there's good reason people use frozen but 'm a die hard homemade fan when it comes to pastry.

    Reply
  5. Ben Myhre

    October 26, 2017 at 12:24 pm

    5 stars
    I'd eat this. For sure.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Laura Giunta Tobin

Hi, I’m Laura. Welcome to my Blog! Here is where you’ll find an authentic Italian perspective on Italian cooking. Won’t you join me?

More →

Popular posts

  • Italian gelato recipe vanilla, chocolate and pistachio balls in a serving bowl
    Italian Gelato Recipe (Vanilla, Chocolate and Pistachio)
  • Balsamic fig glaze
    Balsamic Fig Glaze Recipe
  • 10 Vegetarian Pizza Toppings
    10 Vegetarian Pizza Toppings Full Of Veggies
  • Fried polenta sprinkled with Parmesan
    Italian Crispy Fried Polenta Cakes

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Cookie Policy
  • Terms & Conditions
  • Acceptable use policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • About
  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 Your Guardian Chef