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.

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).

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

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