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