1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
1 Tbsp. mint leaves, chopped
1 tsp. lemon zest
1 container (16 oz.) ricotta cheese
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* Made with quality cheeses crafted in the USA.
Let's Make It
Heat oven to 425ºF.
Heat oil in medium fry pan, cook onion and garlic until softened. Add spinach, cook an additional 5 min until spinach is wilted. Cool 5 minutes. Add ricotta cheese, mint and lemon zest, mix well.
Place pie crust on baking sheet; spread with spinach cheese mixture to within 1/2 inch of edge. Sprinkle with shredded cheese. Fold over edge of pastry to partially cover spinach cheese mixture.
Bake 20 to 25 min. or until crust is golden brown.
If you haven't tried one of the varieties of sweet onions--Vidalia, Maui, Texas Sweet or Walla Walla--you don't know what you're missing. Mild, juicy and super sweet, these onions are delicious when used either raw or cooked.
Serve with a fresh fruit salad.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.