(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.)
Salt and pepper
9” fresh or frozen pie shell (deep dish is best)
- 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.
- 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.
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