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If you think healthy food is boring, it's time to rethink your concepts!
THE Fit Spinach and Ricotta Pie arrived to prove that it is possible to unite flavor, nutrition and lightness in a single dish. 😋
Made with fresh and functional ingredients, this delight is rich in fibers, proteins and antioxidants — perfect for those looking for a lifestyle balanced without giving up pleasure at the table.
Furthermore, it is naturally gluten free and still offers an option low-carb!
Whether it's for a special lunch, a hearty snack or even that last-minute dinner, this pie will win your heart... and your belly! ❤️
🧾 Recipe Information
| Information | Details |
|---|---|
| ⏰ Preparation Time | 20 minutes (+ 35 minutes in the oven) |
| 🍽 Income | 6 medium slices |
| 🔥 Difficulty | Easy (ideal for beginners) |
| 🥗 Restriction | Gluten Free • Low-Carb Option |
| 💰 Estimated Cost | R$ 25.00 (may vary) |
| 🎯 Best Occasion | Light lunch, snack, quick dinner |
🛒 Ingredients for Fit Spinach Pie
For the Dough:
- 🥜 1 cup (120g) almond flour
- 🫒 2 tablespoons olive oil
- 🥚 1 egg
- 🧂 1 pinch of salt
- ❄️ Cold water (if necessary to set the right consistency)
For the Filling:
- 2 cups fresh spinach (approximately 200g)
- 🧄 1 clove of minced garlic
- 🫒 1 tablespoon olive oil
- 🧀 250g of fresh mashed ricotta
- 🥚 2 eggs
- 1/4 cup skim milk or plant-based milk
- 🧂 Salt and black pepper to taste
- 🌰 Nutmeg to taste
🧑🍳 Preparation Method (Step by Step)
1️⃣ Dough Preparation:
- In a bowl, mix the almond flour, olive oil, egg and salt until a homogeneous dough forms.
- If the dough is dry, add ice water little by little until it reaches the right consistency.
- Line a pie tin (20 cm in diameter, removable bottom) pressing well into the bottom and sides.
- Prick the dough with a fork to avoid bubbles and bake. preheated to 180ºC put 10 minutes for pre-baking.
2️⃣ Preparing the Filling:
- In a frying pan, heat the olive oil and sauté the garlic until lightly golden.
- Add the spinach and sauté until wilted. Set aside and let cool.
- In another bowl, mix the ricotta, eggs, milk and seasonings (salt, black pepper and nutmeg).
- Add the sautéed spinach to the ricotta mixture.
3️⃣ Final Assembly:
- Pour the filling over the pre-baked dough.
- Bake in the oven 180ºC put 30-35 minutes, or until the filling is firm and lightly browned.
- Let it cool for a few minutes before serving. 🥧✨
🧠 Extra Tips
- 🌻 Crispy Touch: Add sunflower seeds to the batter for an amazing texture.
- 🥥 Low-Carb Master Variation: Swap the milk for fresh cream to make it even more low-carb.
- 🌶️ Extra Flavor: A pinch of Calabrian pepper adds extra charm to the filling!
📊 Nutritional Value (per serving)
🥗 Side Dish Suggestions
- Green leaf salad with olive oil and lemon 🍋🥬
- A light vegetable soup for a complete dinner 🍲
🧊 Storage and Conservation
- In the fridge: Store the pie in the refrigerator for up to 3 days in an airtight container.
- Freezing: If you prefer, you can freeze the pie for up to 3 months. To defrost, simply heat in the oven for 20 minutes at 180°C.
- Tip: If the dough becomes a little firmer when frozen, don't worry! This makes it even easier to cut and serve.
🌱 Alternative Recipe Versions
1. Vegan Version 🌿
- Replace the eggs put 1 tablespoon of flaxseed flour with 3 tablespoons of water. Let it sit for a few minutes until it forms a jelly.
- Swap the ricotta put firm tofu dented or a cashew cream very creamy. 😋
- Replace milk put vegetable milk, such as almond or coconut, for a 100% vegan version. 🥥
2. Gluten Free Version 🚫🍞
- THE almond flour is already naturally gluten-free, but if you prefer, you can opt for a gluten free flour purchased ready-made.
- Check the seasoning: always check that ingredients such as pepper or salt do not contain gluten additives. 🔍
- Rice flour It's also a good substitute in pasta if you want a lighter texture! 🍚
3. Low-Carb Version 🍖🥑
- For a version low-carb, use coconut flour instead of almond flour. It absorbs more liquid, so you may need more olive oil or water.
- The filling may be more fatty, so use fresh cream instead of milk. This gives it more creaminess and helps maintain consistency. 🧀
- This version will leave you feeling satisfied with fewer carbs, but without losing any of the flavor! 😋
4. Detox Version 🍃
- Add grated zucchini to the filling to increase the nutritional value without changing the flavor too much. Zucchini is light and super nutritious! 🥒
- Another idea is to include cooked cauliflower instead of spinach, providing a softer texture and a different touch. 🥦
🚫 Common Mistakes and How to Avoid Them
1. Do not pre-bake the dough ❌
Error: If you skip this step, the bottom of the pie may be soft and soggy.
How to Avoid: Always pre-bake the dough for 10 minutes at 180°C to ensure a crispy and firm base. 🔥
2. Substituting Flour Wrong 🥄
Error: If you replace almond flour with another flour without considering its properties, the dough may become heavy and boring.
How to Avoid: Almond flour gives lightness and crunchiness. If you are using another flour, such as coconut flour, adjust the amount of liquid. 🤔
3. Do not chill the filling ❌
Error: Place the filling warm in the dough can cause the crust to lose its crispiness and become soft.
How to Avoid: After sautéing the spinach, let the filling cool before assembling the pie. This keeps the texture perfect! 🥶
4. Overdoing it with Salt 🧂
Error: Spinach and ricotta have a mild flavor, and overdo the salt may spoil the delicate flavor of the pie.
How to Avoid: Season little by little and use fresh herbs like basil or thyme to enhance flavor without overwhelming it. 🌿
5. Not Adjusting the Baking Time ⏲️
Error: Each oven has its own particularities. If the oven time is not adjusted, the pie may be raw inside or burnt outside.
How to Avoid: Keep an eye on the pie in the last few minutes. The crust should be golden brown and the filling should be firm. ✔️
6. Don't Let the Pie Rest 🕒
Error: Cutting the pie as soon as it comes out of the oven can cause the filling to leak.
How to Avoid: Let it rest for about 5-10 minutes before cutting. This helps the filling to set. ⏳
📜 Recipe History
This recipe was born on one of those lazy Sundays when we open the fridge and have to make do with what we have.
I saw a spinach handsome guy giving soup and a little bit of ricotta from another recipe. I thought: “hmm, this is a good match!” 🎯
I was testing here, adjusting there, and voila: this appeared. light, nutritious and full of personality pie.
Today it has become a regular feature at my weekday lunches and whenever I need to impress without losing my health.
Moral of the story: Healthy cooking can (and should!) be easy and delicious! 🙌🏼
📢
Did you like the recipe? Then, share with that friend who loves healthy food!
Tag on Instagram, save on Pinterest or comment below What did you think of the recipe!
I want to know everything: how it turned out, if you made any changes or even which version you chose. Come on, share your experience! 💚✨
“Cooking is transforming simple ingredients into unforgettable moments. Experiment, create and savor every moment!”
FAQ – Spinach Pie
Yes! You can replace the spinach with other vegetables such as Swiss chard, kale or arugula, depending on your taste.
To make the pie gluten-free, replace the wheat flour with gluten-free flour, such as rice flour or almond flour.
Yes! You can make the spinach pie ahead of time and store it in the refrigerator. It can also be frozen and reheated later.
Cheeses like ricotta, cottage cheese, or buffalo mozzarella are great for this pie. They give it a light and creamy texture.
Of course! You can add ingredients like mushrooms, onions, tomatoes or even shredded chicken to vary the flavor.
Spinach pie is delicious with a fresh green salad, brown rice or even a light soup.
Yes! Spinach pie is rich in vitamins and minerals, as well as being a good source of fiber and protein, depending on the ingredients you choose.
Yes! You can replace the cheese with tofu or opt for no cheese at all, creating a vegan and lactose-free version.
Spinach pie can be stored in the refrigerator for up to 3 days. If you want to store it for longer, you can freeze it for up to 1 month.
Yes! It can be an excellent option for those on a diet, especially if you control the amount of ingredients like cheese and pasta.
Yes! Spinach pie can be completely vegetarian as long as you use a plant-based cheese or substitute non-vegetable ingredients.
Yes! Frozen spinach can be used, but remember to defrost it and drain off any excess water before using it in the recipe.
Spinach pie can be served hot or warm. It is perfect with a light salad or cooked vegetables.
Yes! You can make mini spinach pies using individual baking tins, which also makes the dish more convenient to serve at parties.
Yes! To make things easier, you can use puff pastry or ready-made pie dough. Just make sure it is to your taste and of good quality.
Yes! Once baked, you can freeze the pie. Just let it cool completely, cover it tightly, and store it in the freezer for up to 1 month.
To prevent the pie from being too wet, be sure to drain the spinach well and not add too much liquid to the batter.
Yes! Spices such as nutmeg, black pepper or even garlic powder can be added to give the pie a special touch.
Yes! You can replace the eggs with ingredients like tofu, mashed potatoes, or cornstarch to bind the pie together.
Yes! Replace the milk with plant-based milk, such as almond, soy or oat milk, for a lactose-free version.
For a crispier pie, add some breadcrumbs or grated cheese on top before baking.
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