Spinach, Artichoke & Ricotta Pie

We did some serious brunching over the long weekend.

When I woke up all I wanted to do was remain in my pjs and come up with hearty new dishes to try; so that is exactly what I did.  I did it for you, I did it for me... I did it for us. 

No fuss, much frill;  from my little kitchen to yours... Happy Brunching.

Spinach, Artichoke and Ricotta Pie

Adapted from The Kitchn

Recipe Notes

Make sure and add the avocado for serving.  It is optional, but pairs perfectly with the pie.  This dish also warms up really well in the oven the next day for leftover.  

Ingredients

1 cup canned artichokes, chopped

5 ounces spinach, roughly chopped (1/2 a small bag)

8 ounces ricotta cheese

4 ounces grated or shredded Parmesan

4 extra large eggs, beaten

1 teaspoon salt

1/2 teaspoon pepper

Vegetable oil or cooking spray to coat the cake pan

1 avocado, thinly sliced (for garnish)

Step by Step

Preheat oven to 400 degrees. Grease a 9 inch cake pan lightly with olive oil. In a large bowl, combine the eggs and cheeses. Roughly chop the veggies and add to the cheese/egg mixture.  Add salt and pepper.  Stir until combined. Pour contents of bowl into the greased cake pan and cook until custard is set, about 40-50 minutes. Cool on a wire wrack for 5-10 minutes and serve with 3 slices of avocado per piece. 

Serves 4-6

I would have said this definitely serves 6, but I added 4-6 because this was all that was left after the two of us got ahold of it.