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Homemade Artichoke, Kale, and Ricotta Pie photo

Artichoke, Kale, and Ricotta Pie

This Artichoke, Kale, and Ricotta Pie is a deliciously creamy and nutritious dish that's perfect for family dinners!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Pie:
  • 1 large bunch kale coarsely chopped, washed, and dried
  • 1 tablespoon olive oil divided
  • 14 oz artichoke hearts or bottoms drained and chopped
  • 8 oz ricotta cheese
  • 3/4 cup grated Parmesan cheese
  • 3 tablespoons grated Parmesan cheese for topping
  • 6 eggs beaten
  • Salt to taste
  • Fresh-ground black pepper to taste

Equipment

  • Large mixing bowl
  • Skillet
  • Whisk
  • Baking dish
  • Measuring cups and spoons
  • Spatula

Method
 

Instructions:
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the coarsely chopped kale and sauté for about 5-7 minutes, or until the kale is wilted and tender. Remove from heat and let it cool slightly.
  3. In a large mixing bowl, combine the sautéed kale, drained and chopped artichoke hearts, ricotta cheese, 3/4 cup of grated Parmesan cheese, and beaten eggs. Season with salt and freshly ground black pepper to taste. Stir until everything is well combined.
  4. Grease your pie dish with the remaining olive oil. Pour the filling into the dish, spreading it evenly with a spatula. Sprinkle the additional 3 tablespoons of grated Parmesan cheese on top.
  5. Place the pie in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the center is set.
  6. Remove the pie from the oven and let it cool for about 10-15 minutes before slicing. Enjoy warm or at room temperature.

Notes

  • Thoroughly dry the kale after washing to avoid excess moisture.
  • Substitute ricotta with cottage cheese for a lighter option.
  • Use a pre-made pie crust for a flakier texture.
  • This pie can be made ahead of time and reheated.