Spinach Ricotta Pie with a Hint of Feta

Submitted by Mirj2338

"We've got a new local dairy (in such a small country, local also means national), that makes some of the best cheeses (and soy milk and soy puddings). This recipe really showcases their ricotta and feta cheeses. This is a great vegetarian dish to serve, we usually have some kind of variation after the Yom Kippur fast day. I also like to add some za'atar in with the oregano."

 

• Ready In: 55mins
• Ingredients: 8
• Serves: 8

ingredients

• 1⁄3 cup olive oil
• 1 large onion, thinly sliced
• 2 bunches spinach, cut into ribbons and thoroughly dried (1 pound)
• 1 1⁄2 cups ricotta cheese
• 4 eggs
• 1 cup feta cheese, crumbled
• 1 tablespoon dried oregano
• salt and pepper, to taste

directions

1. Preheat the oven to 375 degrees F.
2. Heat the oil in a heavy pot over high heat.
3. Add the onion and saute until translucent, about 3 minutes.
4. Add the spinach in batches, if necessary, and saute until the ribbons are just wilted.
5. Lightly beat the ricotta and the eggs together in a bowl.
6. Add the spinach mixture, feta, oregano and salt and pepper.
7. Mix thoroughly.
8. Pour the batter into a greased 9 x 13 inch pan.
9. Bake for about 40 minutes, until the top is lightly browned.
10. Serve warm or at room temperature.

Reviews

[chia2160]

wonderful brunch dish. i followed your advice and added the za'atar, and i added a drop of freshly grated nutmeg to the spinach and onions while cooking. this is a keeper!

 

[Babs in Toyland]

Fantastic! I served this with some grilled chicken and it was so delicious. I even made my own Za'atar (using your recipe) and added a teaspoon of that. I am trying to eat low carb so this was a great little dish to make and eat with a piece of chicken or fish.

 

[Izzy Knight]

Delicious! Love the saltiness of the feta against the sweetness of caramelized onion. The shape didn't hold up well with mine, so we scoped with spoon. Toke me about 45min, but still slightly runny. I let it sit for a while in the oven after baking and it became less liquidy. Light and flavourful, sort of like quiche without the heavy crust.

 

[Glori-B]

This was awesome ... again! I can't believe I've forgotten to post a review until now! Today I tripled it and it was part of a dinner for close to 100 happy, well fed diners at our congregation. It goes together in a snap and makes the house smell heavenly. Great hot, warm or cold. Ooohhhh maybe stuffed in a pita for lunch too! Yum! Thank you, Mirj, for posting!

 

[batya]

I doubled the recipe, using only 5 eggs, frozen spinach, and sauteed the onions a bit longer till they were browned. This was really delish! I used a 9x13 dish (for the doubled version). I love browsing through Mirj's recipes, but this was one of the first I've actually tried. I loved that I didn't have to worry about the filo dough. It wasn't greasy or heavy, and very satisfying!