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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Crockpot Spinach Ricotta Pie Recipe

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This recipe for Crockpot Spinach Ricotta Pie is from The Yandrick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 recipe pie dough
3 eggs, slightly beaten
1 10-ounce package of frozen spinach, thawed and squeezed dry
1 6.5-7.5 ounce jar of artichoke hearts, drained and chopped
¾ cup ricotta cheese
1 5-6 ounce container of soft cheese with garlic and herbs
½ cup chopped, roasted sweet red pepper
Directions:
Directions:
Coat a large sheet of foil with cooking spray. Roll pie crust into 14x 11 inch oval. Transfer to foil. Ease foil and pastry into the liner of a 6 quart oval slow cooker. Fold down top of pastry edges to make an even crust that extends 1 inch up the sides. In a large bowl, combine remaining ingredients. Spread mixture over crust. Cover and cook on high 3 ½ hour or until crust is golden, giving crockery liner a turn halfway through if possible. Turn off cooker. Remove crockery liner from cooker. Let stand 30 minutes before serving.

 

 

 

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