Spinach Ricotta Pie - from the Moosewood Cookbook |
|
 |
Prep Time: 1 Minutes Cook Time: 45 Minutes |
Ready In: 46 Minutes Servings: 6 |
|
I had this delightful dish at a great friend's home and my daughter fell in love with the recipe and has requested it for her birthday meal. It is quite delicious! Ingredients:
1 cup flour |
1/3 cup butter, cold |
3 tablespoons buttermilk, cold |
1/2 lb chopped spinach |
1 onion, small diced |
salt and black pepper |
1/2 teaspoon basil |
1 lb ricotta cheese |
3 eggs, beaten |
3 tablespoons flour |
1/2 cup cheese, grated sharp |
1 dash nutmeg |
1 cup sour cream |
paprika |
Directions:
1. To make the crust,cut together flour with butter until uniformly blended. Add buttermilk. Chill at least one hour in a ball. Roll out into 9 pie crust.
2. To make the filling, saute spinach and onion. Add black pepper, salt and basil. Mix in bowl with ricotta cheese, eggs, flour, cheese,.
3. and nutmeg. Spread into unbaked pie shell. Top with sour cream and paprika. Bake at 375 degrees for 40-45 minutes.
|
|