HomenatureRicotta Pie

Ricotta Pie


  • 1 package of phyllo dough, thawed
  • 5 each Portobello mushroom caps, cleaned and spores scraped
  • 3 cups cleaned and picked fresh spinach
  • 4 cups cooked and cooled wild rice
  • 2- 15 ounce packages of Natural By Nature Ricotta Cheese, Regular or Lite
  • 3 each large eggs
  • 1 cup grated or shredded parmesan cheese
  • 4 ounces of melted Natural By Nature organic unsalted butter
  • Salt and pepper to taste
  • Nonstick spray as needed


  1. Preheat oven to 425 degrees
  2. Spray inside of a 10 inch spring form pan with non stick spray thoroughly.
  3. Unfold phyllo dough and brush with melted butter.  Lay sheets in pan so that half of the dough is overlapping the top of the pan and half is flat on bottom.  Repeat until bottom of pan is covered, remembering to brush each sheet with butter.
  4. Firmly press cooled rice into bottom of pan atop the dough, forming what will become the base for the pie.
  5. In a separate mixing bowl, mix ricotta with parmesan and eggs, seasoning as needed.
  6. Spread half of cheese mixture on top of rice.
  7. Lay all Portobello caps on cheese mixture overlapping as needed.
  8. Lay all spinach on top of mushrooms.
  9. Spread remaining cheese mixture on top of spinach.
  10. Fold extruding phyllo dough over the top of the pie.  Brush with butter.
  11. Add two to three more sheets of phyllo to top, brushing each with butter as they are being applied.
  12. Place in oven and bake at 425 degrees for approximately 45-50 minutes, or until toothpick inserted in center of pie is removed clean of cheese.
  13. Allow cooling at room temperature for approximately 20 minutes before cutting into wedges.