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Italian Spinach Ricotta Pie With Caramelized Squash slice served on a plate
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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
Cook Time 1 hour 15 minutes
Resting time 30 minutes
Total Time 2 hours 15 minutes
Servings 8 people
Calories 478kcal

Ingredients

For the caramelized butternut squash

For the filling

For the short pastry

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

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