 | | Directions |
- Microwave spinach according to directions on box. Drain very well, using paper towels, to remove all of the water.
- Preheat oven to 425 degrees F.
- Saute onion in oil. Stir in spinach, salt, nutmeg and pepper.
- In a large bowl, combine ricotta cheese and parmesan cheese, milk and eggs and mix well. Stir into spinach mixture.
- Pour into pastry shell. Bake 15 minutes.
- Reduce heat to 325 degrees F and bake an additional 50 minutes until set.
Nutritional Facts
1 Serving: Calories 268; Fat 16g (52.3% calories from fat); Protein 14g; Carbohydrate 18g; Dietary Fiber 2g; Cholesterol 108mg; Sodium 473mg |
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Servings: 8
|  | | Ingredients | | - | | 1 unbaked Pie Shell, 9-inch |
| - | | 1 small Onion, minced |
| - | | 1/2 teaspoon Salt |
| - | | 1/8 teaspoon black pepper |
| - | | 1 cup milk , lowfat 1% |
| - | | 4 Large Eggland's Best eggs, lightly beaten |
| - | | 2 (10 oz.) packages Frozen Chopped Spinach |
| - | | 1 tablespoon canola oil |
| - | | 1/4 teaspoon Nutmeg |
| - | | 1 pound ricotta cheese , part-skim |
| - | | 1/4 cup grated Parmesan Cheese |
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