Fresh Spinach & Basil Pie Recipe

Name: Fresh Spinach & Basil Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (9 inch) frozen deep dish pie shell (or homemade crusts, if you're feeling bold and time is on your side!); 15 ounces part-skim ricotta cheese; 3 large eggs; 1 egg white; 2 cups pre-shredded mozzarella cheese; 6 -8 ounces fresh spinach leaves, chopped (uncooked); 1 small vidalia onion, finely chopped; 1 large tomatoes, diced; 3 -4 ounces fresh basil leaves, chopped (no cheating by using dried basil!!!); 2 -3 dashes salt; 2 -3 dashes black pepper; 1 pinch garlic powder (to taste)

Servings: persons

2 (9 inch) frozen deep dish pie shell (or homemade crusts, if you're feeling bold and time is on your side!)
15 ounces part-skim ricotta cheese
3 large eggs
1 egg white
2 cups pre-shredded mozzarella cheese
6 -8 ounces fresh spinach leaves, chopped (uncooked)
1 small vidalia onion, finely chopped
1 large tomatoes, diced
3 -4 ounces fresh basil leaves, chopped (no cheating by using dried basil!!!)
2 -3 dashes salt
2 -3 dashes black pepper
1 pinch garlic powder (to taste)

1
["Pre-heat oven to 350 degrees.", "In a large mixing bowl, combine ricotta cheese, 1 cup shredded mozzerella and 3 eggs. Mix well!", "Stir in chopped spinach, onion, tomato, salt, spices and fresh basil.", "Sprinkle 1/2 cup shredded mozzarella into one 9"" pie crust, then fill with cheese/spinach/egg, etc. mixture. There may be some left over -- do not overfill!", "Top with remaining 1/2 cup shredded mozzarella.", "Give yourself a pat on the back -- you're doing okay!", "Carefully place remaining (thawed and flattened) frozen pie crust on top and pinch edges with a fork. Remember to cut a few slits in the top crust or your pie will explode!", "Place on the middle rack of your nicely pre-heated oven and let it hang out for about 30 minutes. When the half-hour is up, pull the little guy out and brush egg white on the top surface (this will not only make your pie nice and shiny, but also very happy).", "Pop back in the oven for 10-15 minutes until the top is a nice golden brown.", "Let cool for about 10 minutes before serving.", "Enjoy!", "note: This recipe happens to be vegetarian, but I'm certain it would be delicious with some sausage in the mix. Feel free to experiment!"]

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (9 inch) frozen deep dish pie shell (or homemade crusts, if you're feeling bold and time is on your side!), 15 ounces part-skim ricotta cheese, 3 large eggs, 1 egg white, and more.

Yes, Fresh Spinach & Basil Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fresh Spinach & Basil Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions