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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Good as the centerpiece of a meatless meal. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Combine ricotta, mozzarella and Parmesan cheeses in large bowl. Mix in eggs. Add spinach mixture; blend well.
4. 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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