This crustless and gluten free kale, dill and ricotta pie is super easy to make for a quick and healthy lunch or dinner.
Due to a catering gig involving some beautiful ricotta-stuffed creations, I’ve had a lot of ricotta in my fridge of late. It’s not something I typically buy, however I must say that I’ve become a big fan of the texture and moreover, the versatility of ricotta. Beautiful when used fresh, it’s also so easy to flavour and incorporate into sauces or to use in baked goods, both savoury and sweet.
I recently posted a recipe for Gluten-free Apricot and Ricotta Muffins; now it’s time for a savoury ricotta bake up, inspired by a recipe I spotted on The Kitchn. This amazing ricotta pie is super easy to make and such a lovely thing to make in advance if you’re having a busy week. It is very firm and keeps well in the fridge, so you can slice it up and grab it for a quick meal or snack when you need it. High in protein, grain free and veggie-packed too!
Kale, Dill and Ricotta Pie
- 5 eggs
- 250 grams ricotta (about 1 and 1/4 cups)
- 3 tbsp parmesan cheese grated
- 100 grams kale leaves, thick stems removed (about 3 firmly packed cups)
- 1 small bunch dill (about 20 grams)
- salt and pepper to season
- 2 tomatoes - OPTIONAL, to decorate
- 2 tsp extra virgin olive oil for greasing pie dish
- Preheat oven to 190 C and grease a pie dish (or alternatively, a cake tin, 8-9 inches diameter will work well) with the 2 tsp of olive oil.
- Lightly blanch your kale leaves. I do this using the following process - (i) pop your kettle on to boil; (ii) take the kale leaves and slice or tear into thin, smallish pieces; (iii) place leaves in a colander over the sink; (iv) pour over the hot water so the leaves wilt. Leave the kale aside to cool while you continue to prep the pie.
- Whisk together the eggs and ricotta in a large bowl, and season generously with salt and pepper.
- Take your kale and squeeze out any remaining water. Add to the egg-ricotta mix. Trim any thick woody stalks off the dill, roughly chop (tip: use kitchen scissors) and add the dill and parmesan in too.
- Combine everything so you have a nice even mixture, then scoop it all in to your greased pie dish and smooth out the top. If you're using them, slice the tomatoes thinly and gently press into top of the pie.
- Bake for approximately 40 minutes or until the centre of the pie feels firm to touch and and edges are browning. Remove, allow to cool for 15 minutes and then slice and serve. Store in the fridge for up to 5 days.