Ricotta Spinach Pie

I adapted this from a recipe at epicurious.com, which had a crust.

4 teaspoons olive oil
1 medium onion, chopped
1  10-oz package frozen chopped spinach, thawed and drained
1/2 teaspoon kosher salt
1/2 teaspoon ground pepper
1/4 teaspoon ground nutmeg

1  15-oz container part-skim ricotta cheese
8 oz part-skim mozzarella, grated
1/2 cup grated Parmesan
3 large eggs, beaten

Preheat oven to 350 degrees.  Spray a 9″ pie pan with non-stick cooking spray.

Heat oil in a heavy skillet over medium heat.  Add onion and saute until tender, about 8 minutes.  Stir in spinach, salt, pepper and nutmeg and saute until all liquid from spinach evaporates, about 5 minutes.

Meanwhile, combine cheeses in a large bowl.  Mix in eggs and blend well.  Add spinach mixture and blend well again.

Spoon into pie pan and bake until filling is set in center and brown on top, about 40 minutes.  Let stand 10 minutes before cutting into wedges.

Published in: on March 14, 2010 at 2:33 pm  Leave a Comment  

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