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Handmade Artisan Cheese from the Mountains of Vermont
453 East Road
Bennington, Vermont 05201
802-440-9950

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RECIPES

SPINACH RICOTTA PIE

  • 1 refrigerated pie crust (half of 15 oz. pkg.) at room temperature
  • 1 teaspoon all purpose flour
  • 3 tablespoons butter
  • 1 medium onion, chopped
  • 1 10-oz. pkg. frozen chopped spinach, thawed, squeezed dry
  • teaspoon salt and pepper
  • ground nutmeg
  • 1 16-0z. container ricotta cheese
  • 8 ounce mozzarella cheese, grated
  • 1 cup grated parmesan cheese
  • 3 large eggs, beaten to blend

Preheat oven to 350. Unfold pie crust. Press out fold lines; if crust cracks, wet fingers and push edges together to seal. Sprinkle flour over crust. Place crust floured side down in 9-inch glass or ceramic pie dish. Fold edge under and crimp decoratively.

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

Combine ricotta, mozzarella, and parmesan cheeses in large bowl. Mix in eggs. Add spinach mexture; 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. Cut into pie wedges.

Maplebrook Farm | Bennington, Vermont | (802) 440-9950 | contact@maplebrookvt.com