Potato-Broccoli-Ricotta Pie |
|
 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
|
Great use for left over mashed potatoes! Ingredients:
1 9-inch pie shell |
2 cups broccoli |
2 cups mashed potatoes |
1 cup part-skim ricotta cheese |
1/2 cup sour cream |
1/2 cup sliced scallion |
2 large eggs |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup freshly grated parmesan cheese |
paprika |
Directions:
1. Preheat oven to 350 degrees.
2. Bring a pot of salted water to a boil.
3. Add the broccoli and cook for about 3 minutes until just tender.
4. Drain and run under cool water to stop the cooking process.
5. In a bowl, combine the broccoli, potatoes, ricotta, sour cream, scallions, eggs, salt and pepper.
6. Stir gently until mixed thoroughly.
7. Pour the filling into the pie shell, smooth the top and sprinkle with Parmesan cheese and paprika to taste.
8. Bake for 60 minutes or until golden brown.
|
|