This Spinach and Ricotta Savory Slab Pie recipe is a great easy appetizer for your party! All you need is 30 minutes!
If you’re planning a Super Bowl party, New Year’s party, or just want something extra special, this slab pie will fit right into your appetizer table. They’re rich, flaky, flavorful, and are sure to be a crowd favorite!
🍽️ Why This Recipe Works
It’s A Hit At Parties – Everyone goes wild over this slap pie. Pair it with other appetizers, and you will have everyone drooling over all the yummy food at your next party.
Frugal Recipe – With just a handful of ingredients, you don’t have to spend too much money making it. Sometimes we will make this slab pie for a light dinner or lunch idea.
Makes A Lot Of Food – You get 20 pieces of slap pie with every recipe. You can always double it if you are feeding lots of people too.
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.
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.
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.
Step One: Preheat oven to 425F. In a large bowl, mix all ingredients (aside from the pie crust) together. Mix thoroughly and set aside.
Step Two: 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 Three: 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 Four: Spread the spinach and cheese mixture evenly over the crust. Leave a small lip at the top edges.
Step Five: Bake for 20 to 23 minutes in a 425F oven until the edges are golden brown. Remove from the oven, cover with foil and bake for additional 10 minutes. Once done, slice into 20 pieces and serve.
📌 Expert Tips
- Make a homemade pie crust if you prefer. We like to use the premade frozen ones because it saves a lot of time.
- Add extra ingredients that sound fun. Artichoke hearts, chopped onions, bell peppers, and mushrooms are a few ideas.
- Don’t skip covering the pie with tinfoil during the last 10 minutes. It will allow it to finish baking all the way but will keep the top from burning or toasting up too quickly.
💰 Cost Savings Tips
I wanted to share a few savings tips to help you make your party happen on a budget.
Limit Meat Dishes. If you’re using meat in almost every dish, the price can add up fast! Keep meat to just one or two dishes. So, for example, think about serving a taco braid vs. chicken wings. If you’re serving lots of people, this tip alone can be a big money saver!
Create a Themed Food Bar. These are an easy way to save on party food, and people tend to love them since they’re able to customize their plates. Taco bars and pasta bars are two popular ideas that come to mind. My vote is for a burrito bowl bar since burrito bowls are amazing, customizable, and are super cheap to make.
Shop Smart. Shopping at budget-conscious stores like Save-A-Lot and using coupons are great ways to save on your menu and disposable items you’ll need like paper plates.
Have a Potluck. People love to share their favorite foods, so have your guests bring their favorite dishes to the party. There’ll be lots of variety, and you get to save time and money in the kitchen.
Use Printables. If you have a printer, scissors, and a few minutes to spare, you can create cute Super Bowl decorations for free! With a quick search on Pinterest, you’ll be able to find free printable files for things like food markers, cupcake toppers, bunting, and more. Check out our printables for some fun ideas!
⏲️ Recipe FAQs
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.
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Spinach and Ricotta Savory Slab Pie
- Sheet Pan
- 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
- 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.
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.
Gramma Di says
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! 🙂