Spinach Ricotta Pie

Submitted by Java Chip

"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."

 

• Ready In: 55mins
• Ingredients: 8
• Yields: 1 pie
• Serves: 6

ingredients

• 10 ounces frozen chopped spinach, thawed
• 15 ounces ricotta cheese
• 8 ounces garlic & herb spreadable cheese (like Rondele)
• 4 large eggs
• 1 cup chopped marinated artichoke (you can buy them jarred)
• salt
• pepper
• 9 inches deep dish pie shells (in the frozen aisle)

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.

Reviews

[januarybride]

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.