RICOTTA SPINACH PIE

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An easy Ricotta Spinach Pie recipe. Good as the centerpiece of a meatless meal.

Provided by Dawn Murray

Categories     Cheese     Egg     Bake     Vegetarian     Kid-Friendly     Spinach     Bon Appétit     Small Plates

Yield Serves 6

Number Of Ingredients 12

1 refrigerated pie crust (half of 15-ounce package), room temperature
1 teaspoon all purpose flour
3 tablespoons butter
1 medium onion, chopped
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 15-ounce container ricotta cheese
8 ounce mozzarella cheese, grated
1 cup grated Parmesan cheese
3 large eggs, beaten to blend

Steps:

  • Preheat oven to 350°F. Unfold pie crust. Press out fold lines; if crust cracks, wet fingers and push edges together to seal. Sprinkle flour over crust. Place crust floured side down in 9-inch-diameter glass or ceramic pie dish. Fold edge under and crimp decoratively.
  • Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Mix in spinach, salt, pepper and nutmeg. Sauté until all liquid from spinach evaporates, about 3 minutes.
  • Combine ricotta, mozzarella and Parmesan cheeses in large bowl. Mix in eggs. Add spinach mixture; blend well.
  • Spoon cheese mixture into pie crust. Bake until filling is set in center and brown on top, about 40 minutes. Let stand 10 minutes. Cut pie into wedges.

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