The Wooden Spoon Recipe: Spinach Ricotta “Pie”

(Always read the recipe twice, assemble, and prepare your ingredients before you begin to cook)

1 pkg. frozen chopped spinach
½ cup grated Parmesan or Romano cheese
1 ½ lbs. ricotta (22 oz.)
3 eggs
Salt and pepper
9” fresh or frozen pie shell (deep dish is best)

Directions

  • Thaw the spinach*, drain in a colander, and squeeze any excess moisture with your hands
  • Combine in a bowl with the rest of the ingredients and mix well.
  • Turn the mixture into the uncooked pie shell.
  • Bake at 350 degrees for about 30 minutes or until the center is set.

Notes:

    • Use whole milk or part skim ricotta cheese – your choice
    • *Frozen chopped spinach in a box is the best to use for this recipe. When thawing chopped spinach, you will notice that this vegetable retains a lot of the water. By following the steps below, you will end up with thawed and drained spinach that is perfect to add to countless dishes such as this one
        • Remove the frozen block of spinach from the box and place it in a microwave-safe bowl.
        • Microwave the spinach for 1-2 minutes or until the spinach becomes soft and mushy.
        • Take a colander and line it with a couple sheets of paper towels.
        • Place the mushy spinach on the paper towel
        • Wrap the paper towel (or use a clean dry dish towel) around the spinach and squeeze the water out of the spinach. Make sure you do this over the colander just in case the paper towel tears. The paper towel won’t tear if you use a couple sheets of strong paper towel.
          • Enjoy as a side dish or as an appetizer.

      If you’d like to be a GUEST CONTRIBUTOR to The Jefferson Chronicle’s Wooden Spoon, please email your recipe clearly noting all ingredients, measurements, and understandable directions to Carol.Punturieri@thejeffersonchronicle.com and type “The Wooden Spoon” in the Subject line. Be sure to include your name, address, and a telephone number in the event we need to clarify any information

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Carol was born and raised in Brooklyn, New York and moved to Jefferson Township with her husband in 1976. She initially joined the Garden Club of Milton, eventually serving as President. She was a co-founder of the ABC Mothers Group, active in the local PTAs, Girl Scouts, and Cub Scouts. She worked for AIM Newspapers as a reporter and eventually became its Editor. Currently, she is President of the Jefferson Arts Committee and the Recreation Program Coordinator in the Jefferson Township Recreation Department. She can be reached at carol.punturieri@thejeffersonchronicle.com.