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Spinach Ricotta Pimento Pie

October 20, 2014 By Tekesha 7 Comments

Spinach Ricotta Pimento Pie

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.

Spinach Ricotta Pimento Pie

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.

Spinach Ricotta Pimento Pie

Stir well to combine and pour into a pie plate.

Spinach Ricotta Pimento Pie

Bake for 20 minutes and then top with the remaining cup of mozzarella cheese.

Spinach Ricotta Pimento Pie

Bake for another 20 minutes, until the top is golden brown.

Spinach Ricotta Pimento Pie

Let rest for at least 20 minutes before slicing.

Spinach Ricotta Pimento Pie

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).

Spinach Ricotta Pimento Pie

Spinach Ricotta Pimento Pie
 
Print
Prep time
5 mins
Cook time
50 mins
Total time
55 mins
 
Ricotta pie filled with buttery sautéed spinach, onions, pimento and cheeses.
Author: Tekesha @ EatMoreFoodProject
Serves: 6
Ingredients
  • 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
Instructions
  1. Preheat your oven to 350 degrees and grease a pie plate.
  2. In a large skillet, add frozen spinach, onion, butter, and salt and pepper.
  3. 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.
  4. In a large bowl, add spinach mixture, ricotta cheese, eggs, cornstarch, pimentos, 1 cup of shredded mozzarella cheese, monterey jack cheese, and mustard.
  5. Stir well to combine and pour into a pie plate.
  6. Bake for 20 minutes and then top with the remaining cup of mozzarella cheese.
  7. Bake for another 20 minutes, until the top is golden brown.
  8. Let rest for at least 20 minutes before slicing.
Nutrition Information
Calories: 449 Fat: 32 Saturated fat: 19 Trans fat: 0 Carbohydrates: 15 Sugar: 2 Sodium: 589 Fiber: 3 Protein: 29 Cholesterol: 148
3.2.2885

 

Filed Under: Vegetarian

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Comments

  1. danrex says

    October 20, 2014 at 6:18 AM

    Wow this looks good. Just what I felt like. Will have to make this in the coming days!

    Reply
    • Tekesha says

      October 20, 2014 at 7:35 AM

      Definitely do it! It is unbelievably good 🙂

      Reply
  2. Adam J. Holland says

    October 20, 2014 at 9:05 AM

    I’ve never even heard of this, yet I’m suddenly craving it. Looks outstanding!

    Reply
    • Tekesha says

      October 20, 2014 at 9:15 AM

      Ha ha! Thank you! Seriously, you will not be able to stop eating it 😀

      Reply
  3. Katie says

    December 22, 2014 at 7:50 PM

    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!

    Reply
    • Tekesha says

      December 22, 2014 at 8:18 PM

      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! 😀

      Reply
      • Katie says

        December 22, 2014 at 8:20 PM

        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!

        Reply

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About Me

Hi, I'm Tekesha! I started this blog to chronicle my attempts to eat more "real" food -- the kind of items generally found in the perimeter of the supermarket. I take step-by-step photos of all the recipes on the blog, many of which are low in sugar.

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