Cauliflower-Crusted Spinach Ricotta Pie: A Low-Carb Italian-Inspired Masterpiece

I’m excited to share this innovative recipe that transforms healthy vegetables into a stunning, restaurant-worthy dish. This recipe brilliantly combines a crispy vegetable crust with a creamy spinach-ricotta filling, creating a perfect balance of textures and flavors.

Prep Time and Servings

• Prep Time: 30 minutes
• Cooking Time: 45-50 minutes
• Cooling Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Servings: 8

Ingredients

For the Vegetable Crust

• 1 medium cauliflower head (about 600g/21oz), riced
• 1 small broccoli head (about 400g/14oz), riced
• 3 large eggs
• 3 tablespoons corn flour
• 1/2 cup (50g) grated Parmesan cheese
• Salt and freshly ground black pepper to taste

For the Filling

• 350g (12.34oz) frozen spinach, thawed
• 4-5 tablespoons ricotta cheese
• 2 large eggs
• 1 cup (100g) mozzarella cheese, shredded
• 1/4 cup (25g) Parmesan cheese, grated
• 1 red onion, finely diced
• 2 tablespoons butter
• 1 teaspoon dried garlic
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste

Step-by-Step Instructions

1. Prepare the Vegetable Crust

1. Preheat oven to 350°F (180°C)
2. Process cauliflower and broccoli in food processor until rice-like consistency
3. In a large bowl, combine:

• Riced vegetables
• 3 beaten eggs
• Corn flour
• Parmesan cheese
• Salt and pepper

1. Press mixture firmly into a 9-inch pie dish
2. Bake for 12 minutes until edges start to brown
3. Remove and let cool slightly

2. Prepare the Filling

1. Thoroughly drain thawed spinach, squeezing out excess liquid
2. Sauté diced red onion in butter until golden brown
3. In a large bowl, combine:

• Drained spinach
• Ricotta cheese
• 2 beaten eggs
• Mozzarella cheese
• Parmesan cheese
• Sautéed onions
• Dried garlic
• Nutmeg
• Salt and pepper

3. Assembly and Baking

1. Spread spinach mixture evenly over cooled crust
2. Bake for 20-25 minutes at 350°F (180°C)
3. Let cool for 10-15 minutes before slicing

Pro Tips

• Really squeeze the moisture from the spinach to prevent a soggy pie
• Press the crust mixture firmly for better structure
• Let the pie rest before cutting to set properly
• Use fresh nutmeg if possible for better flavor

Nutrition Information (per slice)

• Calories: 245
• Total Fat: 15g
• Saturated Fat: 8g
• Cholesterol: 115mg
• Sodium: 380mg
• Total Carbohydrates: 12g
• Dietary Fiber: 4g
• Protein: 18g
• Vitamin A: 80% DV
• Vitamin C: 85% DV
• Calcium: 25% DV
• Iron: 15% DV

Storage Instructions

• Store in an airtight container in the refrigerator for up to 3 days
• Can be frozen for up to 1 month
• Reheat in a 350°F (180°C) oven for 10-15 minutes

Serving Suggestions

Serve this versatile pie:

• As a vegetarian main course
• For brunch with a side salad
• As an appetizer cut into smaller pieces
• At room temperature for picnics
• As a healthy lunch option

This cauliflower-crusted spinach pie is not only delicious but also packed with nutrients. The combination of vegetables, eggs, and cheese makes it a complete meal that’s both satisfying and healthy. Perfect for those following a low-carb diet or anyone looking to incorporate more vegetables into their meals.