Publix Italian Pie Recipe: Buttery Crust Hugs Sweet Ricotta Filling

This Publix Italian pie recipe delivers the perfect balance of flaky crust and rich, creamy ricotta filling that tastes like a slice of Italian heaven. 💛 I've perfected it over years of baking, ensuring the crust stays crisp while the filling remains tender and cheesy.

The secret lies in using high-quality ricotta and mozzarella for that authentic, melt-in-your-mouth texture.

What makes this recipe special is its simplicity—just a handful of ingredients come together to create a dessert that feels restaurant-quality. The buttery crust encases a filling packed with spinach, ricotta, mozzarella, and fresh herbs, all baked until golden and bubbly.

It's the kind of pie that disappears quickly, so be prepared to make extra.

The result is a pie with a golden, flaky crust that gives way to a creamy, slightly tangy filling infused with spinach and herbs. Each bite delivers that perfect harmony of textures and flavors, making it ideal for holiday gatherings or a special Sunday dessert.

The aroma alone will have everyone gathering around the table.

Whether you're serving it warm with a scoop of vanilla ice cream or letting it cool slightly for cleaner slices, this Italian pie is sure to impress. The recipe scales beautifully, so you can easily adjust the size to fit your crowd. Let's get baking!

Ingredients for publix italian pie

Publix Italian pie magic starts with these simple, quality ingredients—flaky crust, creamy ricotta, and fresh herbs.

The ricotta is non-negotiable here. Publix's own brand works perfectly, but if you want to splurge, grab the whole-milk ricotta from the refrigerated section—it's richer and makes a noticeable difference. Mozzarella? Fresh, not shredded from a bag—that's the secret to the gooey texture. I always buy a block, shred it myself, and squeeze out the excess moisture. For the crust, Publix's Gold Medal flour gives the best results, but any all-purpose will do. The butter should be cold—pull it from the fridge right before mixing.

No ricotta on hand? Cottage cheese blended until smooth works in a pinch, though it's not quite the same. Running out of fresh basil? Dried oregano at half the amount keeps the flavor profile close. The spinach can be frozen (thawed and drained well) if fresh isn't available, but baby spinach from the salad section is easiest. For the crust, if you don't have ice water, freeze a small ice cube tray for 10 minutes—it'll work just as well. And trust me, the vanilla extract matters. Pure, not imitation—it's worth the extra dollar.

This pie tastes even better the next day, so bake it ahead if you're hosting. Store leftovers wrapped tightly at room temperature for 2 days or refrigerate for 4 days. For freezing, slice before storing—3 months in the freezer, and they reheat beautifully in the oven. I always make two pies—one for the day, one to freeze. The crust stays crispy if you reheat covered at 350°F for 10-15 minutes.

Step-by-step instructions for Publix Italian pie

Here's how to create that iconic buttery crust and creamy ricotta filling—just like Publix does it.

In a large bowl, combine the 2.5 cups all-purpose flour and 0.5 tsp salt. Cut in the 1 cup cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is key—it'll give you that signature flaky crust.

Add the 0.25 cup granulated sugar, 1 whole cold large egg, and mix just until combined. Then drizzle in the 0.25 cup ice water one tablespoon at a time, mixing gently with a fork. Stop when the dough comes together—it should be slightly shaggy but hold when pressed. Don't overwork it or you'll get tough crust.

In a separate bowl, combine the 15 oz part-skim ricotta cheese, 2 whole room-temperature large eggs, 0.5 tsp vanilla extract, 0.5 tsp salt, and 0.25 tsp black pepper. Mix until completely smooth—no lumps allowed. This is your base, so take your time here.

In a nonstick skillet, sauté the 3 minced garlic cloves in 1 tablespoon olive oil (not listed but essential) over low heat for 30 seconds until fragrant. Add the 5 oz chopped fresh spinach and cook until just wilted—about 1 minute. Let cool completely before mixing into the ricotta. Stir in the 0.25 cup chopped fresh basil leaves and 8 oz shredded fresh mozzarella cheese. The filling should be thick but spreadable.

Divide the dough in half and roll out one portion on a floured surface to fit a 9-inch pie dish. Press it gently into the bottom and up the sides, creating a slight overhang. Sprinkle 1 tablespoon granulated sugar evenly over the crust—this caramelizes beautifully during baking.

Spread the ricotta filling evenly into the crust, mounding it slightly in the center. Roll out the second dough portion to fit the top, then carefully drape it over the filling. Trim and seal the edges, crimping with a fork. Cut 4-5 decorative slits in the top for steam to escape—this prevents a soggy crust.

Preheat your oven to 375°F. Place the pie on a baking sheet (for easy transfer) and bake for 45-50 minutes until the crust is deep golden brown and the filling is just set. The edges should be puffed and slightly crisp, while the center should still jiggle slightly—it'll firm up as it cools.

For the last 5 minutes, increase heat to 400°F to get that beautiful caramelized crust. If the top browns too quickly, tent loosely with foil. Let the pie cool completely on a wire rack before slicing—this ensures clean cuts and prevents filling from oozing out.

Best sauces and condiments for this dish

Classic Tomato Sauce

Start with a simple San Marzano tomato sauce—it’s the perfect complement to the sweetness of the ricotta filling.

Simmer 1 can (28 oz) crushed San Marzano tomatoes with 2 tbsp olive oil, 3 garlic cloves (minced), 1 tsp dried oregano, and ½ tsp red pepper flakes for 20 minutes on low heat. The acidity balances the richness, while the garlic adds depth.

Serve warm or at room temperature for dipping slices. 🍅

Balsamic Glaze

For a sophisticated touch, drizzle each slice with a homemade balsamic glaze. Simmer ½ cup balsamic vinegar in a small saucepan over medium heat until reduced by half (5-7 minutes). Add 1 tsp honey and 1 tsp butter to soften the acidity.

The glossy finish elevates the pie’s presentation and adds a tangy contrast. I love using this on warm slices straight from the oven.

Herb-Infused Olive Oil

Brighten the flavors with herb-infused olive oil—just steep ¼ cup extra-virgin olive oil with 2 tbsp fresh basil leaves, 1 tbsp fresh parsley, and 1 garlic clove (smashed) for 15 minutes in a warm spot.

Strain and drizzle over slices before serving. This adds a fragrant, fresh note that cuts through the creaminess of the pie.

Whipped Mascarpone

For a lighter alternative, serve the pie with whipped mascarpone. Mix ½ cup mascarpone cheese with 1 tbsp powdered sugar and 1 tsp vanilla extract until smooth.

The silky texture contrasts beautifully with the pie’s crust, adding a touch of elegance. I often pair it with a sprinkle of toasted pine nuts for crunch.

Vanilla Bean Ice Cream

No Italian pie is complete without vanilla bean ice cream on the side. Look for a high-quality brand like Ben & Jerry’s or Häagen-Dazs—the creamy texture and sweetness make every bite of pie even more indulgent.

For a gourmet twist, top with a drizzle of honey or a sprinkle of crushed pistachios. The contrast of warm pie and cold ice cream is pure comfort. 🍦

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