Spinach and Artichoke Pie

Our son is a big fan of spinach artichoke dip. Inspired by a Rachael Ray magazine recipe, we use a surplus of ricotta and combine with spinach, artichokes, eggs, and cheeses and bake. A crustless “quiche”-like breakfast, lunch, or dinner with similar flavors to the dip but a healthier option.

We start by preheating the oven to 375 degrees. In a microwaveable bowl, we put the frozen spinach, cover with wax paper, and cook in the microwave on the frozen vegetable setting. A little olive oil is spread in a 9-inch deep dish pie pan. In a batter bowl, we whisk the eggs, the measured amounts of ricotta, garlic-herb cheese, and feta together. Using a ricer, we squeeze dry the cooked spinach, reserving the liquid for another use. We drain and cut up 1 cup of artichoke hearts and add to the batter bowl with the dry spinach. Salt and pepper are added, the mixture whisked well, and then the mixture is poured into the prepared pan. The pie is baked for 45 minutes, and then the pie is checked. It is still a little too wobbly in the center so we give it another 5 minutes to continue cooking. When done, the pie is allowed to cool for 10 minutes and then we serve.