Ingredients
-
10
-
15
-
8
-
4
-
1
-
-
-
9
-
-
-
-
-
-
-
Directions
Spinach Ricotta Pie, Delicious! From Rachael Ray Magazine August 2008 My only addition was to make it in a deep dish pie crust Not heavy or cheesy, yet substantial enough – this is a great summer dinner! TIP – to avoid a soggy pie crust on the bottom, bake on a cookie sheet in the oven, not the regular grates , Very good! I cut back on the spinach by half and added some fresh broccoli florets, subbed 4 oz of Mexican Velveeta (melted) for the 8 oz of garlic herb soft cheese, and lastly I made mine without the crust; great results with all changes I will make this again with some of the recommended cheese and re-rate if necessary I will also post a pic tomorrow Thanks for a great vegetarian recipe this Ash Wednesday
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Steps
|
1
Done
|
Preheat the Oven to 375. |
|
2
Done
|
Wring the Spinach Dry and Put in a Large Bowl. |
|
3
Done
|
Mix Together the Ricotta Cheese, Garlic Herb Cheese and Eggs. Add the Spinach, Artichokes, 1/2 Teaspoon Salt And1/4 Teaspoon Pepper and Stir to Combine. |
|
4
Done
|
Pour Into Crust and Bake Until Golden, About 45 Minutes. |
