Ricotta Spinach Pie


  • 1 cup grated Parmesan cheese
  • 8 ounce mozzarella cheese, grated
  • 1 15-ounce container ricotta cheese
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • 1 10-ounce package frozen chopped spinach, thawed, squeezed dry
  • + 5 more ingredients
    • 1 medium onion, chopped
    • 3 tablespoons butter
    • 1 teaspoon all purpose flour
    • 1 refrigerated pie crust (half of 15-ounce package), room temperature
    • 3 large eggs, beaten to blend

1. Preheat oven to 350°F. Unfold pie crust. Press out fold lines; if crust cracks, wet fingers and push edges together to seal. Sprinkle flour over crust. Place crust floured side down in 9-inch-diameter glass or ceramic pie dish. Fold edge under and crimp decoratively. 2. Melt butter in heavy l...

View full recipe at SpringPad


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