Healthier Spinach Ricotta Pie

this was a recipe from a Rachael Ray magazine that I greatly healthified, I’m posting the original recipe and my changes.  I posted this under breakfast but we often eat this for dinner.

the magazine version

• 10oz package frozen spinach, thawed and squeezed out
• 15oz container ricotta cheese
• 8oz garlic-herb spreadable cheese
• 4eggs, lightly beaten
• 1C chopped marinated artichokes

Grease a 9in pie pan with evoo.  Preheat the ovent to 375*.  In a large bowl, whisk together both cheeses and eggs.  Add the spinach, artichokes, 1/2t salt and 1/4t pepper and stir to combine.  Pour into a prepared pan and baked until golden, about 45minutes.

My Substitutions

• I use 10oz of collard greens instead of spinach
• I use fat free ricotta cheese
• I use 7oz of Farmers Cheese instead of garlic-herb spreadable
• I used and extra 1/2C of artichokes
• I had an 8inch pan so I made 1pie and 5 “muffins”

My recipe makes 5 HUGE servings for 225calories each.  Even if you use the original recipe, I highly recommend the muffins, they were the tastiest.