Crustless Spinach Ricotta Pie

Yield: 8 slices
Serving size: 1 slice

Ingredients

• 10 oz package/box frozen chopped spinach, thawed & drained
• 1 Tbsp olive oil
• ½ cup onion, chopped 
• ½ tsp dried basil (or 1 Tbsp fresh, finely chopped)
• ½ tsp salt
• ¼ tsp black pepper
• 15 oz carton whole milk ricotta cheese
• 4 whole eggs, beaten
• ½ cup shredded Italian-style cheese
• ½ cup sour cream
• Dash of smoked paprika

Instructions

1. Preheat oven to 375 degrees Fahrenheit.
2. Oil a 9-inch round casserole/pie dish and set aside.
3. Heat the olive oil in a large skillet on medium heat. Add the onion and spinach to the skillet and sauté until soft (1 to 2 minutes). Add the seasonings and continue to stir to blend well. Turn off the heat and set skillet aside.
4. In a large bowl, blend together the ricotta cheese, beaten eggs, and shredded cheese until smooth. 
5. Fold-in the cooked spinach mixture and blend until well-incorporated. 
6. Pour ricotta-spinach mixture into casserole/pie dish and spread sour cream evenly over the top. Sprinkle with a dash of smoked paprika.
7. Bake for 45 to 50 minutes or until center is set.
8. Allow to cool for ~10 minutes before slicing.