Spinach pie Spinach Pie

Spinach Pie

Spinach Pie (with and without meat)
(Sorry! I cannot retrieve pictures!)

Recipe for 2 pies

Two Marie Callender’s deep dish pie crusts
or make you own…

2 lbs of ricotta

4 cups of shredded mozzarella

1 cup of grated parmigiano

3 large eggs

2.5 lbs of fresh spinach washed, chopped, and cooked (sometimes I use leftover spinach that’s been seasoned with olive oil and garlic)

(May use frozen cut leaf–be sure to squeeze all the water out, zap for 3-6 minutes)

1 cup of pine nuts

1 teaspoon of sugar

salt, pepper, pressed garlic or garlic powder, and nutmeg to taste

2 tablespoons of seasoned breadcrumbs and a few pats of butter

{If you wish you may add 1/2 to 3/4 cup of cut up ham, and or salami.
You may also mix the spinach with broccoli florette’s, if desired.}

Heat the oven to 450 degrees

Mix all the ingredients and fill the pie crusts

Sprinkle with seasoned breadcrumbs (I add garlic powder and paprika) and daub with tiny pats of butter

Bake for ten minutes and them reduce heat to 375 degrees for 25 minutes more.

Easy to make in advance and freeze for parties!