So many of you have raved about the Italian Pie! One person has already made it four times! Given how much you all liked that pie, I thought I would remind everyone of another EE favorite …. the Spinach and Ricotta Pie, page 216. It has been a long-time favorite! Just like the Italian Pie, it’s so easy to prepare in advance and freezes well. It also increases well. I can’t count the number of times I have served this pie for brunches and luncheons … also great for weeknight dinners too.
Who knew you all loved savory pies so much!
Spinach and Ricotta Pie
1 refrigerated pie crust
3 tbsp butter
1 med onion, chopped or 1 cup pkgd chopped
1 10-oz pkg frozen chopped spinach, thawed, squeezed dry
½ tsp salt
½ tsp pepper
¼ tsp ground nutmeg
1 15-oz container ricotta
8 oz mozzarella, shredded
1 cup shredded Parmesan
3 eggs, beaten to blend
Lay out pie crust, lightly flour. Place crust floured side down in 9-inch pie dish. Fold edge under and crimp decoratively.
Melt butter in large skillet over medium heat. Add onion and sauté until tender, about 8 min. Mix in spinach, salt, pepper, and nutmeg. Saut. until all liquid from spinach evaporates, about 3 min.
In large bowl, combine ricotta, mozzarella, and Parmesan cheeses. Add eggs and spinach mixture. Blend well.
Spoon mixture into pie crust. Bake at 350° until filling is set in center and brown on top, about 40 min. Let stand 10 min.
Cut pie into wedges.
- Recipe may be prepared earlier in the day or 1–2 days in advance. Cover and chill.
- You may also prepare without the crust as a great gluten-free alternative.
- I recommend refrigerated Pillsbury Pie Crust. To make your own, see Basics.
- Increases well. Freezes well.
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