Equipment
- Rolling Pin
- 9 inch round pie pan or 9 inch spring form pan or 8 X 8 square baking dish
Ingredients
- 3 oz Italian sausage link optional
- 1 tbsp Extra-virgin olive oil
- 16 oz Baby spinach
- 15 oz Ricotta cheese
- 2 Eggs
- 3 tbsp Pecorino Romano Cheese
- 1/3 cup Fresh mozzarella small pearl mozzarella balls or diced mozzarella small
- 1/2 lb Chicken breast boneless skinless cut into small bite sized pieces
- Nonstick spray
- 2 Pie Crust see recipe or use store bought deep 9 inch pie crust need 1 top and 1 bottom
Instructions
- Preheat the oven to 375 degrees.
- Optional: cook the sausage to an internal temperature of 155 degrees using a thermometer (if using) then set aside. Chop once cooled.
- Heat a large pot on medium heat. Once hot, add the oil. Add the spinach to the pot (in batches if needed) while stirring continuously until it is wilted then place in a mesh strainer to drain. Allow it to cool and then squeeze out as much moisture as you can.
- In a bowl whisk the ricotta, eggs, pecorino cheese, and mozzarella until smooth. Mix in the chicken, sausage and spinach. Season with salt and pepper, mix together well.
- Lightly grease the pie tin (or baking vessel) with nonstick spray. Gently place the pie crust into the tin and tuck it in to fit the pan.
- Pour the mixture evenly into one pie crust about 3/4 of the way up. Place the other pie crust on top. Crimp the edges of the pie crusts together using your fingers or a fork.
- Using a fork, gently poke 6 - 8 evenly spaced holes in the top of the crust for ventilation.
- Bake in the oven for approximately 40 to 50 minutes until the crust is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let sit for about 15 minutes before cutting into portions and serving.
Notes
Yields between 6 to 8 portions. Serve the leftovers for lunch with a salad if desired.
Nutrition
Calories: 535kcal | Carbohydrates: 33g | Protein: 28g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 575mg | Potassium: 753mg | Fiber: 3g | Sugar: 1g | Vitamin A: 7558IU | Vitamin C: 22mg | Calcium: 302mg | Iron: 4mg
Spinach Pie
Equipment
- Rolling Pin
- 9 inch round pie pan or 9 inch spring form pan or 8 X 8 square baking dish
Ingredients
- 3 oz Italian sausage link optional
- 1 tbsp Extra-virgin olive oil
- 16 oz Baby spinach
- 15 oz Ricotta cheese
- 2 Eggs
- 3 tbsp Pecorino Romano Cheese
- 1/3 cup Fresh mozzarella small pearl mozzarella balls or diced mozzarella small
- 1/2 lb Chicken breast boneless skinless cut into small bite sized pieces
- Nonstick spray
- 2 Pie Crust see recipe or use store bought deep 9 inch pie crust need 1 top and 1 bottom
Instructions
- Preheat the oven to 375 degrees.
- Optional: cook the sausage to an internal temperature of 155 degrees using a thermometer (if using) then set aside. Chop once cooled.
- Heat a large pot on medium heat. Once hot, add the oil. Add the spinach to the pot (in batches if needed) while stirring continuously until it is wilted then place in a mesh strainer to drain. Allow it to cool and then squeeze out as much moisture as you can.
- In a bowl whisk the ricotta, eggs, pecorino cheese, and mozzarella until smooth. Mix in the chicken, sausage and spinach. Season with salt and pepper, mix together well.
- Lightly grease the pie tin (or baking vessel) with nonstick spray. Gently place the pie crust into the tin and tuck it in to fit the pan.
- Pour the mixture evenly into one pie crust about 3/4 of the way up. Place the other pie crust on top. Crimp the edges of the pie crusts together using your fingers or a fork.
- Using a fork, gently poke 6 - 8 evenly spaced holes in the top of the crust for ventilation.
- Bake in the oven for approximately 40 to 50 minutes until the crust is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let sit for about 15 minutes before cutting into portions and serving.
Notes
Yields between 6 to 8 portions. Serve the leftovers for lunch with a salad if desired.
Nutrition
Calories: 535kcalCarbohydrates: 33gProtein: 28gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 133mgSodium: 575mgPotassium: 753mgFiber: 3gSugar: 1gVitamin A: 7558IUVitamin C: 22mgCalcium: 302mgIron: 4mg
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