Italian Spinach Pie

Kitchen Tested
  • Yield 6 servings

This is the perfect type of dish to serve when you have vegetarians and meat eaters at one table.


1/2 cup chopped onions
2 (10-ounce) packages frozen chopped spinach
1 (14 1/2-ounce) can artichoke hearts, quartered
1 cup fat-free ricotta cheese
1/4 cup skim milk
2 large egg whites, beaten with a fork
1/2 teaspoon garlic powder
1 (8-ounce) can no-salt-added tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup shredded part-skim mozzarella cheese


  1. Preheat oven to 350F.
  2. In a skillet coated with nonstick cooking spray, saute onions over medium heat until tender, about 5 minutes.
  3. Meanwhile, cook spinach according to package directions; drain very well.
  4. In a large bowl, combine onions, artichoke hearts, spinach, ricotta cheese, milk, egg whites and garlic powder, mixing well.
  5. Spoon into a 9-inch pie plate coated with nonstick cooking spray.
  6. Mix tomato sauce with oregano and basil and spread evenly over spinach. Bake 15 minutes. Sprinkle with mozzarella cheese and continue baking 5 to 10 minutes longer, until cheese is melted.



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