No-Crust Spinach Pie

Skip the pastry and go straight to the good stuff. This crustless spinach pie blends ricotta, eggs, frozen spinach, sauteed mushrooms, and sweet red peppers into a custard-like filling that bakes up firm and sliceable without any crust to fuss over.

Sauteeing the mushrooms and peppers first is key. It cooks off excess moisture that would otherwise make the filling soggy, and concentrates their flavor so they hold their own against the ricotta and spinach. Let them cool before blending so the eggs don’t start cooking prematurely.

Drain the frozen spinach thoroughly. Squeeze it in a clean towel until barely damp. Wet spinach is the fastest way to end up with a watery pie that won’t set properly.

Chef Tips

• Squeeze every drop of water from the frozen spinach. Wring it in a towel until nothing drips. Seriously
• Let the sauteed vegetables cool before mixing with the eggs and ricotta. Hot veggies scramble the eggs on contact
• Check at 35 minutes. The center should be set but slightly jiggly. It firms up as it cools
• Works great at room temperature for parties, brunch buffets, or packed lunches

Variations

• Add feta for a Greek-inspired version with more tang and salt
• Italian herb version: Mix in a teaspoon of dried Italian seasoning and a handful of shredded mozzarella
• Use fresh spinach (about 10 oz, wilted and drained) when it’s in season