Quick Ricotta and Spinach Pie

Total Time
Prep 15 mins
Cook 40 mins

A frozen pie shell can be a great thing to have around, especially if there's little time to get dinner and you want something done quickly and done well. This is one of those recipes. A snap to put together, provided you have all the ingredients, and a delicious meal with little effort.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Sprinkle pie crust with flour.
  3. Melt butter in large skillet over medium heat.
  4. Add onion and saute until tender, about 8 minutes.
  5. Mix in spinach and nutmeg. Season to taste with salt and pepper.
  6. Saute until all liquid from spinach evaporates, about 3 minutes.
  7. Combine ricotta, mozzarella and Parmesan cheese in large bowl.
  8. Mix in eggs.
  9. Add spinach mixture; blend well.
  10. Spoon spinach mixture into pie crust.
  11. Bake until filling is set in center and brown on top, about 45-50 minutes.
  12. Let stand 10 minutes.
  13. Enjoy!
Most Helpful

Yum-mee!! Very easy to make and wonderfully tasty. Next time I may try to use lower-fat versions of the cheeses and see how that goes.

ChefLizD December 29, 2009

This was excellent -- I skipped the pie shell and used lactose-free cottage cheese instead of ricotta (oh -- and fresh spinach and chard from a farm-share). Makes for a nice high-protein dinner dish. And my kids liked it too.

mll October 08, 2009