Salmon and Ricotta Savory Pie

Salmon and Ricotta Pie is a rustic yet refined savory dish, perfect for weeknight dinners or casual brunches. This easy-to-make pie brings together flaky puff pastry, creamy ricotta, and tender baked salmon for a flavor that’s both comforting and elegant. It’s a family-friendly meal that looks impressive with minimal effort.

Why Everyone Will Love This Recipe

This Salmon and Ricotta Pie is a crowd-pleaser for so many reasons:

• Delicate Flavor: The combination of creamy ricotta and savory salmon is light yet satisfying.
• Quick Prep: Just mix, assemble, and bake—ideal for busy days.
• Elegant Yet Casual: Works beautifully for both everyday dinners and entertaining.
• Puff Pastry Magic: That golden, crisp crust is always a winner.
• Whether you're feeding kids, hosting brunch, or simply craving something cozy, this pie delivers.

What Is Salmon and Ricotta Pie?

This dish blends traditional pie-making with Italian-inspired simplicity. Ricotta, a creamy cheese beloved in Mediterranean cuisine, pairs beautifully with flaky fish like salmon. Enveloped in a puff pastry crust, the pie bakes into a golden, savory delight. It's similar to quiches or tortas salate—savory pies popular across Europe—offering a comforting texture and subtle richness.

Pro Tips for the Best Salmon and Ricotta Pie

• Use Leftover Salmon: This is a great way to repurpose baked salmon from another meal.
• Drain the Ricotta: If your ricotta is watery, strain it before mixing to avoid a soggy pie.
• Herb Swap: Try dill or chives instead of parsley for a twist.
• Let It Rest: Allow the pie to cool for 10 minutes before slicing—this helps the filling set.

Frequently Asked Questions

Can I Use Smoked Salmon Instead of Baked?

Yes, but it will add a stronger, saltier flavor. Use it sparingly or mix it with fresh ricotta to balance the taste.

Can I Add Vegetables to the Filling?

Absolutely. Try adding sautéed spinach, leeks, or finely chopped zucchini for added nutrition.

Is This Recipe Kid-Friendly?

Definitely! The flavors are mild and creamy, making it appealing to picky eaters.

Can I Make It Ahead of Time?

Yes, you can prepare the filling and assemble the pie up to 24 hours in advance. Just cover and refrigerate until ready to bake.

What Can I Serve With Salmon and Ricotta Pie?

It pairs beautifully with a green salad, roasted vegetables, or a chilled white wine like Pinot Grigio.

How to Store Salmon and Ricotta Pie

Allow the pie to cool completely, then store it in an airtight container or wrap it tightly in foil. Refrigerate for up to 3 days.

To reheat, place it in a preheated oven at 350°F (175°C) for 10–15 minutes, or until warmed through. Avoid the microwave if you want to keep the crust crispy.

How to Freeze Salmon and Ricotta Pie

You can freeze the pie before or after baking:

• Before Baking: Assemble the pie, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking.
• After Baking: Let the pie cool completely, then wrap and freeze. Reheat from frozen at 350°F (175°C) for 25–30 minutes, covering with foil to prevent over-browning.

How to Make Salmon and Ricotta Pie

In a bowl, combine ricotta, eggs, flaked salmon, chopped parsley, salt, and pepper. Stir gently with a spatula until fully blended.

Line a 10-inch (25 cm) baking dish with the puff pastry, allowing the edges to overhang.

Pour the ricotta-salmon mixture into the pastry shell and smooth the top. Fold over the pastry edges.

Preheat oven to 360°F (180°C). Bake for 35 minutes, or until the pastry is golden and the filling is set.

Let it rest for 10 minutes. Slice and enjoy warm or at room temperature.