Spinach Ricotta Whole Recipe

Activate the yeast: in a medium bowl combine warm water (about 105–115°F / 40–46°C), instant yeast and sugar. Stir and let sit 5–7 minutes until foamy. If it does not foam, the yeast may be inactive—start again with fresh yeast.

Mix dry ingredients: in a large mixing bowl whisk together the flour and salt.

Combine and knead: make a well in the flour, pour in the foamy yeast mixture and the olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. Alternatively use a stand mixer with dough hook on medium-low for 4–5 minutes.

First rise: shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–75 minutes.

Punch down and shape: gently deflate the dough, turn it out and divide if making two smaller rounds, otherwise shape into a single oval/round about 11–12 inches long for a rustic whole pie. Let rest 10 minutes before rolling/pressing out.

Prepare the spinach: rinse the spinach thoroughly and drain. Heat a large skillet over medium heat and add a teaspoon of olive oil (from the finish section). Add the minced garlic and cook 30 seconds until fragrant. Add the spinach in batches, tossing until wilted, about 2–3 minutes total. Transfer wilted spinach to a sieve or colander, press and squeeze out as much liquid as possible with the back of a spoon or by pressing with paper towels. Chop coarsely and measure about 1 to 1 1/2 cups packed cooked-chopped spinach.

Combine filling: in a mixing bowl add the ricotta, cooked chopped spinach, beaten egg, grated Parmesan, lemon zest, black pepper, salt and nutmeg (if using). Stir until evenly combined. Taste and adjust seasoning — the filling should be slightly seasoned because the dough and topping are mild.

Optional chilling: for firmer filling, cover and refrigerate 15–30 minutes; this helps reduce moisture when baking.

Preheat oven: place a rack in the center of your oven and preheat to 450°F (230°C). If you have a baking stone, place it in the oven while preheating; otherwise use a baking sheet lined with parchment.

Shape the dough base: on a lightly floured surface press or roll the rested dough into an oval roughly 11–12 inches long and 8–9 inches wide, leaving the edges slightly thicker. Transfer the shaped dough to a piece of parchment paper for easy transfer.

Assemble: spread the ricotta-spinach mixture evenly down the center third of the dough, leaving a 1–1.5 inch border on both long sides. Sprinkle the shredded mozzarella evenly over the filling. Fold the long edges of dough up over the filling, creating a sealed boat shape (similar to Turkish pide or a long galette). Pinch and tuck the ends so it is secure; brush the exposed dough with olive oil and sprinkle with sesame seeds or nigella and a pinch of coarse sea salt.

Bake: transfer the parchment with the filled dough to the baking stone or sheet. Bake at 450°F (230°C) for 12–16 minutes, rotating once if necessary, until the crust is golden brown and cheese is melted and bubbling. If the edges brown too quickly, tent loosely with foil.

Rest and serve: remove from oven and let rest 5 minutes. Slice into portions and serve warm. Optionally drizzle a little extra-virgin olive oil over slices before serving.