Two-Cheese Spinach and Wheat Berry Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8 slices
  • 1½ Tbsp unsalted butter, divided
  • ¼ cup breadcrumbs
  • 1 Tbsp olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 cups cooked wheat berries (about 1 cup dry)
  • 10 oz frozen spinach, thawed and squeezed to remove excess moisture
  • 32 oz low-fat ricotta cheese
  • 4 oz Parmigiano-Reggiano, grated (about 1 cup)
  • 2 large eggs, lightly whisked
  • 2 large egg yolks, lightly whisked
  • ¾ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • ¼ tsp ground nutmeg
  1. Preheat oven to 375 degrees F.
  2. Butter the bottom and sides of a 9-inch springform pan with ½ tablespoon butter; sprinkle breadcrumbs inside to coat butter and then even out the remaining breadcrumbs on the bottom of the pan; set aside.
  3. In a medium skillet over medium-high heat, melt the remaining tablespoon of butter with the olive oil. Once hot, add the diced onion and cook 5-7 minutes or until softened and beginning to turn golden. Add the garlic and saute 30-60 seconds or until fragrant. Remove from heat and into a large bowl; allow to cool slightly.
  4. Add the remaining ingredients to the bowl, mixing well. Transfer mixture to the prepared springform pan and bake for 45-55 minutes or until set. Broil the pie for 1-2 minutes to brown the top before serving (be careful not to burn it!).
  5. Remove from oven and allow to cool for 5 minutes before slicing and serving.
Recipe adapted from Baking Obsession
Nutrition Information
Serving size: 1 slice Calories: 413 Fat: 23.1 Carbohydrates: 30.4 Sugar: 7.0 Sodium: 533 Fiber: 3.9 Protein: 23.8 Cholesterol: 73
Recipe by Prevention RD at