Spinach Ricotta Pie

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spinach ricotta pie
  • Cook Time
  • Prep Time
  • 6Servings


  • 1 10 ounce package frozen spinach, thawed
  • 1 15 ounce container ricotta cheese
  • 8 ounces garlic-herb spreadable cheese
  • 4 large eggs, lightly beaten
  • 1 cup chopped marinated artichokes


Grease a 9-inch pie pan with olive oil. Preheat the oven to 375 degrees. Wring the spinach dry. In a large bowl, whisk together the ricotta cheese, garlic-herb cheese and eggs. Add the spinach, artichokes, 1/2 teaspoon salt and 1/4 teaspoon pepper and stir to combine. Pour into the prepared pan and bake until golden, about 45 minutes.