Ricotta Spinach Pie (Print Version)
# Ingredients:
→ Base
01 -
1½ cups of ricotta cheese
02 -
2 cups of fresh spinach (chopped) or 1 cup of thawed frozen spinach
03 -
1 ready-made pie crust
→ Egg Mixture
04 -
⅓ cup of Parmesan cheese (grated)
05 -
½ cup of thick cream
06 -
1 cup of mozzarella (shredded)
07 -
3 eggs (large)
→ Aromatics & Seasonings
08 -
2 garlic cloves (finely minced)
09 -
Salt and pepper to your taste
10 -
1 tablespoon of olive oil
11 -
¼ teaspoon of nutmeg (optional)
12 -
½ onion (chopped finely)
13 -
1 tablespoon of freshly chopped herbs (optional)
# Instructions:
01 -
Start by heating the olive oil in a pan. Add chopped onion and cook until soft. Stir in garlic, followed by spinach, and cook until it shrinks down. Set aside to cool.
02 -
Whisk together the eggs, Parmesan, ricotta, and cream. Sprinkle a bit of salt, pepper, and nutmeg for flavor.
03 -
Take the spinach mix once cooled and stir it into the egg mix. Toss in the mozzarella and herbs if you like.
04 -
Pour everything into your pie crust. Bake at 375°F for about 45-50 minutes or until the top is golden and firm. Allow it to sit for 10 minutes before cutting.
# Notes:
01 -
Store-bought or homemade crusts both work
02 -
If the crust edges darken too fast, cover them with foil
03 -
Tastes great warm or after cooling to room temp