Spinach & Orzo Pie
Submitted by vic
An orzo pasta crust filled with ricotta, spinach, and nutmeg, topped with spaghetti sauce and melted mozzarella. A creative twist on savory pie that kids and adults both devour.
YIELD
1 piePREP
25 minCOOK
35 minREADY
60 minForget traditional pie crust. This one uses orzo pasta mixed with eggs and Parmesan, pressed into a pie plate to form a chewy, golden shell.
The filling is spinach mixed with ricotta and a hint of nutmeg, layered under chunky spaghetti sauce and finished with bubbly melted mozzarella.
It’s part pasta bake, part pie, part lasagna, and entirely its own thing.
An hour from start to table, it makes a filling weeknight main or a crowd-pleasing dish when you need something different.
Pro Tips
- Press the orzo mixture firmly and evenly up the sides of the pie plate. Gaps mean a filling blowout during baking.
- Drain the spinach until it’s practically dry. Squeeze it in a towel, then squeeze it again. The ricotta layer needs to hold together.
- Cover the edges with foil for the first 30 minutes so the orzo crust doesn’t burn before the filling sets.
- Let it stand 5 minutes after baking. It slices much cleaner once it has a chance to firm up.
Ingredients
Directions
Cook orzo according to package directions; drain.
Combine eggs, orzo ½ cup of spaghetti sauce, and the Parmesan cheese.
Spray a 9 inch pie plate wi th nonstick coating.
Spread orzo mixture over bottom and up sides of pie pl ate to form a shell.
Cook spinach according to package directions; drain well.
In another bowl stir together spinach, ricotta cheese, and nutmeg.
Spoon into bottom of pasta-lined plate.
Spread remaining spaghetti sauce over spinach layer.
Cover edge of pie with foil. Bake in a 350℉ (180℃) oven for 30 minutes.
Sprinkle with shredded mozzarella cheese.
Bake for 3 to 5 minutes more or until cheese melts.
Let stand for 5 minutes before serving.
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