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Gluten-Free Ricotta Pie with Potato Crust

Updated: May 5, 2018


For the crust

2 large red or russet potatoes, scrubbed

1 small onion

3 tablespoons Gluten-Free Bob's Red Mill All-Purpose Flour

1 egg

salt & pepper to taste

For the filling

2 1/2 cups ricotta cheese

1 cup shredded parmesan cheese

2 eggs

2 cups fresh chopped spinach

4 garlic cloves, minced

7-8 fresh basil leaves, chopped

1 teaspoon dried oregano

16-20 grape tomatoes, sliced in half

olive oil for drizzling

salt & pepper to taste


  1. Preheat oven to 400 degrees fahrenheit. Oil a springform pan, set aside.

  2. Shred the onion and potatoes into a small bowl lined with cheesecloth. Squeeze out as much water as possible.

  3. Return to bowl, mix in egg, salt & pepper.

  4. Press into oiled springform pan, bake for 10 minutes, just until slightly set and remove from oven. Reduce oven temperature to 350 degrees.

  5. In a large bowl combine the ricotta, parmesan, eggs, spinach, garlic, basil, oregano, salt & pepper. Pour into prepared crust and smooth the top.

  6. Arrange the tomatoes into a pattern of your choice. Drizzle with olive oil and sprinkle with more pepper and oregano.

  7. Bake for 1 to 1 1/2 hours or until filling is set.

  8. Serve with a big salad and red wine!

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