Spinach-Ricotta Pie

Spinach and ricotta aren't quite the only ingredients you'll need for this slow cooker pie -- you'll also have to grab artichoke hearts and roasted red sweet peppers. Fill your own homemade pastry, then let your slow cooker do the rest.

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  • Makes: 12 servings
  • Prep: 25 mins
  • Slow Cook: 3 hrs 30 mins (high)
  • Stand: 30 mins

Spinach-Ricotta Pie

Directions

  1. Line a 6-qt. oval slow cooker with foil. Coat foil with cooking spray; remove foil liner from cooker. Prepare Homemade Pastry. On a lightly floured surface, roll pastry into a 14x11-inch oval. Transfer to foil liner and return to cooker. Fold down top edges of pastry to make an even crust that extends 1 to 1 1/2 inches up the sides.
  2. In a large bowl combine remaining ingredients. Spread mixture into crust.
  3. Cover and cook on high 3 1/2 hours or until crust is golden, giving crockery liner a half-turn halfway through if possible. Turn off cooker. If possible, remove crockery liner from cooker. Let stand, uncovered, 30 minutes before serving.

Homemade Pastry

Directions

  1. In a bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pea size. Sprinkle 1 tablespoon of the water over part of the mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour, gradually adding water until dough begins to come together. Gather it into a ball, kneading gently until it holds together.
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Nutrition Facts (Spinach-Ricotta Pie)

  • Per serving:
  • 252 kcal ,
  • 18 g fat
  • (9 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 77 mg chol. ,
  • 312 mg sodium ,
  • 15 g carb. ,
  • 1 g fiber ,
  • 3 g sugar ,
  • 7 g pro.

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