Spinach Pie II

9
Judy 0

"A quick and easy lunch or light dinner. Frozen spinach may be used in place of fresh."

Ingredients {{adjustedServings}} servings 402 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 24.7 g
  • 38%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 477 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees (175 degrees C).
  2. Heat a skillet over medium heat. Add olive oil, then onions. Saute onions until soft, about 5 minutes. Add mushrooms and saute 5 minutes more, stirring occasionally. Add spinach and cook just until wilted, about 1 minute.
  3. In a large mixing bowl combine ricotta, parmesan, and egg. Mix well, then add spinach mixture. Stir thoroughly. Add salt and pepper to taste.
  4. Spread mixture into pastry-lined pan. Cover with second circle of pastry. Trim and seal edges. Cut steam vents in top.
  5. Bake in preheated oven for 35 to 45 minutes, or until crust is golden brown.
Tips & Tricks
Spinach Quiche

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Reviews 9

  1. 9 Ratings

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INGU
2/26/2003

Very good recipe! I used puff pastry. I did not have ricotta and used feta instead and the result was delicious!

Laurie
8/21/2008

YUM, this is definitely a keeper. I used just a single pie crust and it was plenty of crust. I used feta instead of ricotta and threw in some extra parmesan, plus a splash of milk to make it creamier... I also didn't have onions, but I added some onion salt as well as diced tomatoes, olives, and garlic. It turned out very tasty and flavorful!

KATHRYN CLINTON
9/10/2002

A FABULOUS dish to have for vegetarian guests. Great with a glass of wine and good company.