This recipe is a lot like a quiche that is dense with spinach, yet made creamy with the addition of ricotta cheese. Spinach pies are typically Greek and made in puffed pastry, but my recipe is more Italian and has a traditional pie crust that holds together better. - Tara
- 1 rolled 9-inch pie crust, room temperature
- 1 tablespoon olive oil
- 3/4 cup diced yellow onion
- 10 ounces frozen chopped spinach
- 4 large eggs
- 1 cup ricotta cheese
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/4 cups shredded mozzarella cheese
- Preheat oven to 350 degrees. Unroll pie crust and place in a 1-quart temp-tations® pie plate. Fold down and press top of crust into fluted edges of the pie plate.
- Place olive oil and yellow onion in a nonstick skillet over medium-high heat, cooking the onions until they turn translucent and begin to carmelize.
- Add the chopped spinach to the onions in the pan and cook just until warmed throughout, about 5 minutes. Drain spinach and onions well.
- In a large temp-tations® mixing bowl, whisk the eggs until frothy. Whisk in ricotta cheese, Parmesan cheese, Italian seasoning, salt, and pepper until well combined. Finally, fold in mozzarella cheese and the drained spinach and onions.
- Pour the finished filling into the pie crust and bake for 50-55 minutes, or until crust is well browned and a toothpick inserted into the center of the pie comes out mostly clean. Let cool 10 minutes before slicing into 6 equal slices.