SPINACH RICOTTA PIE

Spinach Ricotta Pie image

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.

Provided by Margaret Jacobs

Time 1h5m

Number Of Ingredients 13

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

Steps:

1. Saute the onion in butter (or oil) until translucent. Mix together the ricotta cheese, eggs, spinach, cooked onion, cheddar cheese, flour, salt, pepper and basil.
2. Line 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.
3. Bake at 375 F for 45-55 minutes until set and golden brown.

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