Spinach Ricotta Pie with a Hint of Feta |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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We've got a new local dairy (in such a small country, local also means national), that makes some of the best cheeses (and soy milk and soy puddings). This recipe really showcases their ricotta and feta cheeses. This is a great vegetarian dish to serve, we usually have some kind of variation after the Yom Kippur fast day. I also like to add some za'atar in with the oregano. Ingredients:
1/3 cup olive oil |
1 large onion, thinly sliced |
2 bunches spinach, cut into ribbons and thoroughly dried (1 pound) |
1 1/2 cups ricotta cheese |
4 eggs |
1 cup feta cheese, crumbled |
1 tablespoon dried oregano |
salt and pepper, to taste |
Directions:
1. Preheat the oven to 375 degrees F.
2. Heat the oil in a heavy pot over high heat.
3. Add the onion and saute until translucent, about 3 minutes.
4. Add the spinach in batches, if necessary, and saute until the ribbons are just wilted.
5. Lightly beat the ricotta and the eggs together in a bowl.
6. Add the spinach mixture, feta, oregano and salt and pepper.
7. Mix thoroughly.
8. Pour the batter into a greased 9 x 13 inch pan.
9. Bake for about 40 minutes, until the top is lightly browned.
10. Serve warm or at room temperature.
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