Vegetable: Ricotta Spinach Pie

posted by Emma 07-13-100 10:03 PM

Ricotta Spinach Pie

1 unbaked pie crust, room temperature, see below
1 teaspoon all purpose flour
3 tablespoons butter
1 medium onion, chopped
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 (15-ounce) container ricotta cheese
8 ounce mozzarella cheese, grated
1 cup grated Parmesan cheese
3 large eggs, beaten to blend

Preheat oven to 350°F. Fit pie crust in 9-inch-diameter pie dish. Fold edge under and crimp decoratively.

Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Mix in spinach, salt, pepper and nutmeg. Sauté until all liquid from spinach evaporates, about 3 minutes.

Combine ricotta, mozzarella and Parmesan cheeses in large bowl. Mix in eggs. Add spinach mixture; blend well. Spoon cheese mixture into pie crust. Bake until filling is set in center and brown on top, about 40 minutes. Let stand 10 minutes.

Pate Brisee

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into small pieces

Combine the flour, salt, and sugar in food processor. Add butter; process until mixture resembles
coarse meal, about 8 to 10 seconds. To make by hand, place dry ingredients in large bowl. Add
butter; blend with pastry cutter until mixture resembles coarse meal.

Add 1/4 to 1/2 cup ice water in a slow steady stream through feed tube of food processor with
machine running, until the dough holds together for no longer than 30 seconds. If making by hand,
mix dough with a wooden spoon, adding water until dough just holds together.

Turn dough onto piece of plastic wrap. Press into flat circle or rectangle, depending on what
shape you intend to roll out pastry to. Wrap in plastic wrap, and refrigerate at least 1 hour. May be
frozen, double-wrapped in plastic, for several months.
Makes enough dough for two 9-inch pie crusts.

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