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Shelter Pie - Spinach & Ricotta (& Sausage)

Writer's picture: Caroline La VoieCaroline La Voie

Shelterpalooza....it looks like we are going to keep this sheltering thing going for another month! This is a delicious meal that you can prepare in advance (1-2 days) or you can make and freeze as well. Best to serve with a simple green salad with a champagne vinaigrette. I added some mild Italian sausage (and therefore added less salt). I think anything with sausage is a good thing.


This came to me by way of my sister from a great food author/blogger, DeeDee Dalrymple, from Charlotte. Check out her site - Effortless Entertaining.


I hate to disappoint but I obviously used a store crust from Upper Crust Bakery - tasted great but definitely does not have that homemade look!


Serves 6

Ingredients


  • 1 pre-made pie crust (or make your own!)

  • 3 tablespoon butter

  • 1 medium onion, chopped (about 1 cup)

  • 1 10-oz package of frozen spinach, thawed, and squeezed dry [I used fresh]

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/4 teaspoon ground nutmeg

  • 1 15-oz container ricotta

  • 8 oz mozzarella, shredded

  • 1 cup shredded Parmesan

  • 3 eggs, beaten


Preparation


  • Preheat the oven to 350˚. Pre-bake the pie crust for 8 minutes.

  • Melt butter in a medium skillet.

  • Add onion and sauté until tender.

  • Mix in spinach, salt, pepper, and nutmeg.

  • Sauté until liquid all evaporates, about 3 minutes

  • In large bow, combine ricotta, mozzarella, and Parmesan cheeses.

  • Add eggs and spinach mixture.

  • Blend well.

  • Spoon mixture into pie crust.

  • Bake until filling is set and brown on top, about 40 minutes.

  • Let stand 10 minutes.

  • Cut pie into wedges and serve.



1 Comment


Cecilia Blank
Cecilia Blank
Apr 28, 2020

Looks beautiful and delicious.

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