Spinach Ricotta Pie Recipe

Name: Spinach Ricotta Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups spinach, chopped, cooked, cooled and squeezed dry; 2 cups onions, thinly sliced; 2 tablespoons butter; ½ cup ricotta cheese; ¼ cup parmesan cheese, grated; ¼ teaspoon salt; ¼ teaspoon pepper; ¼ teaspoon nutmeg; 4 eggs, beaten; 1 deep dish pie shell, unbaked; ¼ teaspoon paprika; 1 teaspoon parmesan cheese

Servings: persons

2 cups spinach, chopped, cooked, cooled and squeezed dry
2 cups onions, thinly sliced
2 tablespoons butter
½ cup ricotta cheese
¼ cup parmesan cheese, grated
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon nutmeg
4 eggs, beaten
1 deep dish pie shell, unbaked
¼ teaspoon paprika
1 teaspoon parmesan cheese

1
On medium heat, saute onions in butter for 3-5 minutes, stirring often until carmelized.
2
In a medium bowl, blend ricotta cheese, Parmesan cheese, salt, pepper, nutmeg, eggs, onions and spinach.
3
Pour into pie shell.
4
Sprinkle with 1/4 tsp paprika and 1 tsp Parmesan cheese.
5
Bake at 375 for 20 minutes.
6
Lower temperature to 350 and bake 10-15 minutes longer.
7
Cool 3 minutes.
8
Cut into 4-6 portions.
9
Serve with Caesar salad.

330

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 12 ingredients. The key ingredients include: 2 cups spinach, chopped, cooked, cooled and squeezed dry, 2 cups onions, thinly sliced, 2 tablespoons butter, ½ cup ricotta cheese, 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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