Prep 20 mins
Cook 40 mins
This is a dish for the Spinach lover. Great the next day also. I look forward to making it in the Spring when Spinach is in season.
- 1 (10 ounce) bag fresh spinach
- 1 (24 ounce) carton ricotta cheese
- 1⁄2 cup parmesan cheese
- 1⁄4 cup sweet red pepper
- 3 eggs, beaten
- Mix well.
- Turn into an oiled deep dish pie pan.
- Spread thinner in the middle.
- Can be served hot, warm or cold.
- Bake at 350 for 35-45 minutes.
A very good dish for low-carbing. It is actually better left-over, and with a little seasoning (s&p or Tony's). I used a 6 oz. bag of baby spinach, and it turned out perfectly.
This is very good. I think next time my preference will be to increase the quantity of spinach and decrease the ricotta. Still, it is an excellent recipe as is.
The taste was very good. I added a leftover grilled chicken breast and this made a great light supper. I first beat the eggs, then added the cheeses and red pepper to the egg mixture to blend. I then stirred that into the spinach. This made it so easy to mix together.