Crustless Spinach Ricotta Pie

spinach ricotta pie

This recipe marries dairy with spinach, which yields a bounty of calcium, potassium, vitamin A and protein. Enjoy this for a nutrient-dense yet delicious breakfast or lunch.


  • 1 Tbsp. Olive Oil
  • I medium diced onion
  • 1 lb spinach stemmed and chopped, or 10 oz. package frozen chopped spinach thawed and squeezed dry
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 lb low fat Ricotta Cheese
  • 3 beaten eggs
  • 3 Tbsp flour
  • Dash of nutmeg
  • 1 cup Low fat mozzarella cheese
  • 1 tsp basil

For Topping

  • 1 cup low fat sour cream
  • Paprika


Preheat oven to 350.

Heat skillet, add olive oil, then add onions and sauté until translucent. Add chopped spinach, salt, pepper and cook until wilted. Remove from heat and allow to cool.

Combine remaining ingredients except for the sour cream and paprika in a large bowl. Mix well, add spinach mixture, and mix again.

Turn into a greased 10-inch pie pan, top with sour cream, spreading over the top and sprinkle with paprika.

Bake for 40 minutes or until firm to touch at the center. Serve warm or at room temperature.

Serving Information

Serves 6

Nutrition Information

Nutrition Information: 279 cal, 12 gm fat, 16 gm carbs, 23 gm protein, 690 mg potassium, 476% Vitamin A, 43% Calcium