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Catholic Recipe: Ricotta Spinach Pie


  • 1 refrigerated pie crust (half of 15-ounce package), room temperature
  • 1 teaspoon all purpose flour
  • 3 tablespoons butter
  • 1 medium onion, chopped
  • 1 10-ounce package frozen chopped spinach, thawed, squeezed dry
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1 15-ounce container ricotta cheese
  • 8 ounce mozzarella cheese, grated
  • 1 cup grated Parmesan cheese
  • 3 large eggs, beaten to blend


Serves: 6

Prep Time: 1 1/2 hours

Difficulty: • •

Cost: $$$$

For Ages:n/a

Origin: Italy


Food Categories (1)

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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.

Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Mix in spinach, salt, pepper and nutmeg. Sauté until all liquid from spinach evaporates, about 3 minutes.

Combine ricotta, mozzarella and Parmesan cheeses in large bowl. Mix in eggs. Add spinach mixture; blend well.

Spoon cheese mixture into pie crust. Bake until filling is set in center and brown on top, about 40 minutes. Let stand 10 minutes. Cut pie into wedges.

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