Ricotta and Spinach Pie

G. Franco Romagnoli, Cooking Pleasures

Makes 6 Servings

1 (9-inch) frozen pie crust

1 (10-oz.) pkg. frozen spinach, thawed and drained

1 (15-oz.) container, fat-free ricotta cheese

1 egg

5 tablespoons Parmesan cheese, grated/divided

½ teaspoon freshly grated nutmeg

½ teaspoon salt

Heat oven to 400. Thaw crust 10 minutes. Prick bottom and sides of crust with fork. Bake 7 – 10 minutes or until crust is light brown and dry. Reduce oven temperature to 375.

Squeeze out as much moisture as possible from spinach. Place in medium bowl with ricotta cheese, egg, 4 tablespoons of Parmesan cheese, nutmeg and salt; mix thoroughly.

Fill pie crust with spinach mixture; sprinkle with remaining 1 tablespoon Parmesan cheese. Place on baking sheet; bake at 375 for 25 – 30 minutes or until edge of pie is golden brown and edge of filling is slightly raised. Cool on wire rack 10 minutes.

220 Calories

9.5 Fat

16 Protein

17.5 Carbohydrate

45 Cholesterol

525 Sodium

1.5 Fiber