When I make soup, salads, and pastas I often buy a bag, a box, or a bunch of assorted greens to randomly throw in the mix. Kale, chard, spinach, mustard, even dandelion. They’re practically interchangeable in the freestyle method of cooking I employ most often these busy days. The only problem with this theory is I’m often left with greens of varying varieties sitting in my veg drawer. Leaving me to wonder what will become of them before they turn to slime. Well, Ricotta Pie with Lots of Greens is the answer I have for that little problem.
Ricotta Pie with Spinach, Kale, and Mustard Greens
I chose to make this pie with spinach (for flavor), kale (for texture), and mustard (for pizzazz), but this is a great recipe to use up the odds and ends of whatever you have laying around. This pie takes a whopping two pounds of assorted greens so if you need to you can always supplement your stash of scraps with a whole, brand new bag of kale or spinach. I wouldn’t call that cheating. GREG
PS If you live north of the equator this month has probably been a scorcher. A hot from the oven savory Ricotta Pie may not seem like the perfect respite from the heat. But honestly this pie makes a great all-in-one meal during warm weather because it’s best when served at room temperature.
This is such a beautiful dish — one of those that everyone says is too beautiful to cut. Me? Cut the thing and give me a piece! I love the greens you used, and I can only imagine how good this will be made with local goat ricotta!
Hi Greg, this is my third attempt to comment on your blog. I love your tarta rustica . I just planted some Swiss chard plants.This would be the perfect recipe.
What a delicious way to get your greens!
What a wonderful dish! I’ve made something a little bit similar several times, but it’s been ages. And now is such a great time, with an abundance of fresh local greens in the market. Our oven is very well insulated, and our AC is quite efficient, so we do use our oven at this time of the year (and it’s going to be over 100 degrees F for us today; not unknown in these parts, but much warmer than usual). This looks terrific — a gorgeous dish both visually and taste-wise too, I’ll bet.