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Italian Spinach-Ricotta Pie Recipe

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This recipe for Italian Spinach-Ricotta Pie, by , is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Dill

Category:
Category:

Ingredients:  
Ingredients:  
1 pre baked pie shell (follow directions on pkg)
2 eggs
1 tbs. butter or margarine
3/4 tsp salt
1 cup minced onion
tsp black pepper
1 10 oz pkg frozen chopped spinach, thawed
tsp ground nutmeg
1 15 oz container Ricotta cheese
cup grated Parmesan cheese

Directions:
Directions:
Thoroughly drain spinach, using hands to squeeze out as much moisture as possible. Melt butter and fry onion until soft. Add spinach and stir until most of the moisture is gone. Remove from heat. In large bowl add all the other ingredients to the spinach and stir until mixture looks like green and white marble. Pour into baked pie shell. Bake at 350 degrees for about 40 minutes, or until top is golden and filling is set. Sometimes I add some sliced tomatoes to the top of the pie about 10 minutes before it is completely baked. It looks more attractive, and really does add to the flavor.

Number Of Servings:
Number Of Servings:
4

 

 

 

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