Spinach and Salsa Pie

Total Time
43 min
8 min
35 min
This recipe is also easily doubled. We baked in a 9 by 13-inch baking dish, and cut into squares.


fat-free ricotta cheese

15 oz

chopped frozen spinach

10 oz, thawed and squeezed dry

egg white(s)

3 large, lightly beaten


1 Tbsp

table salt

¾ tsp

black pepper

¼ tsp, freshly ground

fat free salsa

¾ cup(s)

Weight Watchers Reduced Fat Mexican style blend shredded cheese

¼ cup(s), sharp variety


  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.


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 is completely dry.

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