Spinach Ricotta Pie Recipe

Name: Spinach Ricotta Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 deep-dish pie crust; 2 pkg. frozen chopped spinach; 1 small onion, minced (1/4 c.); 3 Tbsp. butter or margarine; 1/2 tsp. salt; 1/4 tsp. nutmeg; dash of pepper; 15 oz. Ricotta; 1 c. half and half; 1/2 c. grated Parmesan cheese; 3 eggs, slightly beaten

Servings: persons

1 deep-dish pie crust
2 pkg. frozen chopped spinach
1 small onion, minced (1/4 c.)
3 Tbsp. butter or margarine
1/2 tsp. salt
1/4 tsp. nutmeg
dash of pepper
15 oz. Ricotta
1 c. half and half
1/2 c. grated Parmesan cheese
3 eggs, slightly beaten

1
Cook spinach and drain.
2
Squeeze out liquid.
3
Saute onion in butter until transparent.
4
Stir in spinach, salt, nutmeg and pepper.
5
In a large bowl, combine Ricotta cheese, half and half, Parmesan and eggs.
6
Mix thoroughly.
7
Stir in spinach mixture. Pour into pastry shell.
8
Bake in oven at 350u00b0 for 50 minutes, or until custard is set and top is lightly browned.

604

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 deep-dish pie crust, 2 pkg. frozen chopped spinach, 1 small onion, minced (1/4 c.), 3 Tbsp. butter or margarine, and more.

Yes, Spinach 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.

Spinach Ricotta Pie

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