No Pie Crust Spinach Pie

  • 1 pound fresh spinach, rinsed, stemmed and chopped
  • 1 cup dried bread crumbs
  • 1 cup grated Parmesan
  • 1/2 stick unsalted butter, softened
  • 3 eggs
  • 1 1/2 cups ricotta cheese
  • 1/4 cup sour cream
  • 1 tablespoon dried basil
  • Fresh nutmeg
  • Salt and pepper
  • Preheat oven to 350 degrees. Over medium high heat, place spinach in a large skillet and pour in 1/2 cup of water. Cover and steam until wilted. Drain spinach and reserve.

  • In a medium bowl, Stir together bread crumbs., 1/4 cup Parmesan and butter. Press crumb mixture into even layer in a 9 inch pie plate and chill for 15 minutes.

  • In a large bowl, beat together the eggs, ricotta cheese, sour cream, 1/2 cup Parmesan, basil, nutmeg and salt and pepper. Stir in the spinach and mix until well combined. Pour into chilled crust. Top with remaining Parmesan and bake for 45 minutes or until firm. Cool to room temperature before serving.

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4.9 7
I used Pillsbury pie crust on bottom layer, pre-cooked. Browned onion and garlic added crumbled hot chicken sausage without casing to spinach mix. Everything else by the recipe...Perfect!! item not reviewed by moderator and published
Delicious! I used a regular pie crust instead (baked it before I filled it, fresh basil and less parmesan than called for and the entire family loved it. item not reviewed by moderator and published
Actually pretty tasty and flavorful. Added sausage to give a bit more substance was very yummy. Similar to a quiche minus all the eggs ; Happy Eating item not reviewed by moderator and published
I sauted 2 links of italian sausage and a small chopped onion and did not use as much ricotta and eggs.. This makes a complete meal and should make everyone in the family happy. item not reviewed by moderator and published
I made this with a lb of frozen spinach, cooked and well drained. I alaso seasoned it with some dried minced onion, crushed red pepper and some garlic powder. I also realized I had no breadcrumbs, and ended up putting some Stove Top in the food processor! Turned out fantastic! I need to stop eating it! item not reviewed by moderator and published
I am a vegetarian and I like all of the ingredients in this recipe. item not reviewed by moderator and published
Found this recipe in 2000 and have prepared it many times. It's a great side dish for company but since I enjoy it hot or cold I don't hesitate to make it "just for the two of us", then, I can have it for lunch afterwards. item not reviewed by moderator and published

Not what you're looking for? Try:

Leaf Lard Crust

Recipe courtesy of Amy Thielen