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Spinach Ricotta Pie
This recipe is easy and sure to please picky young eaters. I save time by using pre-made pie crust and, sometimes, frozen spinach. It works well with other vegetables as well. Source: The Moosewood Cookbook Ingredients
- The Crust:
- 6 Tbs. butter/margarine, cut into small pieces
- 1 1/2 cups flour
- About 4 Tbs. cold water, milk, or buttermilk
- The Filling:
- 1 tsp. butter/margarine
- 1 cup minced onion
- 1 lb. spinach, stemmed and finely chopped
- 1/2 tsp. salt
- freshly ground pepper, to taste
- 1 tsp. basil
- 1 lb. ricotta cheese
- 2 or 3 beaten eggs
- 3 Tbs. flour
- 1/2 cup packed grated sharp cheese of your choice
- a dash of nutmeg
- Optional topping:
- 1 cup sour cream (may be low fat), lightly beaten
- paprika
Directions
- Use a pastry cutter, two forks, or a food processor to cut together the butter and flour until the mixture is uniformly blended and resembles coarse cornmeal.
- Add just enough liquid (water, milk, or buttermilk) to hold the dough together. Roll out the dough and form a crust in a 9-or-10 inch pie pan. Set aside.
- Preheat oven to 375 F. Melt the butter/margarine in a medium-sized skillet, add the onion, and saute for 5 minutes over medium heat. Add spinach, salt, pepper and basil, and cook, stirring, over medium-high heat until the spinach is wilted. Remove from heat.
- Combine all filling ingredients in a large bowl, and mix well. Spread into the unbaked pie shell. For an extra rich pie, top with sour cream, spread to the edges of the crust. Dust generously with paprika.
- Bake 40 to 45 minutes, or until firm to the touch at the center. Serve hot, warm or at room temperature.
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