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