I’m always a bit disappointed when I buy frozen spinach pastries – they just never taste as good as I imagined. Luckily, I now have this spinach and ricotta savory slab pie recipe up my sleeve, and it’s on the opposite side of the spectrum. The combination of creamy ricotta, savory spinach, and golden pie crust is even better than you can imagine.
Okay, so this gorgeous slab pie needs about 30 minutes in the oven. It’s not exactly fast food. But the prep work is a dream! In just 15 minutes, it’s ready to bake, and then you can Netflix & chill while that beauty is browning and your stomach is rumbling.
This is one of those recipes that can pull double duty. It’s elegant enough to serve as an appetizer when you have guests, but easy enough to be a simple weeknight dinner.
And trust me, creamy, homemade filling baked inside a golden pie crust is just irresistible!
🥬 Ingredients
Seven ingredients are what is needed to create this recipe. Let’s take a look at what you are going to need.
✅Pie Crusts: You will need two pie crusts that are 9″. Use a rectangular shaped crust if your store sells that.
✅Cheese: A combination of ricotta and mozzarella is simply perfection. Add in other types of cheese if you have more on hand. Cheddar is a fun addition, and I bet you already have that in the fridge.
✅Frozen Spinach: For best results, use frozen spinach. It cooks up on the slab pie best. Allow it to thaw and drain before making the appetizer. (See the FAQ for the fresh spinach version!).
✅Egg: Yes, it’s the universal binder for baked goods!
✅Seasonings: Part of the reason this dish tastes so good is because of the seasonings. Onion powder, garlic powder, salt, and a little bit of pepper are a wonderful combination.
🥧 Instructions
👉Step 1: Preheat oven to 425°F. In a large bowl, mix all ingredients (aside from the pie crust) together. Mix thoroughly and set aside.
👉Step 2: Roll out both pie crusts on an ungreased baking sheet. Arrange both pieces of pie crust over the baking sheet, so they’re covering as much area as possible. Then, trim the excess and press the pieces into any bare areas like the photo above shows.
👉Step 3: Continue doing this until you have one continuous pie crust covering the entire baking sheet, being sure to cover the inside lip. Press the edges into the lip to create a uniform edge. Imperfections give it a nice rustic look, so it definitely doesn’t have to be perfect!
👉Step 4: Spread the spinach and cheese mixture evenly over the crust. Leave a small lip at the top edges.
👉Step 5: Bake for 20 to 23 minutes in a 425°F oven until the edges are golden brown. Remove from the oven, cover with foil, and bake for an additional 10 minutes. Once done, slice into 20 pieces and serve.
📌 Expert Tips
🔸Don’t skip covering the pie with aluminum foil during the last 10 minutes of baking. It will allow it to finish cooking all the way, but will keep the top from burning or toasting up too quickly.
🔸Keep your pie crust cold! If you’re using refrigerated pie crusts, try to work quickly. Keeping the dough as cold as possible before it hits the hot oven is what’ll give you a tender, flaky crust rather than a tough one. If your kitchen is warm, don’t be afraid to pop the baking sheet with the assembled crust back in the fridge for 10 minutes before adding the filling.
🔸Get that spinach REALLY dry. Whether you’re using frozen (as recommended) or fresh (see FAQ!), squeezing out all the excess water from the spinach is key. This prevents the filling from becoming watery and ensures a nice, creamy texture. I like squeezing it with my hands to really wring it out.
🔸Add extra ingredients that sound fun. Artichoke hearts, chopped onions, bell peppers, and mushrooms are a few ideas.
🔸Make a homemade pie crust if you prefer. We like to use the premade frozen ones because it saves a lot of time.
❓ FAQ
After it has cooled all the way, put it inside of a container that has a tight-fitting lid. It will last 2-3 days in the fridge.
If you can’t eat it within 2-3 days, it’s best to freeze it. Wrap the slab pie tightly with aluminum foil or plastic wrap. Then put it inside another airtight container. It will last up to two months in the freezer.
You can always reheat it in the microwave, but I prefer to warm it in the oven. To warm them in the oven, heat it up to 325 degrees. After it’s preheated, put it in the oven and warm it for 10-15 minutes. This allows the crust to stay crispy and prevents it from becoming soggy. Once it’s hot, it is ready to serve.
Certainly! Sometimes we will grill up some onions by sautéing them in some olive oil, or chop up some bell peppers and add them to the pie. Another tasty option would be some mushrooms, tomatoes, or any other veggies you like.
Just don’t add too many veggies so the filling doesn’t become too wet.
You absolutely can! You’ll need about 10-12 ounces of fresh spinach. Sauté it in a pan until it’s completely wilted, let it cool slightly, and then make sure you squeeze out all the excess water before chopping it and adding it to the ricotta mixture. Getting it really dry is the key to preventing a soggy pie!
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Spinach and Ricotta Savory Slab Pie
Equipment
- Sheet Pan
Ingredients
- 2 Pie Crusts or one long rectangular crust large enough for your baking sheet
- 10 oz Frozen Chopped Spinach drained and thawed
- 15 oz. Ricotta Cheese
- 2 cups Shredded Mozzarella Cheese
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 Egg
- Salt and Pepper to taste
Instructions
- Preheat oven to 425F. In a large bowl, mix all ingredients (aside from the pie crust) together. Mix thoroughly and set aside.
- Roll out both pie crusts on an ungreased 10×15″ baking sheet (or similar size). Arrange both pieces of pie crust over the baking sheet so they’re covering as much area as possible. Then trim the excess and overhang and press the pieces into any bare areas.
- Continue doing this until you have one continuous pie crust covering the entire baking sheet, being sure to cover the inside lip. Press edges into the lip to create a somewhat uniform edge.
- Spread spinach and cheese mixture evenly over crust. Leave a small lip at the top edges.
- Bake for 20 to 23 minutes in a 425F oven, until edges are golden brown. Remove from oven, cover with foil. Bake for additional 10 minutes. Remove from oven, slice into 20 pieces and serve.
Notes
If you can’t eat it within 2-3 days, it’s best to freeze it. Wrap the slab pie with tin foil or plastic wrap tightly. Then put it inside another airtight container. It will last up to 2 months in the freezer. You can reheat leftovers in the oven at 350 degrees for 10-15 minutes for best results. Or microwave it for 1-2 minutes on a microwave-safe plate. Use frozen spinach and pre-made pie crust. You can also make homemade pie crust as well.
Nutrition
Hi!
Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.
Very delicious!
This look so amazing. I was wondering about making it with puff pastry and if it can be made ahead and reheated?
If you make it with puff pastry, it is hard to reheat. Puff pastry is so delicate that I wouldn’t do it. But!!!! If you want to make it in a puff pastry (which is such a great idea!) cut the recipe in half and only make half at a time. Alternatively, you can use a purchased dough and then you can reheat it just fine. I hope that helps! 🙂