Spinach Pie II

Spinach Pie II

"A quick and easy lunch or light dinner. Frozen spinach may be used in place of fresh."
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Ingredients

servings 402 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 24.7 g
  • 38%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 477 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees (175 degrees C).
  2. Heat a skillet over medium heat. Add olive oil, then onions. Saute onions until soft, about 5 minutes. Add mushrooms and saute 5 minutes more, stirring occasionally. Add spinach and cook just until wilted, about 1 minute.
  3. In a large mixing bowl combine ricotta, parmesan, and egg. Mix well, then add spinach mixture. Stir thoroughly. Add salt and pepper to taste.
  4. Spread mixture into pastry-lined pan. Cover with second circle of pastry. Trim and seal edges. Cut steam vents in top.
  5. Bake in preheated oven for 35 to 45 minutes, or until crust is golden brown.

Reviews

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  1. 10 Ratings

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Most helpful positive review

Very good recipe! I used puff pastry. I did not have ricotta and used feta instead and the result was delicious!

Most helpful critical review

Eh...I made a crustless version. It was quick & easy, but not very flavourful. I sauteed 2 minced garlic cloves and added italian seasoning, cumin and pepper flakes to the cheese mixture. And st...

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Very good recipe! I used puff pastry. I did not have ricotta and used feta instead and the result was delicious!

YUM, this is definitely a keeper. I used just a single pie crust and it was plenty of crust. I used feta instead of ricotta and threw in some extra parmesan, plus a splash of milk to make it cr...

A FABULOUS dish to have for vegetarian guests. Great with a glass of wine and good company.

This was a hit! Thanks I don't know why but I put in two eggs instead of one, and it was great with feta! Great as a left over too!

The first time I made a pie, and a party of three loved it. What did I learn about pie making? 1. "recipe pastry" just means the pastry you need for that receipe . 2. You need to roll out th...

Eh...I made a crustless version. It was quick & easy, but not very flavourful. I sauteed 2 minced garlic cloves and added italian seasoning, cumin and pepper flakes to the cheese mixture. And st...

I make a lot of changes to attempt to lighten this recipe. I used 10 sheets of phyllo dough rather than pie crust. I simply sprayed with butter cooking spray and layering 5 sheets each for the...

Here is the problem with spinach you eat it and you want it all. I just added red pepper flakes to make it spicy.

We were pleasantly surprise by this recipe, we really enjoyed it! I used a 300 g package of frozen spinach that I squeezed dry. A 454 g tub of ricotta. For the pastry Buttery Flaky Pie Crust fr...

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