Spinach - Ricotta Pie

This delicious main dish pie began as a recipe from my tried and true favorite The New Moosewood Cookbook by Mollie Katzen.  As a staple in our meal repertoire I make it regularly.  It's tremendously versatile adapting easily to what you have on hand. You can make it with any variety of fresh, or if necessary, frozen greens. You do need the ricotta, but you can use any kind of swiss or sharp cheese for the second burst of cheesy goodness.  Serve it hot, warm or chilled for breakfast,  lunch or dinner, alone or with a side it's sure to delight your taste buds! 

A satisfying late lunch on an early (almost) summer afternoon!

So easy to make it's sure to be a favorite!

Here is my take on Mollie’s recipe for Spinach-Ricotta Pie:

The Crust:    I use the ready to go Pillsbury crust from the refrigerator section of the grocery. 
                         Use whatever (unbaked) single crust you like best.       

The Filling:  Olive Oil to sauté veggies
                         1 medium onion, minced
                         1 lb. spinach, kale, collards, mustard or any kind of fresh or frozen green you have on                               hand. Stem and chop finely. You can use frozen straight from the bag.
                          ½ tsp. salt (I don’t use it, because of J.’s heart, but you can)
                          Freshly ground pepper to taste
                          A generous dash of nutmeg
                          2 or 3 beaten eggs
                          3 Tbs. flour
                          1 lb. ricotta cheese
                          ½ - ¾ cup (packed) swiss cheese or sharp cheese (or combo) of your liking
                          Paprika

Preheat oven to 375° F.

Heat a large skillet over medium-high heat, add the olive oil. Add onions and sauté for 5 minutes. Add spinach, salt, pepper and nutmeg, and cook, stirring until the spinach is wilted (or no-longer frozen). Remove from heat.

In a large bowl beat eggs and flour together. Stir in ricotta then swiss cheese. Add spinach/onion mixture and mix well.  Spread into the unbaked pie shell and dust generously with paprika.

Bake for 40 – 45 minutes, or until firm to the touch.  Serve hot, cold or at room temperature.  Orange wedges are one of our favorite accompaniments.  They just taste great together!

So there you have it.  Give it a try, or any of the recipes from this (or any) of the Moosewood books.  In my humble opinion they know where it’s at when it comes to vegetarian delights!

Until next time friends,
Be blessed and stitch & read with love!