Spinach and Ricotta Pie
I adapted this recipe from an issue of Martha Stewart Living magazine for a dinner I did for a group of eight women this week and it’s a keeper. I’d serve this as a brunch dish, a vegetarian lunch, or a side dish for dinner – and I love when I find a recipe that’s this easy and versatile!
The original recipe called for a mix of zucchini and spinach, but I made this entirely from spinach. In the summer months when you are overflowing with zucchini from your gardens, try replacing half of the spinach with some sliced, sauteed zucchini.
- 1½ cups brown and wild rice (I like the Lundberg mixed varieties)
- 2½ cups ricotta cheese (I used whole milk but you can substitute part skim)
- 8 large eggs (you can use egg substitute if needed)
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- 2 tablespoons extra virgin olive oil
- 4 large cloves garlic, minced
- 5 whole green onions, sliced
- 2½ pounds fresh spinach
- 1 cup Parmesan cheese, grated (go for the good stuff here!)
- Preheat oven to 350 degrees F. Cook rice according to package directions, then drain and set aside. Combine ricotta, eggs, salt and pepper in a large bowl and whisk to combine well. Heat olive oil in a large pot and add garlic and onions to cook for 1-2 minutes. Add spinach a little at a time and stir as it cooks and wilts. When all the spinach has been added and has cooked down, remove from the heat and drain well in a colander. Stir spinach mixture into the ricotta cheese. Add half of the rice to the mixture and stir to incorporate. Spray a 9 x 13 glass baking dish with cooking spray, then pour the spinach and ricotta mixture into the dish, smoothing into an even layer. Mix the remaining rice with the Parmesan cheese and spread the mixture over the top. Bake, uncovered, for 45 minutes. Remove from oven and let stand 15 minutes before slicing and serving. Yummy!!!