Prep 15 mins
Cook 1 hr
Rich and scrumptious, this is a great brunch dish as well as any other meal! Fairly simple to make. I prefer chopped FRESH spinach but I am posting this recipe as it was given to me. Also, I add feta or Montrachet cheese sometimes if I have it on hand.
- 1 unbaked 9-inch pie crust
- 2 (10 ounce) packages frozen chopped spinach
- 1 small onion, minced
- 3 tablespoons butter
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 1 dash black pepper
- 1 (15 ounce) carton ricotta cheese
- 1 cup light cream
- 1⁄2 cup parmesan cheese
- 3 eggs, lightly beaten
- Preheat oven to 400 degrees. Prick pie shell (9" pie pan) and prebake in hot oven for 5-8 minutes until lightly browned. Turn oven down to 350 degrees when pie crust is done.
- Cook spinach until thawed and warm. Drain very well, squeezing excess moisture out with hands. (Do not precook spinach if using fresh).
- Saute onion in butter and stir in spinach, salt, nutmeg and black pepper.
- In separate bowl, combine Ricotta cheese, cream Parmesan cheese and eggs and blend well.
- Add spinach mixture and stir well.
- Pour into prebaked pie shell and bake at 350 degrees for 50 minutes or until custard is set.
- Garnish with finely chopped parsley and sliced cherry tomatoes if desired.
- May be served hot or room temperature.
Hubby says it's amazing! I've made this many times now and we can't get enough. Once, I used frozen spinach with cooked chopped italian sausage. Another time, I've used fresh chopped spinach with chopped deli ham, and another with other veggies. I always leave out the nutmeg as I am not a fan. Such a great recipe. Thanks so much!
After looking at several reviews and noting that they had too much filling or having had to bake it longer, I omitted the cream altogether. I used fresh spinach, about 12 ozs (that's what I had), 20 would be a lot. I baked it in an 8x8 glass casserole. Instead of the pastry crust, I made it with a phyllo dough crust, which turned out beautifully (and it all fit in the dish). Overall, it was a really nice dish and with the ommission of the cream, I would make it again. Thanks for sharing
This is really good, simple and easily modified to fit your tastes. I added a little bit of garlic and some soysage and it turned out pretty tasty. Next time I think I would add more garlic and a little less spinach to make a perfect tart. I also had extra filling as other reviewers stated, this wasn't a problem as I had an extra pie crust and just rolled it out to make another mini tart.