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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Not sure where I got this, but it's a favorite. Slightly different from other versions on this site - most notably the excellent addition of nutmeg! Ingredients:
2 cups spinach, chopped, cooked, cooled and squeezed dry |
2 cups onions, thinly sliced |
2 tablespoons butter |
1/2 cup ricotta cheese |
1/4 cup parmesan cheese, grated |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon nutmeg |
4 eggs, beaten |
1 deep dish pie shell, unbaked |
1/4 teaspoon paprika |
1 teaspoon parmesan cheese |
Directions:
1. On medium heat, sauté onions in butter for 3-5 minutes, stirring often until carmelized.
2. In a medium bowl, blend ricotta cheese, Parmesan cheese, salt, pepper, nutmeg, eggs, onions and spinach. Pour into pie shell. Sprinkle with 1/4 tsp paprika and 1 tsp Parmesan cheese. Bake at 375° for 20 minutes. Lower temperature to 350° and bake 10-15 minutes longer. Cool 3 minutes. Cut into 4-6 portions. Serve with Caesar salad.
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