Ricotta Cheese Spinach and Artichoke Pie April 22, 2008

Before leaving for my three week vacation to India, I had to finish this fat free ricotta cheese I’d bought with the intentions of making cheesecake. I knew I didn’t have enough time to finish the cheesecake and so decided to use the Ricotta for a dinner entree. I found this 0 Trans Fat pie crust in Safeway and thought of making a savory pie for dinner.

What You Need

For the Pie

1. 1 Pie Crust
2. 1 Small Tub Fat Free Ricotta cheese
3. 1 Cup Eggbeaters
4. 1/2 a packet Frozen Spinach, thawed and excess water drained
5. 1/2 a packet Frozen Artichok, thawed
6. Chili flakes to taste
7. 1-2 tsp Lime juice
8. Salt & pepper to taste

For the sauce:

- 3 ChoppedTomatoes - 1 Fire roasted red bell pepper, chopped - 1/4 Can chipotle pepper in adobo sauce - salt to taste

How its done

1. Preheat the oven to 375 degrees
2. Mix the pie ingredients 2 through 8.
3. Prepare the pie crust as per instructions on the package and the put the mixture from step 1 and bake for about 20- 30 minutes till you see it browning on top.
4. While its baking, make the sauce. Heat the olive oil in a pan and add the chopped tomatoes to it. Once the tomatoes are semi-cooked, add the fire roasted bell pepper and the chipotle pepper in adobo sauce. Simmer for 5-10 minutes till the flavors meld. Turn off heat and blend with a hand blender.

Cheese and pastry- it has to be good….it was really good with the spicy sauce!!