Julie Marchant
Spinach Ricotta Pie
1 pie crust uncooked
1 lb. fat-free ricotta cheese
3 eggs, beaten
1 pkg. frozen, chopped spinach (thawed and drained)
1 Tbsp. dried parsley
1 small onion, finely chopped
dash of freshly ground pepper
1/2 tsp. salt
1/2 tsp. dried basil
3 Tbsp. whole wheat flour
1/2 c. grated cheddar cheese
1/2 c. parmesan cheese
dash of nutmeg
1 c. light sour cream
paprika
Line pan with pastry. Saute seasonings with onions, parsley and spinach in 1/2 Tbsp. olive oil. Combine onion/spinach mixture with cheeses, eggs, flour and nutmeg; mix well and fill pastry-lined pie pan. Top with sour cream, spreading to edges of pan. Sprinkle with paprika. Bake at 375* for 35-40 minutes, or until set and firm. Cool on wire rack for 15 minutes before serving. (Yields 4-6 servings)
Spinach Ricotta Pie
1 pie crust uncooked
1 lb. fat-free ricotta cheese
3 eggs, beaten
1 pkg. frozen, chopped spinach (thawed and drained)
1 Tbsp. dried parsley
1 small onion, finely chopped
dash of freshly ground pepper
1/2 tsp. salt
1/2 tsp. dried basil
3 Tbsp. whole wheat flour
1/2 c. grated cheddar cheese
1/2 c. parmesan cheese
dash of nutmeg
1 c. light sour cream
paprika
Line pan with pastry. Saute seasonings with onions, parsley and spinach in 1/2 Tbsp. olive oil. Combine onion/spinach mixture with cheeses, eggs, flour and nutmeg; mix well and fill pastry-lined pie pan. Top with sour cream, spreading to edges of pan. Sprinkle with paprika. Bake at 375* for 35-40 minutes, or until set and firm. Cool on wire rack for 15 minutes before serving. (Yields 4-6 servings)
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