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Spinach Ricotta Pie

For gmth and viciouswishes, and whoever else wants:

Spinach Ricotta Pie
from Moosewood Cookbook (new revised edition)

6 T butter cut into small pieces (chilled)
1 1/2 c. flour
~ 4 T cold milk (or water)

1 T butter (you know, I just realized that I automatically increase this to 1 T from the recipe's 1 t -- use the smaller measure if you like)
1 c. minced onion
1 lb. spinach, stemmed, chopped (I usually use a 10oz. package of frozen spinach, defrosted & water squeezed out)
1/2 t salt
fresh ground pepper to taste
1 t basil
1 lb. ricotta (which comes in 15 oz. rather than 16 oz. lately -- damn you, bilking ricotta dispensing corporations!)
2 beaten eggs
3 T flour
1/2 c. packed grated sharp cheese of your choice (I've used a combo of cheddar & pepper jack recently, as it is what I most often have already shredded and frozen)
dash of nutmeg


Preheat oven to 375.

Crust: Use a pastry cutter, two forks or a food processor to cut together the butter and flour until = uniformly blended/coarse crumbs (few pulses of processor to get this). Add just enough liquid to hold dough together when pinched. Roll out and form crush in 9 or 10-inch pie pan.

Filling: Melt butter in saute pan, add onion, saute for 5 min over medium heat. Add spinach, salt, pepper, basil, and cook while stirring over medium-high heat until spinach=wilted (or blended with onion and fully heated, if using defrosted spinach). Remove from heat.

Combine saute contents with rest of filling ingredients in a large bowl and mix well. Spread into the unbaked pie shell and bake for 40 - 45 minutes, until firm to the touch at center. You can serve this hot or warm or room temperature (so if you make ahead of time and refrigerate, take out of refrigerator and reheat or let come to room temp).

I sometimes make a different sort of crust if I feel like a different kind of texture or taste, or use frozen store-bought crusts. When I use store-bought frozen crusts that come in their own tins, they seem to be fairly shallow, so I usually divide up the pie filling between two of them. This is a good thing for potlucks or group brunches where you might want to feed more people: two pies for the price of one.

Tonight we're having Vegetarian Chili -- as soon as the cornbread is done! \o/



( 14 comments — Leave a comment )
Jan. 10th, 2009 12:57 am (UTC)
YAY thank you!! i was going to ask you for this when you posted, just the name of it sounded scrumptious.
Jan. 10th, 2009 02:23 am (UTC)
Oh good! It's crazy yummy, good for dinner or brunch or lunch or whatever!
Jan. 10th, 2009 01:25 am (UTC)
Jan. 10th, 2009 02:23 am (UTC)
Jan. 10th, 2009 01:45 am (UTC)
OMG, I am going to try this as soon as I can. It looks awesome, and easy, too! Thanks! :-)
Jan. 10th, 2009 02:24 am (UTC)
Woohoo, I hope you like it!
Jan. 10th, 2009 08:15 pm (UTC)
This looks scrumptious.

Does it keep for a few days? Because no one else in the family would eat it (well, maybe Aaron.)
Jan. 11th, 2009 07:41 pm (UTC)
You know, I've never had it in the house for more than 2 or 3 days -- I tend to make it for brunches or light suppers, and we just eat it before that. But I bet it would keep like 4 days at least.
Jan. 10th, 2009 08:56 pm (UTC)
Awesome! thank you so much for sharing. :)
Jan. 11th, 2009 07:41 pm (UTC)
I hope you enjoy it if you bake it! :)
Apr. 9th, 2009 10:31 pm (UTC)
THIS IS SO GOOD. I finally got a chance to make it for dinner tonight and it's like a party in my mouth. *hugs* :-)
Apr. 10th, 2009 12:31 pm (UTC)
Huzzah! I'm so glad you made it and enjoyed it!
Jan. 22nd, 2015 07:55 pm (UTC)
I have all the ingredients for this! Yay!
Jan. 24th, 2015 02:37 pm (UTC)
Yay! I hope you loved it!
( 14 comments — Leave a comment )


EntreNous cherry blossoms
your royal pie-ness

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