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📋 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.
Course Main Course
Cuisine Italian
Keyword caramelized squash pie, caramelized squash quiche, squash ricotta pie
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
Calories 478 kcal
For the caramelized butternut squash
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
Calories: 478 kcal | Carbohydrates: 33 g | Protein: 18 g | Fat: 31 g | Saturated Fat: 16 g | Cholesterol: 161 mg | Sodium: 654 mg | Potassium: 580 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 13765 IU | Vitamin C: 22.7 mg | Calcium: 356 mg | Iron: 3.5 mg