Artichoke, Kale, and Ricotta Pie
This Artichoke, Kale, and Ricotta Pie is a creamy, nutritious delight that's perfect for brunch or dinner!
Servings: 6 servings
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.