Spinach Ricotta Pie (Print Version)

# Ingredients:

→ Base

01 - 2 cups fresh spinach, chopped (or 1 cup thawed frozen spinach)
02 - 1½ cups full-fat ricotta
03 - 1 store-bought or homemade pie crust

→ Egg Mixture

04 - ⅓ cup finely grated Parmesan
05 - 3 eggs, large
06 - 1 cup mozzarella, shredded
07 - ½ cup thick cream

→ Aromatics & Seasonings

08 - 2 cloves garlic, minced
09 - ½ onion, chopped small
10 - 1 tablespoon olive oil
11 - ¼ teaspoon nutmeg (optional)
12 - salt and pepper to your taste
13 - 1 tablespoon chopped fresh herbs, optional

# Instructions:

01 - In olive oil, soften onions in a pan. Toss in garlic and spinach, cooking until softened. Cool it before using.
02 - Beat eggs with ricotta, cream, and Parmesan. Sprinkle in nutmeg, salt, and pepper.
03 - Combine the cooled spinach mixture into the egg blend. Toss in mozzarella and optional herbs.
04 - Pour everything into the pie crust. Bake at 375°F for 45-50 minutes until firm and golden. Rest for 10 minutes before slicing.

# Notes:

01 - Store-bought or homemade crust both work fine
02 - Use foil on crust edges if they get too dark
03 - Serve warm or at room temperature, both are great!

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