Directions:
- Make Pastry.
- Blend together flour, salt, butter, and shortening with your fingertips, or a pastry blender just until most of the mixture resemble coarse meal with small (roughly pea-sized) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork until incorporated.
- Squeeze a small handful: if it doesn't hold together, add ore ice eater 1 tablespoon at a time, stirring until just incorporated, then test again. (Do not overwork mixture or pastry will be tough.)
- Turn out mixture onto a lightly floured surface and divide into 8 portions. With the heel of your hand smear each portion once or twice in a forward motion. Gather dough together with a scraper and divide in half. Form into 2 balls, then flatten into 2 (5 inch disks). Chill, wrapped in plastic wrap until firm, about 1 hour.
- Roll out 1 disk (keep the other chilled) into an 11 inch round on a lightly floured surface with a floured rolling pin, then fit into pie plate. Trim excess dough, leaving a 1/2 inch overhang, then fold overhang under and crimp decoratively. Chill 30 minutes.
- Make Filling while Shell Chills.
- Bring 1 inch of water to a boil in a 5 to 6 quart heavy pot. Stir in spinach and cook, covered over moderate heat until just wilted, approximately 1 minute. Drain in a colander and, when cool enough to handle, squeeze dry.
- Wash leeks in a bowl of cold water, then lift out and drain.
- Heat olive oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking, then saute red onion, leeks and carrots, stirring occasionally until onion is golden, about 6 minutes. Add zucchini, garlic, thyme 1/4 teaspoons salt, and 1/8 teaspoons pepper. Saute stirring occasionally, until zucchini is just tender, 3 to 4 minutes. Remove from heat and cool completely.
- Stir together ricotta, spinach, sauteed vegetables, Gruyere and the remaining 1/2 teaspoons salt and 1/8 teaspoons pepper.
- Assemble and Bake Pie:.
- Put baking sheet in the middle of oven and preheat to 425°F
- Roll out remaining disk of dough into an 11 inch round on a lightly floured surface with a floured rolling pin and cut into 10 (3/4 inch wide) strips. Spoon filling into chilled pie shell. Arrange 5 pastry strips, 3/4 inch apart, over filling, trimming ends of strips. Arrange the remaining 5 strips, 3/4 inch apart over the other strips to form a lattice pattern, trimming ends. Press ends of the lattice onto edge of pie shell.
- Brush egg wash over pastry lattice and edge. Bake on hot baking sheet until the pastry is golden and filling is set, about 25 to 30 minutes. Transfer pie of a rack and cool to warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 618.1 Kcal (2588 kJ) | ||
| Calories from fat | 376.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.81g | 64% | |
|---|---|---|---|
| Cholesterol | 133.33mg | 44% | |
| Sodium | 420.04mg | 18% | |
| Potassium | 742.48mg | 16% | |
| Total Carbs | 38.67g | 13% | |
| Sugars | 2.5g | 10% | |
| Dietary Fiber | 3.7g | 15% | |
| Protein | 22.81g | 46% | |
| Vitamin C | 35.5mg | 59% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2.9mg | 16% | |
| Calcium | 467.8mg | 47% | |
| Amount Per 100 g | |||
| Calories | 196.77 Kcal (824 kJ) | ||
| Calories from fat | 119.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.31g | 64% | |
|---|---|---|---|
| Cholesterol | 42.45mg | 44% | |
| Sodium | 133.72mg | 18% | |
| Potassium | 236.37mg | 16% | |
| Total Carbs | 12.31g | 13% | |
| Sugars | 0.79g | 10% | |
| Dietary Fiber | 1.18g | 15% | |
| Protein | 7.26g | 46% | |
| Vitamin C | 11.3mg | 59% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.9mg | 16% | |
| Calcium | 148.9mg | 47% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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