Artichoke, Spinach, and Ricotta Pie

  • Servings: 6


Olive oil
4 eggs
8 ounces ricotta cheese
4 ounces Parmesan, grated
1 cup marinated artichokes, roughly chopped
1 bunch spinach, kale, or other sturdy greens, thinly sliced (about 3-4 cups)
Salt and freshly ground black pepper


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