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    You are in: Home / Recipes / Ricotta Spinach Pie Recipe
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    Ricotta Spinach Pie

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    Bergy's Note:

    Like most wonderful Italian recipes this one takes time but is well worth it. This version is slightly changed from the original but still authentic. All you need for delicious meal is a green salad and crusty bread to accompany it. The recipe ia submitted by request.You can prepare this dish up to 2 days in advance cover tightly and refrigerate, bring to room temp before baking.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the Filling

    Sauce

    • 4 lbs ripe tomatoes, peeled, mashed
    • 1/4 cup fresh basil, chopped finely
    • 1/2 cup whipping cream
    • 3 tablespoons butter
    • salt and pepper

    Main base

    Directions:

    1. 1
      ----------Sauce---------------.
    2. 2
      Simmer tomatoes, uncovered for about l hour or until thickened (medium-low heat).
    3. 3
      Stir occasionally.
    4. 4
      Puree until smooth.
    5. 5
      Stir in the Basil, cream, butter, salt& pepper.
    6. 6
      Set aside.
    7. 7
      ----------Filling---------------¨' .
    8. 8
      Cook spinach until just wilted, cool until you can handle it, Then squeeze and squeeze again, chop finely.
    9. 9
      Melt butter in a skillet.
    10. 10
      Add spinach and saute 1 minute.
    11. 11
      In a bowl blend the spinach with the riccota cheese, pine nuts,egg yolks,parmesan, parsley, nutmeg, salt& pepper---------Putting it together---------.
    12. 12
      In a large baking dish put in a little of the sauce about a 1/8", spread evenly Fill each of the patially cooked pasta shells with the riccota/spinach mixture.
    13. 13
      Completely fill them.
    14. 14
      Sprinkle a little semolina over each to seal them.
    15. 15
      Place the filled shells in the baking dish.
    16. 16
      Spoon the remaining sauce over the shells.
    17. 17
      If there is too much sauce save it for something else.
    18. 18
      You want sauce but not sloppy.
    19. 19
      Sprinkle mozzarella over it all.
    20. 20
      Cover with foil.
    21. 21
      Bake in 350F degrees oven for 30-40 minutes.
    22. 22
      Check during baking and add a little sauce if it looks dry.
    23. 23
      Remove foil and let brown slightly 5-10 minutes.
    24. 24
      Let it rest for 10 minutes before serving.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on May 11, 2005

      55

      This was lovely, best spinach pie i have ever made. Thanks to Chef#11443 Went down a treat at my dinner party as a side dish and the family loved it with crusty bread for lunch.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Ricotta Spinach Pie

    Serving Size: 1 (676 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1174.7
     
    Calories from Fat 666
    56%
    Total Fat 74.0 g
    113%
    Saturated Fat 41.7 g
    208%
    Cholesterol 317.1 mg
    105%
    Sodium 681.0 mg
    28%
    Total Carbohydrate 82.2 g
    27%
    Dietary Fiber 11.8 g
    47%
    Sugars 14.9 g
    59%
    Protein 52.3 g
    104%

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