Product Recipes
- 12oz fresh spinach or 1 package frozen chopped spinach
- 1 cup diced onion
- 1 tbsp butter
- 1 15oz package reduced fat Ricotta cheese
- 2 eggs, beaten
- 1/4 cup freshly grated Parmesano Reggiano cheese
- 1 9" ready made pie crust
- 1/8 tsp white pepper
- 1/4 tsp ground nutmeg
- Bake pie crust according to package instructions.
- Set oven temperature to 350° F.
- Mean while steam the fresh spinach until leaves start to wilt, then chop. If using frozen spinach, cook according to package.
- Place spinach on towels, and press out excess water.
- Saute the onion in butter until translucent. Add spinach, and continue to cook until moisture has evaporated. Remove from heat.
- In a large bowl, combine the beaten eggs, Ricotta cheese, white pepper, nutmeg and Parmesano Reggiano. Mix well.
- Add the onion/spinach mixture to the egg/cheese mixture and mix well.
- Pour mix into the baked pie crust.
- Place pie pan on a cookie sheet, and place in oven.
- Bake, about 45 minutes, until golden in color and filling has set. Test for doneness by inserting and removing a knife. When done, knife will come out clean.
- Remove from oven, and allow to rest for 10-15 minutes before serving.
