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Salami And Spinach Pie Recipe
|Frozen chopped spinach||10 Ounce, thawed (1 Package)|
|Olive oil||2 Tablespoon (Progresso)|
|Thinly sliced mushrooms||2 Cup (32 tbs)|
|Ricotta cheese||15 Ounce (1 Container)|
|Shredded fontina cheese||3⁄4 Cup (12 tbs)|
|Oregano leaves||1⁄2 Teaspoon, crushed|
|Ground black pepper||1⁄8 Teaspoon|
|Sweet fried peppers||6 Ounce, deep fried|
|9 inch baked pie shell||1 , chilled (With High Rim)|
|Italian salami slices||3 Ounce, slivered (Thin Slices)|
Serving size: Complete recipe
Calories 2923 Calories from Fat 1833
% Daily Value*
Total Fat 209 g322.2%
Saturated Fat 89.6 g447.9%
Trans Fat 0 g
Cholesterol 1234.9 mg
Sodium 4992.5 mg208%
Total Carbohydrates 128 g42.6%
Dietary Fiber 9.3 g37.3%
Sugars 16.7 g
Protein 133 g265.8%
Vitamin A 617% Vitamin C 361.3%
Calcium 248.2% Iron 84.6%
*Based on a 2000 Calorie diet
Preheat oven to 425° F.
Squeeze as much liquid from the spinach as possible; set aside.
In a medium skillet heat olive oil until hot.
Saute until light brown; set aside.
In a large mixing bowl beat eggs, ricotta and fontina cheeses, oregano, salt, black pepper and reserved spinach until blended.
Stir in sweet fried peppers and reserved mushrooms.
Pour into pie shell.
Arrange salami in a decorative pattern on the top.
Bake for 15 minutes.
Lower temperature to 375° F.
Bake until a knife inserted in the center comes out clean, 35 to 45 minutes.
Cool for 10 minutes before serving.