Spinach and Ricotta Pie
Spinach and Ricotta Pie might be just the main course you are searching for. This recipe serves 12. Watching your figure? This gluten free recipe has 295 calories, 17g of protein, and 15g of fat per serving. This recipe covers 29% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 15 minutes. If you have brown and rice, green onions, parmesan cheese, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Instructions
Preheat oven to 350 degrees F. Cook rice according to package directions, then drain and set aside.
Combine ricotta, eggs, salt and pepper in a large bowl and whisk to combine well.
Heat olive oil in a large pot and add garlic and onions to cook for 1-2 minutes.
Add spinach a little at a time and stir as it cooks and wilts. When all the spinach has been added and has cooked down, remove from the heat and drain well in a colander. Stir spinach mixture into the ricotta cheese.
Add half of the rice to the mixture and stir to incorporate. Spray a 9 x 13 glass baking dish with cooking spray, then pour the spinach and ricotta mixture into the dish, smoothing into an even layer.
Mix the remaining rice with the Parmesan cheese and spread the mixture over the top.
Bake, uncovered, for 45 minutes.
Remove from oven and let stand 15 minutes before slicing and serving. Yummy!!!