Ingredients:

  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (115g) unsalted butter, cold and diced
  • 1 tsp (5g) salt
  • 1 to 3 tbsp (15-45ml) ice water
  • 2 cups (300g) fresh spinach, chopped (or 1 cup frozen, thawed, and drained)
  • 1 cup (250g) ricotta cheese
  • 3 large eggs
  • ½ cup (120ml) milk
  • ½ cup (50g) grated Parmesan cheese
  • 1 tsp (5g) garlic powder
  • Salt and pepper, to taste
  • Optional: ¼ tsp (1g) nutmeg for added flavor

Instructions:

  1. In a mixing bowl, combine flour and salt.
  2. Add cold butter and mix until crumbly.
  3. Gradually add ice water until dough comes together.
  4. Shape into a disk, wrap in plastic, and chill for 15 minutes.
  5. Preheat the oven to 375°F (190°C).
  6. Sauté chopped spinach in a skillet until wilted, if using fresh.
  7. In a bowl, whisk together ricotta, eggs, milk, Parmesan, garlic powder, salt, pepper, and optional nutmeg.
  8. Roll out chilled dough into a 12-inch circle and transfer to pie dish.
  9. Trim excess dough and crimp edges.
  10. Spread wilted spinach evenly and pour filling over.
  11. Bake for 30-35 minutes or until the center is set and top is golden brown.
  12. Cool slightly before slicing.
  13. Slice and serve warm or at room temperature.