The whole of my mid-twenties was an emotional roller coaster. I met a really nice lady on a message board who was so calm and wise and full of advice. So much so that I still have everything she ever wrote to me! We lost touch, but I was looking through those notes the other day for some guidance and inspiration and I found this recipe. I’ve removed the whole wheat pie crust and added some onions, but otherwise the recipe is hers. A warm and comforting dish from a warm and comforting woman. According to my husband, this is the best thing I’ve ever made. 🙂
Get together:
• 1 lb bag of frozen spinach
• 4 tbsp butter
• 1 tsp ground nutmeg
• 1/2 onion, chopped
• 4 oz. jar of diced red pimentos, drained
• 15 oz container of ricotta cheese
• 2 eggs
• 1/4 cup cornstarch
• 2 cups shredded mozzarella, divided
• 1 cup shredded monterey jack cheese
• 1 tbsp honey dijon mustard
• Salt and pepper
Preheat your oven to 350 degrees and grease a pie plate.
In a large skillet, add frozen spinach, onion, butter, nutmeg, and salt and pepper.
Cover and sauté on medium high heat for approximately 10 minutes, stirring frequently. The spinach should be warmed through and the onion should be opaque.
In a large bowl, add spinach mixture, ricotta cheese, eggs, cornstarch, pimentos, 1 cup of shredded mozzarella cheese, monterey jack cheese, and mustard.
Stir well to combine and pour into a pie plate.
Bake for 20 minutes and then top with the remaining cup of mozzarella cheese.
Bake for another 20 minutes, until the top is golden brown.
Let rest for at least 20 minutes before slicing.
I like to serve it for brunch at room temperature with a tasteful sprinkle of fresh pepper and a few cherry tomatoes on the side (and a gallon of champagne… lay off me… champagne is the new black).
- 1 lb bag of frozen spinach
- 4 tbsp butter
- 1 tsp ground nutmeg
- ½ onion, chopped
- 4 oz. jar of diced red pimentos, drained
- 15 oz container of ricotta cheese
- 2 eggs
- ¼ cup cornstarch
- 2 cups shredded mozzarella, divided
- 1 cup shredded monterey jack cheese
- 1 tbsp honey dijon mustard
- Salt and pepper
- Preheat your oven to 350 degrees and grease a pie plate.
- In a large skillet, add frozen spinach, onion, butter, and salt and pepper.
- Cover and sauté on medium high heat for approximately 10 minutes, stirring frequently. The spinach should be warmed through and the onion should be opaque.
- In a large bowl, add spinach mixture, ricotta cheese, eggs, cornstarch, pimentos, 1 cup of shredded mozzarella cheese, monterey jack cheese, and mustard.
- Stir well to combine and pour into a pie plate.
- Bake for 20 minutes and then top with the remaining cup of mozzarella cheese.
- Bake for another 20 minutes, until the top is golden brown.
- Let rest for at least 20 minutes before slicing.
Wow this looks good. Just what I felt like. Will have to make this in the coming days!
Definitely do it! It is unbelievably good 🙂
I’ve never even heard of this, yet I’m suddenly craving it. Looks outstanding!
Ha ha! Thank you! Seriously, you will not be able to stop eating it 😀
Hi Tekesha, do you happen to know the fiber count per serving? This looks amazing but I need to be able to calculate net carbs 🙂 thanks!
Hi Katie! When I put up this recipe, I was using MyFitnessPal to calculate nutrition, which doesn’t show net carbs without a special script. I’ve just run it through Calorie Count and 1/6 of the pie comes to 14.9g Carbs, 3.3g Fiber and 2.3g sugar. I will update the recipe with this info. You can cut the carbs down further by skipping the cornstarch, but you will lose a lot of the great texture. I agree that it’s super helpful to be able to quickly calculate net carbs! 😀
Thanks for replying! I’ve seen that script online but have never been able to make it work >:( I’m stuck with the ol’ columns-next-to-one-another-and-subtracting lol. Thanks again, pinned this and will definitely try it!