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Spinach and salsa pie

1
Points® value
Total Time
43 min
Prep
8 min
Cook
35 min
Serves
8
Difficulty
Easy
This super simple pie has only eight ingredients and comes together in under 45 minutes. Serve as a main with a mixed green salad or as a side with some roasted chicken or pork tenderloin. The creamy spinach filling topped with ooey-gooey melted cheddar cheese is kid-friendly as well. Try serving this on your next brunch buffet. Make sure to thoroughly squeeze the water from the spinach so it is completely dry. This recipe is also easily doubled. We baked in a 9 by 13-inch baking dish, and cut into squares.

Ingredients

Fat free ricotta cheese

15 oz

Chopped frozen spinach

10 oz, thawed and squeezed dry

Egg whites

3 large, lightly beaten

Cornstarch

1 Tbsp

Table salt

¾ tsp

Black pepper

¼ tsp, freshly ground

Salsa

¾ cup(s)

Weight Watchers Reduced-fat Mexican style shredded cheese

¼ cup(s), sharp variety

Instructions

  1. Preheat the oven to 375°F. Spray a 9-inch pie plate with nonstick spray.
  2. 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.

Notes

To thaw the spinach quickly, place it in a microwavable bowl and microwave on High for 2 minutes, stirring once, until thawed.

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