Easter Or Christmas Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 292.8
- Total Fat: 13.5 g
- Cholesterol: 101.3 mg
- Sodium: 599.3 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 1.8 g
- Protein: 22.8 g
View full nutritional breakdown of Easter Or Christmas Pie calories by ingredient
Introduction
We found this recipe years ago in a magazine I dont remember which. It has been a family tradition since then. It originally called for ham but I like turkey better. We will add veggies if we have more on hand. Its delicious and easy to make the night before and heat up for Christmas morning. We found this recipe years ago in a magazine I dont remember which. It has been a family tradition since then. It originally called for ham but I like turkey better. We will add veggies if we have more on hand. Its delicious and easy to make the night before and heat up for Christmas morning.Number of Servings: 8
Ingredients
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Pie Crust:
1 cup of flour
1 tbsp of crisco
water
Filling:
1 cup turkey breast meat in short strips
1 cup red bell peppers same length as turkey (green peppers work well too)
16 oz of ricotta cheese
8 oz of mozzarella cheese
2 eggs
1 tbsp parsley (dry or fresh)
1 package of frozen chopped spinach defrosted
Directions
Prepare the pie crust. Cut the crisco into the flour until it looks like cornmeal. Mix in water a little at a time until the dough begins forming a ball around the fork. Roll out to fit your pie tin (I use a 9 inch pie tin) you should have enough for a top and bottom piece.
Dry the defrosted spinach in paper towels to remove excess moisture.
Heat the olive oil over medium heat. Add the turkey breast and red peppers and sauté until slightly brown. Set aside to cool.
Mix together the ricotta cheese, half the mozzarella, eggs, and parsley.
Begin to layer in the pie crust. I like the turkey and peppers first then spinach then some of the mozzarella cheese then the ricotta mixture repeating until all ingredients are used.
Bake at 375 for 45 minutes until crust is golden brown.
If making ahead bake for 30 minutes at 375 and refrigerate overnight then 15 the next morning.
Sometimes if I have spinach leftover and I'll make scrambled eggs and spinach for my daughter or others who arent fond of the peppers or ricotta.
Number of Servings: 8
Recipe submitted by SparkPeople user BETTERJULIA.
Dry the defrosted spinach in paper towels to remove excess moisture.
Heat the olive oil over medium heat. Add the turkey breast and red peppers and sauté until slightly brown. Set aside to cool.
Mix together the ricotta cheese, half the mozzarella, eggs, and parsley.
Begin to layer in the pie crust. I like the turkey and peppers first then spinach then some of the mozzarella cheese then the ricotta mixture repeating until all ingredients are used.
Bake at 375 for 45 minutes until crust is golden brown.
If making ahead bake for 30 minutes at 375 and refrigerate overnight then 15 the next morning.
Sometimes if I have spinach leftover and I'll make scrambled eggs and spinach for my daughter or others who arent fond of the peppers or ricotta.
Number of Servings: 8
Recipe submitted by SparkPeople user BETTERJULIA.