Spinach and Salsa Senorita Pie

Spinach and Salsa Senorita Pie


15 oz fat-free ricotta cheese

10 oz chopped frozen spinach, thawed and squeezed dry

3 large egg white(s), lightly beaten

1 Tbsp cornstarch

¾ tsp. sea salt

¼ tsp. black pepper, freshly ground

¾ cup Salsa Senorita (any variety)

1/4/ cup low-fat shredded cheddar cheese, sharp variety


Preheat oven to 375 degrees.  Spray a 9-inch pie plate with nonstick spray

Combine the ricotta cheese, spinach, egg whites, cornstarch, salt and pepper in a large bowl.  Scrape the filling into the pie plate.  Spread the salsa over the top and out to the edges. Bake until the filling is set, and a knife inserted in the center comes out clean, about 30 minutes.  Sprinkle the pie evenly with the cheddar cheese.  Bake until the cheese is melted, about 5 minutes.  Let stand 10 minutes before cutting into 8 slices.  Yields 1 slice per serving.

Note:  To thaw the spinach quickly, place it in a microwavable bowl and microwave on High for 2 minutes, stirring once, until thawed.  Make sure to thoroughly squeeze the water from the spinach so it s completely dry.

Weekend Cooking - March 27, 2011