Quick Ricotta and Spinach Pie |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A frozen pie shell can be a great thing to have around, especially if there's little time to get dinner and you want something done quickly and done well. This is one of those recipes. A snap to put together, provided you have all the ingredients, and a delicious meal with little effort. Ingredients:
1 (9 inch) pie crusts (your favourite) |
1 teaspoon all-purpose flour |
3 tablespoons butter |
1 medium onion, chopped |
1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry |
1/4 teaspoon nutmeg |
salt and pepper |
1 (15 ounce) container ricotta cheese |
8 ounces mozzarella cheese, grated |
1 cup parmesan cheese, grated |
3 large eggs, beaten to blend |
Directions:
1. Preheat oven to 350°F.
2. Sprinkle pie crust with flour.
3. Melt butter in large skillet over medium heat.
4. Add onion and saute until tender, about 8 minutes.
5. Mix in spinach and nutmeg. Season to taste with salt and pepper.
6. Saute until all liquid from spinach evaporates, about 3 minutes.
7. Combine ricotta, mozzarella and Parmesan cheese in large bowl.
8. Mix in eggs.
9. Add spinach mixture; blend well.
10. Spoon spinach mixture into pie crust.
11. Bake until filling is set in center and brown on top, about 45-50 minutes.
12. Let stand 10 minutes.
13. Enjoy!
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