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 pie crust; 1 tablespoon butter; 9 ounces Baby Spinach; 1 small yellow onion, diced; ½ teaspoon dried oregano; ½ teaspoon salt; ¼ teaspoon black pepper; 16 ounces part-skim ricotta cheese; 3 eggs, beaten; 3 tablespoons flour; ½ cup feta cheese, crumbled; 1 cup low-fat sour cream; ¼ teaspoon paprika

Servings: persons

1 pie crust
1 tablespoon butter
9 ounces Baby Spinach
1 small yellow onion, diced
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
16 ounces part-skim ricotta cheese
3 eggs, beaten
3 tablespoons flour
½ cup feta cheese, crumbled
1 cup low-fat sour cream
¼ teaspoon paprika

1
Preheat oven to 375 degrees.
2
Melt the butter in a large skillet over medium heat
3
Add the spinach, onions and oregano and saute them, stirring occasionally, for about 5 minutes.
4
Add the salt and pepper.
5
In a large bowl, mix together the spinach and onion mixture, ricotta, eggs, flour and cheese
6
Spread the mixture into the unbaked pie shell
7
Top it with the sour cream.
8
Sprinkle the top of the pie with paprika.
9
Bake for 45 minutes.

566

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 13 ingredients. The key ingredients include: 1 pie crust, 1 tablespoon butter, 9 ounces Baby Spinach, 1 small yellow onion, diced, 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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