spinach ricotta pie
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.
prep time
15 Min
cook time
50 Min
method
---
yield
6 serving(s)
Ingredients
- 1 pound ricotta cheese
- 3 large eggs, beaten
- 1/2 pound fresh spinach, chopped or small package frozen chopped spinach, thawed
- 1 small onion, chopped
- 3 tablespoons all purpose flour
- 1/2 cup cheddar cheese, shredded
- 1/2 teaspoon salt
- 1 tablespoon butter, margarine or oil
- 1 pinch black pepper
- 1 pinch dried basil
- 1 cup sour cream
- - paprika
- 1 - pie crust shell
How To Make spinach ricotta pie
-
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.
-
Step 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.
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Step 3Bake at 375 F for 45-55 minutes until set and golden brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Vegetables
Tag:
#Quick & Easy
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