How many servings does this recipe make?

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

What ingredients do I need for Spinach Pie?

You need 8 ingredients. The key ingredients include: 1 pkg. (300 g) frozen chopped spinach, thawed, well drained, 1 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese, 1 cup part-skim ricotta cheese, 1/2 cup Kraft 100% Parmesan Light Grated Cheese, and more.

Is Spinach Pie suitable as baking & desserts?

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

How do I store leftover Spinach Pie?

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.

Spinach Pie Recipe

Name: Spinach Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. (300 g) frozen chopped spinach, thawed, well drained; 1 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese; 1 cup part-skim ricotta cheese; 1/2 cup Kraft 100% Parmesan Light Grated Cheese; 3 eggs, beaten; 1/8 tsp. ground nutmeg; 1 frozen ready-to-bake pastry pie shell (9 inch); 1 cup Classico di Napoli Tomato & Basil Pasta Sauce

Spinach Pie – a delicious recipe with Mozzarella Cheese, ricotta cheese, Cheese, eggs, ground nutmeg, pastry pie shell. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

1 pkg. (300 g) frozen chopped spinach, thawed, well drained
1 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese
1 cup part-skim ricotta cheese
1/2 cup Kraft 100% Parmesan Light Grated Cheese
3 eggs, beaten
1/8 tsp. ground nutmeg
1 frozen ready-to-bake pastry pie shell (9 inch)
1 cup Classico di Napoli Tomato & Basil Pasta Sauce

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
367 kcal
Category
Baking & Desserts

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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