A crustless kale, dill and ricotta pie makes a quick and healthy lunch or dinner. Leftovers keep well, so this is perfect to add into your meal prep routine!
Growing up I’m not sure that I ever ate or even saw ricotta cheese. Um hello… I was missing out! I’ve become a big fan of the creamy 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.
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 firm and keeps well in the fridge, so you can slice it up and grab it for a quick meal or snack.
Also, doesn’t “ricotta pie” just sound so delish?
So just in case you missed it, this is a CRUSTLESS pie. It’s kind of like a frittata, if you can’t get your head around calling something a pie that doesn’t have a crust. Either way, there is no fussing around with making a crust for this (though, I think you actually could put this filling inside a crust if you wanted to!)
For this recipe, there’s a really short ingredients list:
- Ricotta cheese
- Dill (lots of it! so delicious)
- Parmesan cheese (if you love feta cheese, you can swap this for crumbled feta)
- Salt and pepper
And that’s it. To make the pie, it’s as simple as cooking the kale, then mixing everything together. Whack it into the oven and you’re done!
It is possible to use spinach in this pie instead of kale. However, if you are going to substitute spinach, make sure to really drain the excess liquid out of the spinach really well. If you use thawed frozen spinach, really push it into a fine sieve and get that liquid out! Otherwise, the spinach will hold too much water and the end result will be a very soggy pie.
You could also grate some zucchini and cook this until softened before adding to the pie mixture – or use a blend of zucchini and kale.
You can store this pie in the fridge in an airtight container for up to 4 days. I wouldn’t recommend freezing the pie as the texture is unlikely to keep very well when you reheat it.
I love this easy crustless pie recipe because it’s such a handy option to keep in the fridge for lunches. The combination of eggs and ricotta makes this high protein so it’s really satisfying! If you struggle to get in enough protein at lunch times, this is perfect for you.
I hope you enjoy this delicious pie! Let me know if you make it – leave me a comment below or take a snap and tag me @moniquecormacknutrition on Instagram. And if you love this one, I highly recommend also trying out my Pesto Vegetable Frittata 🙂
Photography credit: Margaret Pahos, @createcookshare
- 6 eggs
- 250 grams ricotta (about 1 and 1/4 cups)
- 4 tbsp parmesan cheese grated
- 120 grams kale leaves, thick stems removed (about 3 firmly packed cups)
- 1 small bunch dill
- salt and pepper to season
- 2 tomatoes
- extra virgin olive oil for cooking and greasing pie dish
- Preheat oven to 180C (350F) and grease a pie dish with 2 tsp of olive oil.
- Tear or slice the kale leaves into small pieces. Heat a frypan to a moderate heat and saute the kale in a few teaspoons of olive oil until it is softened. Allow to cool.
- While the kale is cooling, whisk together the eggs and ricotta in a large bowl, and season generously with salt and pepper. Finely chop the dill, removing any thick woody stalks, and add to the egg mixture. Finally, stir in the cooked kale and the parmesan cheese.
- Scoop mixture into the greased pie dish and smooth out the top. 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. Allow to cool for 15 minutes and then slice and serve. Store in the fridge for up to 5 days. Can be eaten hot or cold.