Spinach and Salsa Pie
- Total Time
This recipe is also easily doubled. We baked in a 9 by 13-inch baking dish, and cut into squares.
fat-free ricotta cheese15 oz
chopped frozen spinach10 oz, thawed and squeezed dry
egg white(s)3 large, lightly beaten
table salt¾ tsp
black pepper¼ tsp, freshly ground
fat free salsa¾ cup(s)
WeightWatchers Reduced Fat Mexican style blend shredded cheese¼ cup(s), sharp variety
- Preheat the oven to 375°F. 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 longer. Let stand 10 minutes before cutting into 8 slices. Yields 1 slice per serving.