Spinach Ricotta Pimento Pie
Prep time
Cook time
Total time
Ricotta pie filled with buttery sautéed spinach, onions, pimento and cheeses.
Serves: 6
  • 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
  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
Recipe by The Eat More Food Project at http://www.eatmorefoodproject.com/spinach-ricotta-pimento-pie/