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

    Average Rating:

    2 Total Reviews

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    • on April 23, 2003

      this turned out very bland,eor our taste, and i realized afterwards that there were no onions, and that the spinach was thawed, but not cooked. i baked this for 45 minutes but the spinach still had a raw taste. i reheated a portion in the microwave and added some tarragon, cayenne pepper and salt and it made a big difference in the flavor and texture. i also used freshly grated gruyere instead of cheddar.

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    • on December 02, 2006

      With the addition of some sauteed onions, this recipe is just like one I've made many times from the Moosewood Cookbook. As another reviewer stated, the flavors are not strong in this one, but it's a combination that we enjoy very much at our house. I would have posted this myself, but am happy to give it a good review instead!

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    Nutritional Facts for Spinach Ricotta Pie

    Serving Size: 1 (1160 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2833.1
    Calories from Fat 1837
    Total Fat 204.1 g
    Saturated Fat 123.6 g
    Cholesterol 1191.4 mg
    Sodium 1550.7 mg
    Total Carbohydrate 141.0 g
    Dietary Fiber 4.0 g
    Sugars 5.6 g
    Protein 108.9 g

    The following items or measurements are not included:

    frozen chopped spinach


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