Name: Spinach Ricotta Pie with a Hint of Feta
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 serving(s)
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

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Recipe by Mirj2338

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Spinach Ricotta Pie with a Hint of Feta created by Parsley

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
Serves:
Units:

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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

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

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RECIPE MADE WITH LOVE BY

@Mirj2338

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@Mirj2338

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"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."

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question by Regina L.

8/1/2017

Can this recipe be used for mini muffins?

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review by Cheryl S.

3/27/2017

This is a great gluten free alternative to spanikopita.

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review by duonyte

3/21/2017

This is really terrific. I made half the recipe, but have made it a few times. I lined my 8x8 baking pan with parchment paper - no need to grease the pan, plus the paper absorbs any residual moisture from the spinach. I did use frozen chopped spinach, such a great timesaver. Once I added chopped green onion tops to the cheese mix, which worked well. Last time I omitted the oregano and added a big handful of chopped fresh dill - this ende d being my favorite version thus far. A very nice addition to Lenten menus. It would also work well as a side.

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Replies 2
tweak by duonyte

3/21/2017

Added green onions; added fresh dill.

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review by FloridaSalon

12/26/2015

This is wonderful for any occasion. I most often make it for company or holiday brunch. My friend takes it to church. It's easy, and always comes out great. It taste and looks way fancier than the effort it takes to prepare it. I have added many things to this recipe depending on whats left over in the fridge. Too many extra ingredients may make the pieces fall apart rather than one solid piece but if I'm just making it for family we don't mind. I hope you give it a try.

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