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Italian Spinach Ricotta Pie
This is the Italian Spinach Ricotta Pie recipe.
- Prep: 15 min
- Cooking: 25 min
![italian spinach ricotta pie italian spinach ricotta pie](/sites/default/files/styles/recipe_image/public/image_file_browser/conso_recipe/italian-spinach-ricotta-pie.jpg.jpeg?itok=8WcPnyiB)
Ingredients
- 8 slices side bacon chopped
- 2 cups (500 mL) chopped fresh mushrooms
- 1/3 cup (80 mL) finely chopped onion
- 1 pkg (10 oz/300 g) frozen spinach chopped, thawed, well drained
- 1 Container (16 oz/475 g) Canadian Ricotta cheese
- 1 cup (250 mL) shredded Canadian Swiss cheese
- 1/2 cup (125 mL) grated Canadian Parmesan cheese
- 1 tsp (5 mL) dried oregano
- 1/4 tsp (1 mL) salt
- 1 egg
- Pastry for a double crust pie
- 1 can (7 1/2 oz/213 mL) pizza sauce heated
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Preparation
Preheat oven to 425 °F (225 °C).
In large skillet, cook bacon until crisp and set aside. Drain all but 1 tbsp (15 mL) of drippings until tender and liquid has evaporated.
In large bowl, combine spinach, Canadian Ricotta, Swiss and Parmesan cheeses with bacon, mushroom mixture, oregano, salt and egg; mix well.
On lightly floured board roll out two-thirds of the pastry and line a 9 inch (23 cm) pie plate, leaving 1/2 inch (1 cm) overlapping the edge. Spoon filling evenly over pastry.
Roll out remaining pastry and cover pie. Seal and flute edges; cut several steam vents.
Bake 25 minutes or until cooked and browned. Let stand 10 minutes. Cut pie into wedges and serve with hot pizza sauce.