Sunday, September 30, 2012

Spinach-Ricotta Pie

Source: New Moosewood Cookbook

1 frozen 9-inch deep dish pie shell, unthawed
1 TB butter
1 cup chopped onion
1 pound spinach (6 cups loose), stemmed & chopped
1/2 tsp salt
1/4 tsp pepper
1 tsp basil
15 oz. ricotta cheese
3 eggs, beaten
3 TB flour
1/2 cup shredded cheddar
paprika to top

1.  Preheat oven to 375.  Melt butter in large deep skillet; add onion & saute 5 minutes over medium heat.  Add spinach, salt, pepper, & basil; cook (stirring occasionally) until spinach is wilted.  Remove from heat.
2. In large bowl combine ricotta, eggs, flour, & cheddar.  Stir in spinach mixture; spread into pie crust & sprinkle with paprika.  Bake 1 hour or until cooked in the middle.  Let cool 10 minutes before serving.

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