Home Forums Forum Recipes Vegetable Recipes SPINACH AND RICOTTA PIE

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    10 oz. thawed frozen chopped spinach
    2 c. Ricotta cheese
    1/4 lb. chopped mushrooms
    1/2 c. each shredded Swiss and
    Parmesan cheese
    1/4 lb. thinly sliced pepperoni
    1/2 c. finely chopped onions
    2 tsp. prepared mustard
    1/2 tsp. oregano leaves
    1/4 tsp. salt
    Dash of pepper
    1 egg, slightly beaten
    2 pie crust for bottom and top of pie
    Campbell’s Zesty Tomato Soup

    Drain spinach thoroughly; press out as much moisture as possible. Blend spinach with Ricotta, mushrooms, Swiss and Parmesan cheeses, pepperoni, onion, mustard, oregano, salt and pepper. Stir in egg. Roll out bottom crust to fill a nine inch pie pan. Spread filling in pastry. Roll out top crust; trim and flute edge, pricking with fork. Bake in 425 degree oven for 25 minutes or until crust is browned. Serve hot with Campbell’s Zesty Tomato soup – put soup on top of pie.

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