Spinach Ricotta Pie

From: R Ray 5-08

  • Pre heat oven 375
  • 10 oz. frozen spinach, thawed- rung dry
  • 15 oz. ricotta cheese
  • 8 oz. garlic-herb spreadable cheese
  • 4 large eggs -beaten
  • 1 cup chopped marinated artichokes
  • 1/2 teaspoon salt & 1/4 teaspoon pepper
  1. Grease 9 inch pie plate with olive oil
  2. Whisk together ricotta, garlic spread and eggs
  3. Stir in spinach & artichokes add salt and pepper
  4. Pour in prepared pan
  5. Bake 45 minutes- until golden

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