Artichoke, Kale, and Ricotta Pie
This tasty Artichoke Pie with Kale and Ricotta only needs six eggs, and this would make an elegant dish for a special breakfast! And everyone who likes artichokes, kale, and Parmesan cheese is going to love this tasty breakfast pie made in a springform pan!
PIN the Artichoke Pie to try it later!
Artichoke, Kale, and Ricotta Pie is a perfect recipe to make for Mother’s Day, and if you’re having a brunch (or just making breakfast for your mom) I highly recommend this delicious breakfast pie made with artichoke hearts! And I bet most moms will like this elegant savory pie that’s made in a springform pan or a round casserole dish, and this is one of those egg dishes that are good any time of day!
It’s probably obvious that I’m a fan of both artichokes and kale, so that makes this a combination that really appeals to me. But you can definitely use another type of greens like collards, Swiss chard, or even spinach if you prefer. (Cooking time to wilt the greens will be shorter with spinach.)
This was the first time I’ve used ricotta in a baked egg dish like this, and it added a creaminess that was really nice. And there’s a generous amount of Parmesan cheese to add a nice cheesy flavor. I’ve made this quite a few times since I first posted the recipe, and if you’re a fan of these ingredients I hope you try it soon!.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)
- kale (or other greens of your choice)
- olive oil
- canned artichoke hearts or artichoke bottoms (affiliate link)
- ricotta cheese
- grated Parmesan cheese
- eggs
- salt and fresh-ground black pepper to taste
Does this Artichoke Pie use a pie crust?
This artichoke pie doesn’t have a crust; it’s made in a springform pan or a round casserole dish.
How low in carbs is the artichoke pie with greens?
This delicious breakfast pie has only 8 net carbs and 14 grams of protein!
How to make Artichoke, Kale, and Ricotta Pie:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- I always wash garden greens well in the salad spinner (affiliate link), probably optional for kale from the store.
- You could make this in any kind of round baking pan, but I used a 9-inch springform pan (affiliate link). Spray well with olive oil.
- After the kale is washed and dried, cut away the ribs and coarsely chop with a chef’s knife.
- The inspiring recipe didn’t call for this, but I heated a tiny bit of oil and wilted the kale. (This only takes a minute or two over high heat.)
- Combine the beaten eggs, ricotta, Parmesan, salt, and pepper.
- Put the kale in the pan, and top with the chopped artichoke hearts.
- Pour the egg mixture over the veggies. (I topped it with freshly grated Parmesan.)
- Bake about 35 minutes, until the eggs are well set and the pie is starting to lightly brown.
- Let the Artichoke Pie cool a few minutes, then remove from springform and slice with a sharp knife. Serve hot and enjoy!
Make it a Low-Carb Meal:
If you wanted to serve Artichoke, Kale, and Ricotta Pie as part of a low-carb breakfast or brunch, here are some side dishes that would taste great:
- Laurel’s Jicama Salad
- Savory Almond Flour Bread
- Power Greens Salad with Blueberries
- Low-Carb High Fiber Savory Muffins
- Strawberry Spinach Salad
More Ideas with Artichokes:
If you’re an artichoke fan like I am check out Amazing Recipes with Artichokes! That recipe collection has ideas for cooking with fresh artichokes and canned artichoke hearts.
Artichoke, Kale, and Ricotta Pie
This delicious and low-carb Artichoke, Kale, and Ricotta is an elegant dish that's tasty any time of day.
Ingredients
- 1 large bunch kale, coarsely chopped, washed, and dried (see notes)
- 1 T olive oil, divided
- one 14. oz can artichoke hearts or bottoms, drained and chopped
- 8 oz. ricotta cheese
- 3/4 cup + 3 T grated Parmesan (see notes)
- 6 eggs, beaten
- salt and fresh-ground black pepper to taste
Instructions
- Preheat oven to 400F/200C.
- If using garden kale, wash the leaves in a salad spinner and spin dry. You probably don't need to wash kale from the store.
- Cut stems off the kale and coarsely chop the leaves. (If you’re using dark green kale you’ll need to cut away the center ribs if they’re large.)
- Heat 2 tsp. olive oil in a large frying pan, add kale and cook, turning a few times, just until it barely wilts. This will take not more than 1-2 minutes.
- Spray or rub the cake pan or springform pan with the other 1 tsp. olive oil.
- Put wilted kale in the bottom of the springform pan.
- Drain artichoke hearts, chop them, and layer on top of kale.
- Combine the beaten eggs, ricotta cheese, 3/4 cup Parmesan cheese, salt, and pepper, and stir together until the cheeses are mixed into the eggs. (There will be some lumps.)
- Pour egg mixture over the kale and artichoke hearts, then use a fork to gently mix so the vegetables are evenly distributed in the eggs.
- Sprinkle the 3 tablespoons of freshly grated Parmesan on top, more or less to taste.
- Bake the pie until it’s set and lightly starting to brown, about 35 minutes.
- Let cool a few minutes, then slice and serve.
Notes
I would use about 10-12 oz. kale.
Remember that artichokes have fiber, which lowers the net carbs.
Recipe adapted from Artichoke, Kale, and Ricotta Pie from The Kitchn.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 195Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 200mgSodium 451mgCarbohydrates 12gFiber 4gSugar 1gProtein 14g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This tasty artichoke pie with eggs, kale, artichoke hearts, ricotta, and Parmesan, would be great for low-carb or Keto diet plans. If you’re limiting fat for the original South Beach diet, this is probably a “once-in-a-while” treat due to the amount of Parmesan.
Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This artichoke pie recipe was first post in 2011 when I was growing Red Russian Kale in my garden and I’ve been making it for years now! The recipe was updated with better photos in 2021 and last updated with more information in 2025.
59 Comments on “Artichoke, Kale, and Ricotta Pie”
I love all these ingredients, too, and am wondering how if the Spike Seasoning that you recommend, Kalyn, would make it out-of-this-world 🤩!
I do love Spike Seasoning and I would always use it. But I think this will be delicious with any type of all-purpose seasoning blend.
Just made this for lunch today – delicious!!
So glad you enjoyed it! I am a huge artichoke fan so of course I love it.
Hello Kalyn. I want to make this recipe now but hubby brought home organic chopped kale already washed, chopped and ready go with stems. Will that be okay(with stems?)
Yes, no problem. Just make sure it is not wet and I might pick out the bigger stems.
Made this for breakfast this morning – substituted spinach for kale as we didn’t have any. My hubby is the worlds pickiest eater – and he said it was really good! It was fabulous! 5 stars for this recipe!!!
Thanks so much Bev! So glad to hear you guys enjoyed it.
I love the addition of ricotta!
Vivzilla, so glad you enjoyed it!
Made this for lunch yesterday. Wilting the kale first is a really good idea. I was considering being lazy and skipping that step but all that kale filled up my cake tin! Wilting it first made it easier to manage!
Next time I make it I might add some more salt. I was worried the cheese and artichokes meant I should be light on salt but that wasn't the case. It looked amazing out of the oven though, got a lovely picture on instagram.
I do think the red kale is much milder in flavor, but this would also be delicious with chard!
A nice sounding combination Kalyn. I am not a big fan of Kale myself finding strong tasting and tough. I love the more tender greens, like beet greens, spinach and chard. I will look for the red kale and the massaged kale mentioned in the comments as well. Thanks. Sometimes it's the little tips that are as valuable as the recipes.
Michelle, I will never tell. 🙂
I am on a kale kick and have been buying it every week at the farmers market since it's been in season. I loved this and even my husband who thinks he does not like artichokes ate it and said it was delicious! I didn't tell him the artichokes were in there 🙂
Glad you like it!
I like kale, and I especially LOVE kale chips! This look fantastic.
Thanks Jeanette! Glad you got to try it. I'm a definite fan.
I got some Russian Red Kale in my CSA Box recently and loved it – it's much more tender than regular kale. Your pie came out beautifully!
Thanks Gina, but all credit to the Kitchn for that idea! I did love the lightened version though.
I love Kale, what a great idea to add it to a frittata!!
Thanks, it was!
This looks delicious!
I'm always excited to find recipes which feature kale. It is so healthy and I love to prepare it, but I always end up doing the same old boring sauté. This will be a nice change of pace. Thanks!
CJ, I thought of that too, but I think Karina is allergic to soy as well.
@Karina Allrich- You could substitute soft tofu for the ricotta if you are lactose intolerant.
Karina, I wish you could eat ricotta too! This was my first time using it in this type of dish and it was a good combo.
Jamie, thanks. I can tell it will be made many times around here.
I adore kale and we eat it as often as possible which weirdly is not that often. Usually chopped and sautéed or in soups. I love this pie which combines my loves: kale, artichokes, ricotta and parmesan. I love the way it is cooked in a springform pan, too. Great recipe!
I love an egg pie- and wish I could still eat ricotta. It was always a favorite cheese. This looks so delicious. My favorite kind of meal- easy, elegant, and filling.
Monica, this would be good for a non-kale lover, because you're right that the other flavors will not make the kale taste so strong. You might like the red kale better; it's much milder.
I have to admit that I don't love kale. I've been trying to eat more of it, because it is so dang nutritious. This looks like the perfect recipe for me, since I'm guessing the other flavors might tone down the taste of the kale a bit. I'll definitely give this a try.
Winnie, my pleasure! Glad you like the looks of this kale idea too.
This is gorgeous Kalyn! Want some right now 🙂 ps thanks for the kale salad shout-out!
I need to find and try out that special kale !
Shirley, the Red Russia Kale is so good. I've seen it at Whole Foods here but never seen it in the regular grocery store. Highly recommend it though, and it was perfect in this.
Oh my gosh, Kalyn, this recipe looks to die for! I so love ricotta as well as the other ingredients here. I've only learned to eat kale the last few years, but surprisingly I love it. Have never tried the variety you grow (at least not that I know), but it sounds good. Thanks for this recipe!
Shirley
Perl, you are really sharp! I did use artichoke bottoms, but they're so expensive and the original recipe just called for artichoke hearts so put that in the recipe. Maybe I will edit and say artichoke hearts or bottoms in the recipe; thanks! And thanks for the nice feedback on the blog!
Is it possible that you are using artichoke bottoms as opposed to artichoke hearts? Your recipe says hearts but the picture really looks like bottoms only. Would this matter?
Love your blog, especially these egg/casserole recipes!
Mizz, thanks! (Of course I always love hearing that!)
This look so good… I just so love your blog
CJ, thanks! All credit goes to The Kitchn for the idea though; I just lightened it up a bit!
I often use kale in place of spinach because it holds it's texture better. It's absolutely perfect in the dish. It reminds of a the infamous spinach and artichoke dip transformed into a more healthful and incredibly delicious pie.
Kalyn, you've done it again! Delicioso!
Kelley,the artichoke hearts + kale was such a nice combination.
Chasing Joy, hope you enjoy it!
Can't wait to try this!!!!
I'm a bit obsessed with kale. I as well didn't start eating until a few years back but it's consumed quite a bit in our house. I bet this is delicious with the artichoke hearts!
Sushma, I think it will be good with spinach too. They might like the mild red kale; it is quite sweet.
Kathy, I loved this idea; not only the ricotta but that it was made in the shape of a pie.
Judianne, thanks for the nice feedback about the blog. I do love having a garden; can't imagine going a summer without it. Sometimes I wish I lived somewhere that you can garden all year, but maybe it wouldn't be as exciting then, don't know.
Maris, it really made it easy and made the pie turn out perfect.
Joanne, hope it's a hit with your dad!
Janet, I'm really making an effort not to waste food, but it's a challenge. Lately I've been giving my nephew some of the leftovers of things I make from the blog, which is good for him and helps me not to waste. I do throw away far more food than I should though; always working on it.
This sounds so good. I like how you search to use up leftover special items in the fridge. I have been trying to do this as I throw out so much food living alone. Yesterday a whole bag of expired cans and suspicious looking jars went out of the pantry. That did it! I've taken the pledge. Freezer too. No more purchases while it is chocked full.
Kale is a favorite of mine also, and it's actually the only green my father will willingly eat! Definitely have to try this on him!
What a great idea to make this fabulous dish in a springform pan.
This looks yummy. Your garden sounds enticing. Can I come live with you?
I agree with others that your site is well organized, useful, and I especially like the SBD recipes.
This looks beautiful, Kalyn! I've slowly but surely been getting into kale – actually greens in general. I always seem to have ricotta in my fridge, I'll look forward to using it in this pie next time!
Kalyn, looking at the picture is making me terribly hungry! Sounds delicious! Will surely make this for Sunday brunch…not so sure if my husband and daughter will like Kale..will use spinach instead.
Dawn, thanks. (It was!)
Amy, I appreciate the nice feedback about the blog. I work hard to make it useful. As for "massaged" kale, I have heard about it, but I think you've just convinced me to try it!
Lydia, I ate some with Jake for lunch but I think it's good for any time of day.
Wondered what you were going to do with that collection of ingredients! I'd serve this for brunch, happily, or for a summer dinner.
I saw this when it was first posted on the kitchn and tried it–very nice!
This is my first time posting, and just wanted to say how much I love and appreciate what you've done with your site. So well indexed! So easy to find recipes that are good on SBD. As someone who loves to cook, I find so many diets full of processed foods and shortcuts…your site has helped me tremendously. Thank you!
And, have you tried "massaged" kale? Essentially clean/dry the leaves, then toss with kosher salt for a few minutes til the leaves start to break down. It tenderizes the kale and becomes a great salad base, especially for heartier dressings/flavors. AND the salt acts as a preservative, so the kale will keep in the fridge for days, easy to add to roasted veggies.
It looks so tasty!
Dawn… The Bohemian
Cynthia, you are so sweet. I could probably be a vegetarian, but I could never give up cheese!
Healthy Mama, so glad you like the sound of this. We really liked it!
I adore kale! We eat it once a week usually in some form. I love ricotta and artichokes as well so I am eager to try this recipe.
Thanks for another yummy recipe!
I am always wowed by your vegetarian creations.