Post by Debbie on Jun 7, 2012 16:09:38 GMT -5
1 9" prepared pie crust
1 tablespoons butter
1 medium onion, finely chopped
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
8 ounce mozzarella cheese, grated
1 cup freshly-grated Parmesan cheese
1 15-ounce container ricotta cheese
3 large eggs, beaten to blend
1/3 cup basil pesto
1/4 teaspoon ground nutmeg
Preheat oven to 350° F
Place a large skillet over medium heat. Sauté the chopped onion in the butter until very soft and translucent, about 12 minutes. Mix in the thawed, squeezed spinach.
Combine remaining ingredients in a large mixing bowl. Add the spinach/onion mixture and stir to combine all ingredients thoroughly.
Transfer filling to prepared pie crust. Bake in the preheated oven for 45 to 55 minutes, until puffed and golden. Let stand at least 15 minutes before serving.
I also will add thin sliced roma tomatoes during the last 10 minutes of baking !
1 tablespoons butter
1 medium onion, finely chopped
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
8 ounce mozzarella cheese, grated
1 cup freshly-grated Parmesan cheese
1 15-ounce container ricotta cheese
3 large eggs, beaten to blend
1/3 cup basil pesto
1/4 teaspoon ground nutmeg
Preheat oven to 350° F
Place a large skillet over medium heat. Sauté the chopped onion in the butter until very soft and translucent, about 12 minutes. Mix in the thawed, squeezed spinach.
Combine remaining ingredients in a large mixing bowl. Add the spinach/onion mixture and stir to combine all ingredients thoroughly.
Transfer filling to prepared pie crust. Bake in the preheated oven for 45 to 55 minutes, until puffed and golden. Let stand at least 15 minutes before serving.
I also will add thin sliced roma tomatoes during the last 10 minutes of baking !