Spinach Ricotta Pie


Spinach Ricotta Pie

This recipe is a delicious combining of the flavors of homemade cheese and fresh spinach.


1/2 box ( 8 oz / 227g ) Notta Pasta 

1/4 cup finely chopped Italian parsley 

Salt and pepper, to taste 

1 Tbsp olive oil 

1 medium onion, minced 

3 cloves garlic, minced 

1 – 10 oz (280g) package frozen chopped spinach, thawed & squeezed dry 

4 egg whites 

1 – 15 oz (425g) container part-skim ricotta cheese 

1 tsp salt 

1/2 tsp nutmeg 

1/2 tsp pepper 

2 Tbsp parmesan cheese 


Procedures: 1 Preheat oven to 350?F (175?C). Lightly oil a 9″ pie plate. 
2 Boil Notta Pasta according to box directions. Rinse under cold water and drain well. Immediately toss with parsley, salt and pepper. 
 3 Pour mixture into pie plate. Spread evenly on bottom and up sides of pie dish to form a shell. 
 4 In a non-stick skillet, heat olive oil over medium-high heat. Add onion and garlic. Saut? until softened. Mix in spinach, and set aside to cool. 
5 Beat together egg whites, ricotta cheese, salt, nutmeg, pepper, and parmesan cheese. 
6 Stir into spinach mixture. 
 7 Spread evenly in shell. Bake 40 minutes or until set. 
8 Serving suggestion: Serve warm topped with your favorite spaghetti sauce.  

Keywords: Spinach Ricotta Pie

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