Total Time
55mins
Prep 10 mins
Cook 45 mins

Delicious! From Rachael Ray Magazine August 2008. My only addition was to make it in a deep dish pie crust. Not heavy or cheesy, yet substantial enough - this is a great summer dinner! TIP - to avoid a soggy pie crust on the bottom, bake on a cookie sheet in the oven, not the regular grates.

Ingredients Nutrition

Directions

  1. Preheat the oven to 375.
  2. Wring the spinach dry and put in a large bowl.
  3. Mix together the ricotta cheese, garlic herb cheese and eggs. Add the spinach, artichokes, 1/2 teaspoon salt and1/4 teaspoon pepper and stir to combine.
  4. pour into crust and bake until golden, about 45 minutes.
Most Helpful

4 5

Very good! I cut back on the spinach by half and added some fresh broccoli florets, subbed 4 oz of Mexican Velveeta (melted) for the 8 oz of garlic herb soft cheese, and lastly I made mine without the crust; great results with all changes. I will make this again with some of the recommended cheese and re-rate if necessary. I will also post a pic tomorrow. Thanks for a great vegetarian recipe this Ash Wednesday.