spinach ricotta pie
(2)
I got this recipe years ago from the nutrition department at Mass General Hospital. The hospital used to serve this in their cafeteria. Tasty and easy. I also use the filling for calzones and lasagna.
You can lighten up the recipe by using low fat cheeses and sour cream plus egg substitute if desired.
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(2)
yield
6 serving(s)
prep time
15 Min
cook time
50 Min
Ingredients For spinach ricotta pie
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1 lbricotta cheese
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3 lgeggs, beaten
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1/2 lbfresh spinach, chopped or small package frozen chopped spinach, thawed
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1 smonion, chopped
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3 Tbspall purpose flour
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1/2 ccheddar cheese, shredded
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1/2 tspsalt
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1 Tbspbutter, margarine or oil
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1 pinchblack pepper
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1 pinchdried basil
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1 csour cream
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paprika
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1pie crust shell
How To Make spinach ricotta pie
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1Saute the onion in butter (or oil) until translucent. Mix together the ricotta cheese, eggs, spinach, cooked onion, cheddar cheese, flour, salt, pepper and basil.
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2Line a deep dish pie plate or 8 X 8" square pan with pie crust. Spread the spinach mixture into the crust. Top with sour cream and sprinkle with paprika.
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3Bake at 375 F for 45-55 minutes until set and golden brown.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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