Recipe for Spinach-Ricotta Pie

As you might know, I love pie. Fruit pies. Meringue pies. Savory pies. Pies remind me of my grandma’s house. She’s a master pie-maker, and as you know, I use her pie crust recipe.

Spinach-Ricotta Pie

Spinach-Ricotta Pie

Spinach-Ricotta Pie
Recipe is originally from the Moosewood Cookbook.

Ingredients:

1 tsp butter
1 cup minced onions
1 lb spinach, stemmed and finely chopped
1/2 tsp salt
freshly ground pepper
1 tsp basil
1 lb ricotta cheese
3 beaten eggs
3 tbsp flour
1/2 packed cup grated sharp cheese (I used cheddar.)
a dash of nutmeg

Optional topping: 1 cup sour cream and paprika (I didn’t do this as Jason’s not big on sour cream.)

Create pie crust. I used this recipe.

Pie Crust for Spinach-Ricotta Pie

Pie Crust for Spinach-Ricotta Pie. Plus leftovers for more pies.

Preheat oven to 375°.

Melt the butter in a medium-sized skillet. Add the onion and saute for 5 minutes over medium heat. Add spinach, salt, pepper, and basil and cook until the spinach is wilted. Remove from heat.

Combine all ingredients in a large bowl and mix well.

Mixing the ingredients

Mixing the ingredients

Spread into the pie crust.

Putting the mix into the crust

Putting the mix into the crust

Add cheese topping here if you choose.

Pie with half of its cheese topping on

Pie with half of its cheese topping on

Me sticking the pie in the oven

Me sticking the pie in the oven

Bake 40 to 45 minutes or until firm to the touch. Serve hot, warm, or at room temperature.

This Spinach-Ricotta Pie is ready to eat

This Spinach-Ricotta Pie is ready to eat

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This entry was posted on Friday, January 29th, 2010 at 10:38 am and is filed under Main Dish. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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