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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 1.8g
	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 13.7g		27%
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July #1, 2007

Missy Wombat

Tabernacles / Middle Eastern

Glori-B

Spinach Ricotta Pie with a Hint of Feta

Recipe #51557 | 55 min | 10 min prep | add private note

⁽³⁸⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: l0ve2c00k

On Aug 29, 2009

This was very good and simple to make. It was a little on the low taste side but nothing non fixable. I agree with a previous comment, it needs more feta. I used the amount listed in the recipe. My toddler loved it!!! Therefore, is a keeper. I made it a second time but this time I addded more feta, chicken, and lots of garlic. Thanks for a great recipe!

0 people found this review helpful

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From: FrVanilla

On Jun 11, 2009

This was good. I used fresh baby spinach and had it with a salad and baby potatoes. I think I would like it better with some fresh herbs.

0 people found this review helpful

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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!

12 people found this review helpful

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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!

9 people found this review helpful

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