Spinach Ricotta Pie

55 mins (prep 10, cooking 45)
9 ingredients
1 servings
Delicious! From Rachael Ray Magazine August 2008. My only addition was to make it in a deep dish pie crust. Not heavy or cheesy, yet substantial enough - this is a great summer dinner! TIP - to avoid a soggy pie crust on the bottom, bake on a cookie sheet in the oven, not the regular grates.

Categories:  <-60-mins , greens , kosher , equipment , brunch , savory-pies , eggs~dairy , time-to-make , lunch~snacks , main-dish , oven , spinach , vegetarian , vegetable ,
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Serving Size (967.35 g)
Servings 1
Amount per Serving
Calories 933.35 Calories from Fat 514.53
% Daily Value *
Total Fat 57.17g 87.95%
Saturated Fat 35.48g 177.38%
Trans Fat 0.0 %
Cholesterol 216.88mg 72.29%
Sodium 789.4mg 32.89%
Total Carbohydrate 49.73g 16.58%
Dietary Fiber 21.0 g 83.99%
Sugars 5.33 g %
Protein 65.91g 131.82%
Vitamin A 35166.33IU% Vitamin C 43.27mg%
Calcium 1350.09mg% Iron 10.0mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
garlic & herb spreadable cheese, large eggs, chopped, pie shells