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.