Best 8 Quick No Crust Italian Spinach Pie Recipes

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If you're looking for a quick and easy weeknight dinner that's also packed with flavor, this no-crust Italian spinach pie is the perfect recipe for you. Made with simple ingredients like frozen spinach, ricotta cheese, Parmesan cheese, and eggs, this pie is incredibly versatile and can be customized to your liking. Whether you prefer a vegetarian meal or want to add some protein with sausage or ground beef, this recipe has you covered. With three different variations included, you'll have plenty of options to choose from.

**Recipe 1: Classic Spinach Pie**

This classic spinach pie is a simple yet satisfying dish that's perfect for a family meal. The combination of spinach, ricotta, and Parmesan cheeses creates a creamy and flavorful filling, while the lack of a crust makes it a lighter option.

**Recipe 2: Sausage and Spinach Pie**

For a more hearty meal, try this sausage and spinach pie. The addition of sausage adds a savory, umami flavor to the pie, making it a great choice for meat lovers.

**Recipe 3: Ground Beef and Spinach Pie**

If you're looking for a budget-friendly option, this ground beef and spinach pie is a great choice. The ground beef adds a rich, meaty flavor to the pie, while the spinach helps to keep it light and healthy.

No matter which recipe you choose, you're sure to enjoy this delicious and easy no-crust Italian spinach pie.

Let's cook with our recipes!

QUICK ITALIAN SPINACH PIE



Quick Italian Spinach Pie image

Use frozen spinach and a crustless presentation in this Italian-style spinach pie. This Quick Italian Spinach Pie is quicker to make than you might think!

Provided by My Food and Family

Categories     Home

Time 50m

Yield 8 servings

Number Of Ingredients 7

1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
4 Eggland's Best® Eggs, beaten
1 jar (7 oz.) roasted red peppers, well drained, chopped
1/3 cup KRAFT Grated Parmesan Cheese
1 tsp. dried oregano leaves

Steps:

  • Heat oven to 350ºF.
  • Mix ingredients until blended.
  • Pour into 9-inch pie plate sprayed with cooking spray.
  • Bake 40 min. or until center is set.

Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 60 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g

ITALIAN SPINACH AND RICOTTA PIE



Italian Spinach and Ricotta Pie image

This Italian spinach and ricotta pie (torta pasqualina) from the region Liguria is traditionally eaten for Easter, but can of course be served any time of the year.

Provided by PaolaAlbanesi

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 6

Number Of Ingredients 11

1 pound fresh spinach, or more to taste
1 small onion, chopped
1 tablespoon butter
1 (12 ounce) container ricotta cheese
1 cup grated Parmesan cheese
2 eggs
1 teaspoon ground nutmeg
salt and black pepper to taste
1 (8 ounce) package phyllo dough
5 tablespoons melted butter
6 egg yolks

Steps:

  • Place spinach in a skillet over medium heat and cook until wilted, 3 to 5 minutes. Drain, squeeze dry, and chop finely.
  • Heat 1 tablespoon butter in a skillet over medium heat and add onion. Cook until onion starts to soften, about 3 minutes. Add spinach and cook and stir for 2 minutes. Remove from heat and transfer to a bowl to cool slightly, about 5 minutes.
  • Stir ricotta cheese, Parmesan cheese, 2 whole eggs, nutmeg, salt, and pepper into the cooled spinach mixture.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan or pie dish.
  • Unwrap the phyllo dough. Keep covered with a damp cloth to prevent phyllo sheets from drying out.
  • Lay 1 sheet of phyllo over the buttered dish flush with the edge so that excess phyllo hangs over on only one side of the dish. Brush lightly with melted butter. Top with another sheet of phyllo at a slight angle to the first one. Continue in this manner, with up to 12 sheets, brushing each sheet with butter and working clockwise to lay each at a slight angle to the previous sheet.
  • Spoon cheese and spinach mixture evenly into the phyllo-lined dish. Using the back of a spoon, make six indentations in the filling, then carefully place 1 egg yolk in each. Season each yolk with salt and pepper and drizzle with a bit of melted butter.
  • Take the extra phyllo dough hanging over the edges of the dish and fold it over to the centre to cover the filling, 1 sheet of phyllo at a time, brushing each one with butter. Brush the top of the whole pie with butter.
  • Bake in the preheated oven until the phyllo pastry is a dark golden brown, about 40 minutes. Remove and let cool slightly before slicing. Serve warm.

Nutrition Facts : Calories 450.3 calories, Carbohydrate 27.9 g, Cholesterol 326.7 mg, Fat 28.6 g, Fiber 2.7 g, Protein 21.4 g, SaturatedFat 15.2 g, Sodium 654.3 mg, Sugar 1.5 g

CAMILLE'S CRUSTLESS RICOTTA PIE



Camille's Crustless Ricotta Pie image

I made up this recipe for my daughter who is gluten-free. She just loves it for breakfast. It's great with fruit for brunch or with whipped cream for a protein-packed dessert. Can be served warm or cold.

Provided by camille716

Categories     Desserts     Pies

Time 1h20m

Yield 12

Number Of Ingredients 5

5 eggs
1 cup white sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 (16 ounce) containers ricotta cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  • Beat eggs, sugar, vanilla extract, and cinnamon together in a large bowl until smooth; add ricotta cheese and mix well. Pour mixture into the prepared baking dish.
  • Bake in the preheated oven until set, about 1 hour. Cool for 10 minutes before serving.

Nutrition Facts : Calories 201.2 calories, Carbohydrate 21 g, Cholesterol 100.9 mg, Fat 8.1 g, Fiber 0.1 g, Protein 11.2 g, SaturatedFat 4.4 g, Sodium 123.7 mg, Sugar 17.1 g

NO PIE CRUST SPINACH PIE



No Pie Crust Spinach Pie image

Provided by Food Network Kitchen

Categories     main-dish

Yield 6

Number Of Ingredients 10

1 pound fresh spinach, rinsed, stemmed and chopped
1 cup dried bread crumbs
1 cup grated Parmesan
1/2 stick unsalted butter, softened
3 eggs
1 1/2 cups ricotta cheese
1/4 cup sour cream
1 tablespoon dried basil
Fresh nutmeg
Salt and pepper

Steps:

  • Preheat oven to 350 degrees. Over medium high heat, place spinach in a large skillet and pour in 1/2 cup of water. Cover and steam until wilted. Drain spinach and reserve.
  • In a medium bowl, Stir together bread crumbs., 1/4 cup Parmesan and butter. Press crumb mixture into even layer in a 9 inch pie plate and chill for 15 minutes.
  • In a large bowl, beat together the eggs, ricotta cheese, sour cream, 1/2 cup Parmesan, basil, nutmeg and salt and pepper. Stir in the spinach and mix until well combined. Pour into chilled crust. Top with remaining Parmesan and bake for 45 minutes or until firm. Cool to room temperature before serving.

SPINACH PIE



Spinach Pie image

Provided by Ina Garten

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 13

3 cups chopped yellow onions (2 onions)
2 tablespoons good olive oil
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
3 (10-ounce) packages frozen chopped spinach, defrosted
6 extra-large eggs, beaten
2 teaspoons grated nutmeg
1/2 cup freshly grated Parmesan cheese
3 tablespoons plain dry bread crumbs
1/2 pound good feta, cut into 1/2-inch cubes
1/2 cup pignoli (pine nuts)
1/4 pound salted butter, melted
6 sheets phyllo dough, defrosted

Steps:

  • Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.

ITALIAN SAUSAGE AND SPINACH PIE



Italian Sausage and Spinach Pie image

The basic recipe came from my mother, but I've added a few ingredients. The flavors blend so well, and it even tastes good cold. This makes a hearty supper, especially when you serve it with a side of pasta. -Teresa Johnson, Peru, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 10

1 pound bulk Italian sausage
1 medium onion, chopped
6 large eggs
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
4 cups shredded mozzarella cheese
1 cup ricotta cheese
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Pastry for double-crust pie
1 tablespoon water

Steps:

  • In a large skillet, brown sausage and onion over medium heat until sausage is no longer pink, breaking sausage into crumbles, 6-8 minutes; drain., Separate 1 egg; reserve yolk for brushing pastry. In a large bowl, whisk remaining eggs and egg white. Stir in sausage mixture, spinach, mozzarella cheese, ricotta cheese, garlic powder and pepper., Preheat oven to 375°. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry even with rim. Add sausage mixture. Roll remaining pastry dough to a 1/8-in.-thick circle. Place over filling; trim, seal and flute edge. , In a small bowl, whisk water and reserved egg yolk; brush over crust. Cut slits in top., Bake until golden brown, 50 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 608 calories, Fat 40g fat (19g saturated fat), Cholesterol 248mg cholesterol, Sodium 787mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 1g fiber), Protein 28g protein.

IMPOSSIBLY EASY SPINACH AND FETA PIE



Impossibly Easy Spinach and Feta Pie image

Dinner made in impossibly easy way! Enjoy this cheesy pie made using Bisquick® Original baking mix and spinach - a wonderful meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 8

1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1/2 cup crumbled feta cheese
4 medium green onions, sliced ( 1/4 cup)
1/2 cup Bisquick™ Original or Reduced Fat baking mix
2/3 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 eggs

Steps:

  • Heat oven to 400°. Grease pie plate, 9x1 1/4 inches. Mix spinach, cheese and onions in pie plate.
  • Stir remaining ingredients until blended. Pour into pie plate.
  • Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

Nutrition Facts : Calories 120, Carbohydrate 10 g, Cholesterol 85 mg, Fat 1, Fiber 1 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 440 mg

TORTA RUSTICA WITH RICOTTA AND SPINACH



Torta Rustica With Ricotta and Spinach image

Torta rustica (also called pizza rustica) is a rich, ricotta-stuffed pie that's traditionally baked for Easter in Southern Italy. This version includes greens (either spinach or chard) for color and freshness. The ham is optional; feel free to leave it out, or substitute chopped olives or sundried tomatoes if you're looking for a similar savory bite. The crust, adapted from Nancy Harmon Jenkins's 2007 cookbook, "Cucina del Sole," is sturdy and slightly sweet, which makes a nice contrast to the salty filling. (For more on producing a lattice-style crust, see our How to Make Pie Crust guide.)

Provided by Melissa Clark

Categories     pies and tarts, main course

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 22

2 1/2 cups/310 grams all-purpose flour, plus more as needed
2 tablespoons granulated sugar
1/4 teaspoon fine sea or table salt
3/4 cup/170 grams cold unsalted butter, cut into pieces
1 large egg
1 large egg white (save the yolk for the egg wash)
Zest from 1 lemon
3 to 4 tablespoons iced dry white wine or ice water spiked with 1/2 teaspoon cider or white wine vinegar
3 cups/24 ounces whole-milk ricotta
1 tablespoon extra-virgin olive oil
About 5 cups/5 ounces baby spinach or chard, coarsely chopped
2 garlic cloves, finely grated or minced
1/2 teaspoon fine sea or table salt, plus more as needed
2 large eggs
2 cups/8 ounces shredded fresh mozzarella
1 cup/4 ounces grated Pecorino Romano or Parmesan (pecorino is stronger, Parmesan is milder, or use a combination)
1/2 cup/4 ounces ham, diced (optional)
1/2 cup chopped parsley
1 1/2 teaspoons freshly ground black pepper
1/8 teaspoon red-pepper flakes, plus more as needed
1/8 teaspoon freshly grated nutmeg
Egg wash (1 egg yolk beaten with 1 teaspoon water)

Steps:

  • Make the dough: In a food processor, pulse together the flour, sugar and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Alternatively, mix together flour, sugar and salt in a large bowl, then add butter, working the pieces into the flour with your hands, squeezing and pinching them until the mixture looks like oatmeal.
  • Add egg, egg white and lemon zest, and pulse after each addition. If working by hand, whisk together egg, egg white and lemon zest in a separate bowl, then mix into the butter mixture. Slowly add iced wine, 1 tablespoon at a time, and pulse or mix by hand until the dough just comes together. You may not need all the liquid. The dough should be moist, but not wet.
  • Turn dough out onto a lightly floured surface, and gather and press it into a ball. Divide into 2 portions, one slightly larger than the other, and shape into disks. Wrap the disks tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
  • When ready to bake, heat oven to 375 degrees.
  • Make the filling: If your ricotta seems watery, put it in a sieve and let it drain while you cook the spinach.
  • In a large skillet, heat oil over medium-high heat. Add spinach and cook until wilted, about 2 minutes. Stir in garlic and a large pinch of salt, and continue to cook until spinach is very dry, about 2 minutes longer. Transfer to a large bowl to cool. If any liquid accumulates as the spinach sits, pour it out of the bowl (you don't want it to water down the ricotta).
  • In a food processor, purée drained ricotta and eggs until just combined and smooth. Add to the bowl with the spinach and fold in mozzarella, pecorino, ham (if using), parsley, black pepper, 1/2 teaspoon salt, red-pepper flakes and nutmeg. Set aside when rolling out dough (or chill for up to 4 hours).
  • On a lightly floured surface, roll out the larger pastry dough disk to a 14-inch circle, about 1/8-inch thick. Fit dough into a 9-inch springform pan, pressing the dough up the sides of the pan. Scrape filling into crust and spread evenly. Roll out second pastry disk to a 12-inch circle, about 1/8-inch thick. Cut 1/2-inch-wide strips and weave into a lattice on top of the filling. Seal, trim and crimp the edges. Brush the top of the torta with the egg wash.
  • Place torta on sheet pan and bake until crust is crisp and brown, and filling is firm, 50 to 60 minutes. Cool on a rack for at least 45 minutes before serving.

Tips:

  • For a more flavorful filling, sauté the spinach in olive oil with garlic and onions before adding the other ingredients.
  • If you don't have ricotta cheese, you can substitute cottage cheese or Greek yogurt.
  • To make the pie ahead of time, assemble it and bake it according to the directions. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat the pie in a 350°F oven until warmed through.
  • This recipe is also a great way to use up leftover cooked vegetables. Just chop them up and add them to the filling.

Conclusion:

This quick and easy no-crust Italian spinach pie is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's also a great way to sneak in some extra vegetables for your family. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen.

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