Home » Ricotta and herbs rustic pie

Ricotta and herbs rustic pie

by Ada Parisi
5 min read
Torta salata con erbette e ricotta, con copertura intrecciata a mano

Ricotta and herbs rustic pie. In my opinion there is nothing more beautiful than to bring to the table a plate of which is covered completely: now I am beginning to offer some recipes more or less Easter, as this wonderful pie. Good and beautiful, also because I finally managed to make a perfect weaving cover that makes it very elegant. I thought to make a decoration plot was complicated and, instead, not for nothing.

For this I made a VIDEO TUTORIAL STEP BY STEP on HOW TO DECORATE A TART on my YOUTUBE CHANNEL (to which I invite you to subscribe to stay up to date).

That being said, the filling of this pie is made with ricotta and wild herbs (borage, chicory, Swiss chard etc.) but, If you prefer, you can just use spinach, chicory and Swiss chard. If you do not like cottage cheese, you can use that vaccine (much less tasty) or that of buffalo (denser).

The savory pie with ricotta and herbs are good warm and good cold, It is perfect for buffets or as rustic appetizer, but it is also a dish saves amazing dinner. In short, saved this recipe and the video tutorial on how to decorate a tart because they are certain that there will be useful. Finally, have a look at all my QUICHES OF RECIPES and my article on 12 AUTUMN SAVORY PIE RECIPES not to be missed. And who knows if you won't find something that inspires you. Have a good day!

Torta salata con erbette e ricotta, con copertura intrecciata a mano

CAKE CHEESE SALT AND HERBS (doses for a cake of 20 cm in diameter)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.7/5
( 3 voted )



250 grams of flour 00

150 grams of cold butter

cold milk, to taste

a pinch of granulated sugar

7 grams of salt

a whole egg


500 grams of fresh ricotta

800 grams of mixed field greens (or spinach, Swiss chard, chicory)

40 grams of grated pecorino cheese Dop aged

60 grams of shredded PDO parmigiano Reggiano

20 grams of butter

salt and pepper, to taste

an egg yolk

butter and bread crumbs (or flour) for the pan, to taste

one egg yolk and a little milk to brush the surface of the pie



To make a savory pie with ricotta and herbs you must first prepare the pastry crust, you can also do with a day in advance. Put the flour on the work surface, the chopped butter, a pinch of sugar, the salt and the entire egg and work the mixture until obtaining a coarse clay. Then add milk gradually and work the mixture up to obtain a smooth dough, smooth and elastic. The dough should not be moist, then add cold milk little at a time. Wrap the dough in food film and store in the refrigerator for at least an hour.

For the filling, clean the vegetables and wash it carefully under running water. Blanch the vegetables in salted water, drain and let cool completely. Squeeze the vegetables so as to eliminate all excess water, then coarsely chop with a knife. Brown the chopped vegetables in a pan with a knob of butter for 5-7 minutes over medium heat and let cool.

While the vegetables cool, the ricotta with a whisk until it becomes creamy. Add egg yolk, the Parmesan, pecorino, salt and pepper and finally the chopped vegetables. Stir to mix well.

Preheat the oven to 180 degrees static. Grease with butter a cake pan opening and then sprinkle with flour or breadcrumbs. Spread the pastry dough with a rolling pin and coat the bottom and sides of the pan. With the tines of a fork, prick the bottom well, then pour the ricotta stuffing and herbs. At this point you can get another disc from the rest of the dough and cover the surface from the salted cake of ricotta and herbs or have fun decorating it with a basket weave, like what I did and that you can follow (and imitate) the realization step by step in this Video tutorial on how to decorate cakes.

Once the pie covered, mix an egg yolk and a tablespoon of milk in a bowl and brush the salted ricotta and herbs cake with the mixture. Bake for 35-40 minutes or until golden brown surface. Remove from oven and let cool rustic pie with ricotta and herbs for at least 20 minutes before serving. Bon appétit!


You can customize this rustic pie dough by adding small pieces of cheese or ham, using spinach or chard instead of wild herbs, using a ricotta cheese or buffalo.

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alessandro Priano 5 March 2019 - 19:29

Hi Ada.
this will’ definitely delicious…and presentation and absolutely spectacular!
thanks Ada 🙂

Ada Parisi 6 March 2019 - 11:28

Hello Alexander, and it is also vegetarian! Thanks, I had long wanted to try my hand at this decorative interlacing. A warm greeting. ADA

alessandro Priano 11 March 2019 - 14:02

assulotamente and beautiful :)….. I'm going to do it as soon as I can 🙂
Thanks Ada

Ada Parisi 11 March 2019 - 15:41

But then you have to do to see a picture! See you soon, ADA

elisabetta corbetta 5 March 2019 - 08:34

Perfect lunch as well as an aperitif
A big kiss

Ada Parisi 6 March 2019 - 11:27

Exact, with a nice cup of fresh white, now that the weather is nice. I embrace you, ADA


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