Spinach Ricotta Pie

Margaret Jacobs

By
@BakingChemist

I got this recipe years ago from the nutrition department at Mass General Hospital. The hospital used to serve this in their cafeteria. Tasty and easy. I also use the filling for calzones and lasagna.

You can lighten up the recipe by using low fat cheeses and sour cream plus egg substitute if desired.

Rating:
★★★★★ 2 votes
Comments:
Serves:
6
Prep:
15 Min
Cook:
50 Min

Ingredients

1 lb
ricotta cheese
3 large
eggs, beaten
1/2 lb
fresh spinach, chopped or small package frozen chopped spinach, thawed
1 small
onion, chopped
3 Tbsp
all purpose flour
1/2 c
cheddar cheese, shredded
1/2 tsp
salt
1 Tbsp
butter, margarine or oil
1 pinch
black pepper
1 pinch
dried basil
1 c
sour cream
paprika
1
pie crust shell

Step-By-Step

1Saute the onion in butter (or oil) until translucent. Mix together the ricotta cheese, eggs, spinach, cooked onion, cheddar cheese, flour, salt, pepper and basil.
2Line a deep dish pie plate or 8 X 8" square pan with pie crust. Spread the spinach mixture into the crust. Top with sour cream and sprinkle with paprika.
3Bake at 375 F for 45-55 minutes until set and golden brown.

About this Recipe

Course/Dish: Vegetables
Other Tag: Quick & Easy