Spinach Ricotta Pie
A savory spinach and ricotta pie with a flaky crust, rich flavors, and creamy filling, perfect for brunch, dinner, or entertaining guests. Suitable for vegetarians.
Ingredients
Instructions
- Cook the frozen chopped spinach and drain well.
- Squeeze out excess liquid from the spinach.
- Saute minced onion in butter until transparent.
- Stir in the cooked spinach, salt, nutmeg, and pepper.
- In a large bowl, combine ricotta cheese, half and half, Parmesan cheese, and eggs.
- Mix thoroughly until smooth.
- Stir in the spinach mixture into the cheese mixture.
- Pour the filling into the deep-dish pie crust.
- Bake in a preheated oven at 350°F (175°C) for 50 minutes, or until the custard is set and the top is lightly browned.
Nutrition & Diet Analysis (per serving)
801
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).