Quick Ricotta and Spinach Pie

Submitted by evelynathens

"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."

 

• Ready In: 55mins
• Ingredients: 11
• Serves: 6

ingredients

• 1 (9 inch) pie crusts (Your favourite)
• 1 teaspoon all-purpose flour

• Filling

• 3 tablespoons butter
• 1 medium onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
• 1⁄4 teaspoon nutmeg
• salt and pepper
• 1 (15 ounce) container ricotta cheese
• 8 ounces mozzarella cheese, grated
• 1 cup parmesan cheese, grated
• 3 large eggs, beaten to blend

directions

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

Reviews

[kmarques77]

Great recipe! Thanks!

 

[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.

 

[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.

 

[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.

 

[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.)