Ingredients for Potato Broccoli Ricotta Pie
- 9 Inch Pie Shell
- 1 pound broccoli florets
- 2 cups leftover mashed potatoes
- Part Skim Ricotta Cheese
- 1/2 cup sour cream
- Scallion
- 2 large eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- Pinch of paprika
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How to Make Potato Broccoli Ricotta Pie
- Preheat oven to 350°F (175°C).
- Bring a pot of salted water to a boil. Add 1 pound of broccoli florets and cook for 3-4 minutes, until tender-crisp.
- Immediately drain the broccoli and rinse under cold water to stop the cooking process.
- In a large bowl, combine the cooked broccoli, 2 cups of leftover mashed potatoes, 15 ounces of ricotta cheese, 1/2 cup sour cream, 1/4 cup chopped scallions, 2 large eggs, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Stir gently until all ingredients are thoroughly combined.
- Pour the mixture into a 9-inch unbaked pie crust.
- Smooth the top and sprinkle with 1/4 cup grated Parmesan cheese and a pinch of paprika.
- Bake for 60-70 minutes, or until the filling is set and the crust is golden brown. Let cool for at least 10 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
16g
Fat
62g
Carbs
16g
