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

    Spinach Ricotta Pie. Photo by JanuaryBride

    1/1 Photo of Spinach Ricotta Pie

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Java Chip's Note:

    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.

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    Serves: 6



    Units: US | Metric


    1. 1
      Preheat the oven to 375.
    2. 2
      Wring the spinach dry and put in a large bowl.
    3. 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. 4
      pour into crust and bake until golden, about 45 minutes.

    Ratings & Reviews:

    • on February 25, 2009


      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.

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


    Nutritional Facts for Spinach Ricotta Pie

    Serving Size: 1 (208 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 314.0
    Calories from Fat 181
    Total Fat 20.1 g
    Saturated Fat 9.5 g
    Cholesterol 178.6 mg
    Sodium 372.2 mg
    Total Carbohydrate 18.1 g
    Dietary Fiber 3.1 g
    Sugars 2.0 g
    Protein 16.2 g

    The following items or measurements are not included:

    garlic & herb spreadable cheese

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