SILVER FOODIE

Spinach Ricotta Pie

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August 7, 2015
Cuisine
Serves 6
Equipment
Oven-proof Skillet, Oven
Prep time
40m
Cook Time
40m

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This recipe for Spinach Ricotta Pie calls for fresh spinach but one 10-oz. box of frozen spinach may be used when fresh spinach is not available.  This meatless dish is wonderful for brunch, lunch or dinner!

 

 

Recipe from The New Moosewood Cookbook


Ingredients

  • 1
    Pie Crust, 9" or 10", unbaked
  • 1 Teaspoon
    Butter or margarine
  • 1 Cup
    Onion, chopped
  • 1 Pound
    Fresh Spinach, stemmed and finely chopped
  • 1/2 Teaspoon
    Salt
  • 1/4 Teaspoon
    Pepper
  • 1 Teaspoon
    Basil
  • 1 Pound
    Ricotta Cheese
  • 3
    Eggs, beaten
  • 3 Tablespoons
    All-purpose Flour
  • 1/2 Cup
    Cheddar cheese, grated
  • 1/4 Teaspoon
    Nutmeg
  • 1 Cup
    Sour Cream
  • 1/4 Teaspoon
    Paprika

Instructions

  1. Preheat oven to 375 degrees F. Melt the butter in a medium-sized skillet; add the onion, and sauté for 5 minutes over medium heat.

  2. Add spinach, salt, pepper, and basil, and cook, stirring, over medium-high heat until the spinach is wilted. Remove from heat. (If using frozen spinach, cook in microwave, let drain in a strainer or sieve, and cool before adding to egg mixture).

  3. Combine all filling ingredients in a large bowl and mix well. Spread into the unbaked pie shell. Spread sour cream over top of pie to the crust. Dust generously with paprika.

  4. Bake 40-45 minutes, or until firm to the touch at the center.

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