Potato-Broccoli-Ricotta Pie Recipe

Name: Potato-Broccoli-Ricotta Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 9-inch pie shell; 2 cups broccoli; 2 cups mashed potatoes; 1 cup part-skim ricotta cheese; 1/2 cup sour cream; 1/2 cup sliced scallion; 2 large eggs; 1 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup freshly grated parmesan cheese; paprika

Servings: persons

1 9-inch pie shell
2 cups broccoli
2 cups mashed potatoes
1 cup part-skim ricotta cheese
1/2 cup sour cream
1/2 cup sliced scallion
2 large eggs
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup freshly grated parmesan cheese
paprika

1
Preheat oven to 350 degrees.
2
Bring a pot of salted water to a boil.
3
Add the broccoli and cook for about 3 minutes until just tender.
4
Drain and run under cool water to stop the cooking process.
5
In a bowl, combine the broccoli, potatoes, ricotta, sour cream, scallions, eggs, salt and pepper.
6
Stir gently until mixed thoroughly.
7
Pour the filling into the pie shell, smooth the top and sprinkle with Parmesan cheese and paprika to taste.
8
Bake for 60 minutes or until golden brown.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 9-inch pie shell, 2 cups broccoli, 2 cups mashed potatoes, 1 cup part-skim ricotta cheese, and more.

Yes, Potato-Broccoli-Ricotta 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.

Potato-Broccoli-Ricotta Pie

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