Spinach Ricotta Pie (Print Version)
# Ingredients:
→ Base
01 -
1 ready-to-use 9-inch pie crust
→ Filling
02 -
2 cups chopped fresh spinach
03 -
1 cup ricotta
04 -
1 cup cream
05 -
3 eggs (large)
06 -
1/2 cup mozzarella, shredded
07 -
1/2 cup Parmesan, grated
→ Seasonings
08 -
1/4 teaspoon pepper
09 -
1/2 teaspoon salt
10 -
1 tablespoon butter or olive oil
11 -
1/4 teaspoon optional nutmeg
→ Optional Garnish
12 -
Fresh herbs
13 -
Diced tomatoes
# Instructions:
01 -
If using fresh spinach, cook it in butter or oil until soft. Frozen? Defrost it and squeeze out extra water.
02 -
Combine ricotta, cream, eggs, and spices. Mix in spinach and Parmesan.
03 -
Spread the filling into the crust, then sprinkle mozzarella over the top.
04 -
Bake at 375°F for about 35–40 minutes, just until the center firms up. Let it rest for 10–15 minutes before cutting into it.
# Notes:
01 -
Frozen or fresh spinach works for this dish.
02 -
Cooling makes slicing easier.