If you’re searching for a delectable dish that marries flavor with nutrition, look no further than this Artichoke, Kale, and Ricotta Pie. This savory pie is packed with vibrant greens and creamy ricotta, making it a perfect addition to your brunch table, a light dinner, or even as a satisfying snack. With a delightful blend of textures and tastes, this pie will surely impress anyone lucky enough to share it with you.
Why You’ll Love This Recipe
This Artichoke, Kale, and Ricotta Pie is not only delicious but also incredibly versatile. Whether you’re hosting a gathering or simply enjoying a quiet evening at home, this dish brings warmth and comfort to the table. The combination of artichokes, kale, and ricotta creates a creamy filling that is enhanced by the nutty flavor of Parmesan cheese. Plus, it’s easy to prepare and can be made ahead of time, which makes it perfect for meal prep or entertaining.
What to Buy
When preparing your Artichoke, Kale, and Ricotta Pie, here’s what you’ll need:
- 1 large bunch of kale, coarsely chopped, washed, and dried
- 1 tablespoon olive oil, divided
- 1 (14 oz) can of artichoke hearts or bottoms, drained and chopped
- 8 oz ricotta cheese
- 3/4 cup + 3 tablespoons grated Parmesan cheese
- 6 eggs, beaten
- Salt and freshly ground black pepper to taste
Make sure to choose fresh and high-quality ingredients to elevate the flavors of your pie.
Hardware & Gadgets
Before you begin, gather the following tools to make your cooking experience smooth:
- Large mixing bowl – for combining ingredients
- Whisk – to beat the eggs and mix the filling
- Skillet – for sautéing the kale and artichokes
- Baking dish – to hold your pie while it bakes
- Knife and cutting board – for chopping the kale and artichokes
Having these tools handy will streamline your cooking process and help you create the perfect pie.
Cooking Artichoke, Kale, and Ricotta Pie: The Process
Follow these steps for a flawless Artichoke, Kale, and Ricotta Pie:
Step 1: Preheat Your Oven
Preheat your oven to 375°F (190°C). This ensures that your pie bakes evenly and achieves a perfect golden crust.
Step 2: Sauté the Kale
In a skillet, heat 1/2 tablespoon of olive oil over medium heat. Add the chopped kale and sauté for about 5-7 minutes, or until it’s wilted and tender. Remove from heat and let it cool slightly.
Step 3: Prepare the Filling
In a large mixing bowl, combine the sautéed kale, chopped artichoke hearts, ricotta cheese, 3/4 cup of grated Parmesan, and beaten eggs. Season with salt and freshly ground black pepper to taste. Mix everything together until well combined.
Step 4: Transfer to Baking Dish
Lightly grease your baking dish with the remaining olive oil. Pour the filling mixture into the dish, spreading it evenly.
Step 5: Add Toppings
Sprinkle the remaining 3 tablespoons of grated Parmesan cheese on top of the filling for an extra cheesy crust.
Step 6: Bake the Pie
Place the baking dish in the preheated oven and bake for approximately 30-35 minutes, or until the top is golden brown and the filling is set. You can check for doneness by inserting a knife in the center; it should come out clean.
Step 7: Cool and Serve
Once baked, remove the pie from the oven and let it cool for about 10 minutes before slicing. This allows the filling to set, making it easier to serve.
Enjoy your Artichoke, Kale, and Ricotta Pie warm or at room temperature, and serve it alongside a fresh salad for a complete meal.
Seasonal Ingredient Swaps
This recipe is wonderfully adaptable! Consider these seasonal swaps to keep your pie exciting:
- Spring: Substitute asparagus for artichokes for a fresh twist.
- Summer: Use fresh tomatoes or zucchini for added flavor and color.
- Fall: Incorporate roasted butternut squash for a sweet touch.
- Winter: Add shredded brussels sprouts for extra greens.
These variations will keep your Artichoke, Kale, and Ricotta Pie fresh and seasonal all year round.
Easy-to-Miss Gotchas
When making your Artichoke, Kale, and Ricotta Pie, keep an eye out for these potential pitfalls:
- Ensure the kale is well-drained after washing to avoid excess moisture in the filling.
- Don’t overbeat the eggs; just mix until they are incorporated to maintain a fluffy texture.
- Allow the pie to cool slightly before cutting, as this helps the filling set and makes serving easier.
- Adjust the seasoning to your taste; artichokes can vary in saltiness, so taste before adding more salt.
By being mindful of these tips, you’ll create a pie that’s not only delicious but also visually appealing.
Save It for Later
This Artichoke, Kale, and Ricotta Pie is perfect for leftovers! Here are some ideas for storing:
- Refrigerate in an airtight container for up to 4 days.
- Freeze portions wrapped in plastic wrap and then placed in a freezer bag for up to 2 months.
- Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.
You can enjoy the flavors of this pie even after it’s been made, making it an excellent choice for meal planning.
Quick Q&A
Can I use fresh artichokes instead of canned?
Absolutely! Just be sure to prepare them by steaming or boiling until tender, then chop them up to use in the filling.
What can I substitute for ricotta cheese?
If you need a substitute, consider using cottage cheese or a vegan ricotta made from blended cashews for a dairy-free version.
Is this pie gluten-free?
This recipe is naturally gluten-free, but ensure that any additional ingredients or alternatives you use also meet gluten-free standards.
Can I add other vegetables to the filling?
Yes! Feel free to get creative. Spinach, sautéed mushrooms, or even roasted red peppers would be great additions to your Artichoke, Kale, and Ricotta Pie.
Keep Cooking
If you’re inspired by this pie, check out these other delicious recipes:
Each of these recipes offers unique flavors and ingredients that will keep your culinary adventures exciting.
Before You Go
The Artichoke, Kale, and Ricotta Pie is not just a dish; it’s a celebration of fresh ingredients and wholesome flavors. Whether you make it for a special occasion or a simple family dinner, this pie is sure to be a hit. Thank you for joining me in exploring this delightful recipe, and happy cooking!
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Artichoke, Kale, and Ricotta Pie
Ingredients
For the Filling:
- 1 large bunch kale coarsely chopped, washed, and dried
- 1 tablespoon olive oil divided
- 1 14 oz can artichoke hearts drained and chopped
- 8 oz ricotta cheese
- 3/4 cup grated Parmesan cheese
- 3 tablespoons grated Parmesan cheese for topping
- 6 eggs beaten
- to taste salt
- to taste freshly ground black pepper
Instructions
Cooking Artichoke, Kale, and Ricotta Pie:
- Preheat your oven to 375°F (190°C).
- In a skillet, heat 1/2 tablespoon of olive oil over medium heat. Add the chopped kale and sauté for about 5-7 minutes, or until it’s wilted and tender. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the sautéed kale, chopped artichoke hearts, ricotta cheese, 3/4 cup of grated Parmesan, and beaten eggs. Season with salt and freshly ground black pepper to taste. Mix everything together until well combined.
- Lightly grease your baking dish with the remaining olive oil. Pour the filling mixture into the dish, spreading it evenly.
- Sprinkle the remaining 3 tablespoons of grated Parmesan cheese on top of the filling for an extra cheesy crust.
- Place the baking dish in the preheated oven and bake for approximately 30-35 minutes, or until the top is golden brown and the filling is set.
- Once baked, remove the pie from the oven and let it cool for about 10 minutes before slicing.
Equipment
- Large Mixing Bowl
- Whisk
- Skillet
- Baking Dish
- Knife
- Cutting Board
Notes
- Use fresh ingredients for the best flavor.
- Substitute seasonal vegetables for a fun twist.
- Store leftovers in an airtight container for up to 4 days.
