Spinach Ricotta Pie


  • One 15-ounce container fat free ricotta cheese
  • 4 ounces garlic-herb spreadable cheese
  • 1 cup (8 ounces) Egg Beaters*
  • One 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • One 7-ounce can artichoke hearts packed in water (not oil), drained and roughly chopped (should yield about 4 ounces artichoke)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper (about 5 grinds)


  • Preheat the oven to 375 degrees (F).
  • Spray a 9-inch pie pan with nonstick spray; set aside.
  • In a large bowl, whisk together the ricotta cheese, garlic-herb cheese, and egg beaters.  (I used an electric hand mixer for this.)
  • Add the spinach, artichokes, salt and pepper, and use a spoonula to stir and evenly combine all the ingredients.  (Make sure the spinach is uniformly distributed throughout the mixture.)
  • Pour everything into the prepared pie pan, and bake 45-50 minutes (or until golden).
  • Let the pie stand for 10 minutes before cutting and serving.
  • Eat the pie while it is still warm.  (If you have leftovers, no worries; just refrigerate them, and re-heat them in the microwave for 30-60 seconds before consuming them.)

Makes 4 huge or 6 reasonable servings.

Nutritional information per serving for 4 servings: 230 calories, 8.5 g fat, 13.5 g carbohydrate, 2 g fiber, 8 g sugar, 20.5 g protein.

Nutritional information per serving for 6 servings: 155 calories, 6 g fat, 9 g carbohydrate, 1.5 g fiber, 5 g sugar, 13.5 g protein.

The pie just before baking.

The pie right from the oven.

The first piece (top view).

The first piece (side view).

The ratings:
Mental Cost (ingredient availability): Low.
Financial Cost (ingredient cost): Low.
Emotional Cost (cooking skill level): Very low.
Time Cost (recipe preparation): Hands on time is low; total time is medium.
Life Cost (clean up time/effort): Low.
Worth It? (rate from 1-5): 3.67 (but with potential; see notes below for details).

Miscellaneous suggestions, insights, and/or thoughts:

  • You can use 4 whole eggs in place of the egg beaters if you’d like; however, if you make that substitution, the nutritional values provided will change.
  • As the pie was baking, it smelled great; I was excited to try the first piece.  However, when I ate the first few bites, I was disappointed: the pie was very, very bland.  I tolerated a few more boring bits, then sprinkled a dash of onion powder directly onto my half-eaten piece in an attempt to improve the flavor at least a little bit.  It worked – and I ate my remaining servings topped with onion powder.
  • By contrast, my sweetie liked the pie a lot just as it was; he didn’t think it was bland at all.
  • So… you may want to try making the pie as described above at least once, and see what you think of that “baseline”.  You might really enjoy the original version.  But if you are like me, and find the pie wanting for flavor, you may want to add some additional seasonings to it before baking.  I think adding onion and/or garlic powder, and maybe even some smoked paprika, might move this pie from “just okay” to “wow, that’s quite good!”
  • This recipe is so simple (and the dish is so healthy-yet-still-filling) that I’m definitely going to try an augmented version of it at least once.  I think there’s potential here…


About Stef

A "serious" gal who is trying to remember to lighten up and smile.
This entry was posted in artichoke, casserole, cheese, egg beaters, frittata, picture step-by-step, postaweek, spinach, vegetables, vegetarian and tagged , , , , , , , , , . Bookmark the permalink.

4 Responses to Spinach Ricotta Pie

  1. Asha says:

    This looks delicious and I am totally making it soon!


  2. It does look good and even though my digestive system can’t tolerate spinach, I’d try it with something else. And it’s a good alternative to the quiche without the fatty dough. Ricotta makes things bland and I always use TONS of garlic with it so I’m sure it would do the trick. Garlic and onions go with about anything.


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