Wednesday, April 22, 2015



2 (8 inch) pie crusts, baked
2 (10 oz) pkg frozen chopped spinach (you could use fresh spinach chopped)
1 small onion, minced (1/4 cup)
3 Tbsp butter
1/2 tsp salt
1/4 tsp ground nutmeg
Dash of black pepper
1 (15 oz) container Ricotta cheese
1 c light cream or Half & Half
1/2 c freshly grated Parmesan cheese
3 eggs, slightly beaten

Preheat oven to 350 degrees.  Prepare pie crust and bake following directions for one-crust pie.  Cook spinach following package directions.  Drain in a large strainer, squeeze out liquid by pressing spinach against the sides of the strainer with a wooden spoon.  Set aside.  Saute onion in butter until transparent.  Stir in spinach, salt, nutmeg, and pepper.  In a large mixing bowl, combine Ricotta cheese, cream, Parmesan cheese and eggs.  Mix thoroughly.  Stir in spinach mixture.  Pour into baked pastry shells.  Bake in moderate oven (350 degrees) for 30 to 40 minutes, or until custard is set and top is lightly browned.  Garnish with parsley and cherry tomatoes, if you like.  Serve hot or warm.  Leftovers are delicious cold.  Serves 8


Tom said...

Sounds like a good one. Tom The Backroads Traveller

New York State Of Mind said...

Good Morning Tom,

Sure does.


Willow's Quiet Corner said...

Mmmmmmmm! This sounds like another winner! Thank you, Jean! ! !

New York State Of Mind said...

Hi Willow's Quiet Corner,

Will see that Jean gets the message.


littlemancat said...

Thanks Jean for this delicious recipe - makes me hungry! I love spinach and I love pie, so seems like something I might try. There's a little poem for you - ha,ha!

New York State Of Mind said...

Hi Mary,
I love spinach, but spinach doesn't love me. Will see that Jean get your message.


Countryside Reflections said...

This sounds great. I love making dishes with spinach.


New York State Of Mind said...

Hi Doreen,

This one does sound great. I love spinach, but it doesn't love me.