Quick Ricotta and Spinach Pie

"A frozen pie shell can be a great thing to have around, especially if there's little time to get dinner and you want something done quickly and done well. This is one of those recipes. A snap to put together, provided you have all the ingredients, and a delicious meal with little effort."
 
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photo by iris5555 photo by iris5555
photo by iris5555
photo by iris5555 photo by iris5555
Ready In:
55mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Preheat oven to 350°F.
  • Sprinkle pie crust with flour.
  • Melt butter in large skillet over medium heat.
  • Add onion and saute until tender, about 8 minutes.
  • Mix in spinach and nutmeg. Season to taste with salt and pepper.
  • Saute until all liquid from spinach evaporates, about 3 minutes.
  • Combine ricotta, mozzarella and Parmesan cheese in large bowl.
  • Mix in eggs.
  • Add spinach mixture; blend well.
  • Spoon spinach mixture into pie crust.
  • Bake until filling is set in center and brown on top, about 45-50 minutes.
  • Let stand 10 minutes.
  • Enjoy!

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Reviews

  1. kmarques77
    Great recipe! Thanks!
     
  2. ChefLizD
    Yum-mee!! Very easy to make and wonderfully tasty. Next time I may try to use lower-fat versions of the cheeses and see how that goes.
     
  3. mll690
    This was excellent -- I skipped the pie shell and used lactose-free cottage cheese instead of ricotta (oh -- and fresh spinach and chard from a farm-share). Makes for a nice high-protein dinner dish. And my kids liked it too.
     
  4. NurseJaney
    Have a similar recipe, was checking before posting. I substituted home-grown, chopped swiss chard for the spinach - and just blanched it for 3 minutes, sqooze it dry, shredded and added to mixture. My recipe didn't have the mozzerella - but I will add next time. Thanks for posting, Ev.
     
  5. iris5555
    This was very good. I used a mozzarella/asiago blend and also needed to bake it for about 50 minutes (the center did not set till then, but the edges are a little brown--fortunately, I like that). Other than adding a touch more salt and pepper, I wouldn't change a thing. (Edited to add--I think this tastes even better the second day.)
     
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Tweaks

  1. mll690
    This was excellent -- I skipped the pie shell and used lactose-free cottage cheese instead of ricotta (oh -- and fresh spinach and chard from a farm-share). Makes for a nice high-protein dinner dish. And my kids liked it too.
     
  2. NurseJaney
    Have a similar recipe, was checking before posting. I substituted home-grown, chopped swiss chard for the spinach - and just blanched it for 3 minutes, sqooze it dry, shredded and added to mixture. My recipe didn't have the mozzerella - but I will add next time. Thanks for posting, Ev.
     

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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