This no-crust spinach pie is a healthy and simple recipe to put in your lunch or dinner rotation! Spinach provides a fully loaded, nutrient rich package in a small amount of calories. Dark leafy greens such as spinach are important for skin, hair and bone health and also provide iron and vitamins and minerals.
If you are worried about spinach being high in oxalates, don’t be. While there have been studies indicating that oxalate foods such as spinach inhibit calcium absorption, the reduction is quite small and should not prevent you from eating spinach. The many valuable nutrients it contains far outweighs this concern. If you would like an alternative though, you can use kale instead, which also is a nutrient dense vegetable boasting high amounts of calcium and vitamin K.
Yield: 4 servingsPrep Time: 20 minutesCook Time: 40 minutesTotal Cook Time: 1 hour
2 Tbsp. cold-pressed extra virgin olive oil
1 cup organic mushrooms, sliced
1 cup organic red bell pepper, sliced
1 lb. ricotta cheese
9 ounces frozen organic spinach, drained
4 organic eggs
1 cup grated cheese blend
Preheat oven to 350°F
Heat oil in a heavy nonstick skillet over medium-high heat
Sauté mushrooms and peppers 5-7 minutes, or until softened
Blend all ingredients together and season with salt and pepper to taste
Pour into a buttered pan and top with cheese blend