Creamy Ricotta Spinach (Print Version)
# Ingredients:
→ Base
01 -
1½ cups ricotta cheese
02 -
2 cups fresh spinach, chopped (or 1 cup frozen, thawed)
03 -
1 ready-to-use pie crust
→ Egg Mixture
04 -
½ cup thick cream
05 -
1 cup mozzarella, shredded
06 -
⅓ cup Parmesan, grated finely
07 -
3 eggs, large
→ Aromatics & Seasonings
08 -
¼ teaspoon optional nutmeg
09 -
1 tablespoon of olive oil
10 -
Salt and black pepper, adjust to taste
11 -
½ onion, diced small
12 -
2 cloves of garlic, minced
13 -
Optional: 1 tablespoon of fresh chopped herbs
# Instructions:
01 -
In a pan, heat some olive oil and soften the onion. Add garlic, then toss in spinach and cook until wilted. Set aside to cool.
02 -
Beat together the eggs, ricotta, Parmesan, and heavy cream. Add a little salt, pepper, and nutmeg for flavoring.
03 -
Stir the cooled spinach mixture into the egg mixture. Toss in mozzarella cheese and, if desired, your herbs.
04 -
Pour everything into the pie crust. Bake it at 375°F for about 45–50 minutes until it’s set and golden. Let cool for 10 minutes before slicing.
# Notes:
01 -
Use either homemade or pre-made crust
02 -
You can cover the edges of the crust if it’s browning too soon
03 -
Tastes great warm or at room temperature