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Savory Spinach Ricotta Pie

Lower-Fat Spinach Ricotta Pie

Let me start off by saying that I am not a baker. I like to cook, but I don’t often bake. In fact, this is the first pie I have ever baked! This is a pie that my mama Helene made when I was growing up. I decide to make this pie myself using lower-fat ingredients to make it a bit more FBB friendly. This savory pie is just amazing!

Serves 5-8.


  • pre-made pie crust
  • 1 yellow onion, diced
  • 1 cup frozen chopped spinach, thawed
  • 3 cups low-fat ricotta cheese
  • 1/3 cup grated parmesan cheese
  • 1/3 cup reduced-fat shredded mozzarella cheese
  • 1/3 cup reduced-fat shredded cheddar cheese
  • 1 egg
  • 1 tbsp olive oil
  • garlic salt/black pepper

Begin by heating 1 tbsp of olive oil in a large pan. Add the onion and sauté for about 5-10 minutes on medium heat. Then add the chopped spinach and cook for about 5 minutes longer. Season with a dash of garlic salt/black pepper. In a large mixing bowl, add the ricotta cheese, mozzarella, cheddar, Parmesan, egg and the spinach and onion mixture. Combine and season with more garlic salt/black pepper.

Place the bottom pie crust into a greased pie dish and then spoon in the spinach and ricotta mixture. Place the top pie crust over the mixture and use your fingers to crimp the crust shut. Use a knife to cut small slits in the top of the pie. I took a small amount of olive oil and used it to coat the crust to add some extra shine and flavor. Bake the pie in a 375 degree oven for 30-40 minutes until lightly browned.

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