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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (203g) Recipe makes 8 servings |
||
| Calories 274 | ||
| Calories from Fat 196 | (71%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.8g | 33% | |
| Saturated Fat 8.7g | 43% | |
| Monounsaturated Fat 10.1g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 145mg | 48% | |
| Sodium 350mg | 14% | |
| Potassium 601mg | 17% | |
| Total Carbohydrate 7.6g | 2% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 2.3g | ||
| Protein 13.6g | 27% | |
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Spinach Ricotta Pie with a Hint of Feta
By: Mirj
Jan 16, 2003
We've got a new local dairy (in such a small country, local also means national), that makes some of the best cheeses (and soy milk and soy puddings). This recipe really showcases their ricotta and feta cheeses. This is a great vegetarian dish to serve, we usually have some kind of variation after the Yom Kippur fast day. I also like to add some za'atar in with the oregano.
SERVES 8
Ingredients
- 1/3 cup olive oil
- 1 large onion, thinly sliced
- 2 bunches spinach, cut into ribbons and thoroughly dried (1 pound)
- 1 1/2 cups ricotta cheese
- 4 eggs
- 1 cup feta cheese, crumbled
- 1 tablespoon dried oregano
- salt and pepper, to taste
Directions
1
Preheat the oven to 375 degrees F.2
Heat the oil in a heavy pot over high heat.3
Add the onion and saute until translucent, about 3 minutes.4
Add the spinach in batches, if necessary, and saute until the ribbons are just wilted.5
Lightly beat the ricotta and the eggs together in a bowl.6
Add the spinach mixture, feta, oregano and salt and pepper.7
Mix thoroughly.8
Pour the batter into a greased 9 x 13 inch pan.9
Bake for about 40 minutes, until the top is lightly browned.10
Serve warm or at room temperature.
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- Cuisine > Asian > S.W. (Middle Eastern) > Jewish (Sephardi)
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: stormylee
On Sep 8, 2008
Delicious pie! Made 1/2 recipe using 1 tbls of olive oil and frozen spinach. Baked in a 9" round pan which was a bit too big (my bad!), but even though the slices didn't look too pretty they tasted very good! Thanks for a lovely recipe!
From: Angiepangie
On Apr 18, 2008
I made this as a side dish for dinner and my fiance barely wanted any of the other things that I served! I also added a little garlic to the onion as I was sauteeing it and liked how it turned out. Thanks for a great recipe!
From: Cooking Star
On Apr 6, 2004
This was absolutely delicious. I used one package of frozen spinach thawed and squeezed dry and it turned out wonderful. I will definitely be making this again!
From: Christy21
On Jul 30, 2004
I didn't have enough ingredients to make the whole dish, so I halved it. It was just enough for my hubby and I for dinner. I'm trying to go vegetarian, and that is the reason for picking this recipe. I really expected a thumbs down from my hubby, but low and behold, he said, "This is a keeper!" It really WAS fabulous!!!! (I'm stuffed and so is he) Thanks for a great recipe to add to my new veg lifestyle!
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