An easy, slightly different (and pretty darn amazing, if I do say so myself) take on a classic dish. If you don't absolutely love this, you can come over and poke me in the eye.
- 2 (9 inch) frozen deep dish pie shell (or homemade crusts, if you're feeling bold and time is on your side!)
- 15 ounces part-skim ricotta cheese
- 3 large eggs
- 1 egg white
- 2 cups pre-shredded mozzarella cheese
- 6 -8 ounces fresh spinach leaves, chopped (uncooked)
- 1 small vidalia onion, finely chopped
- 1 large tomato, diced
- 3 -4 ounces fresh basil leaves, chopped (no cheating by using dried basil!!!)
- 2 -3 dashes salt
- 2 -3 dashes black pepper
- 1 pinch garlic powder (to taste)
- Pre-heat oven to 350 degrees.
- In a large mixing bowl, combine ricotta cheese, 1 cup shredded mozzerella and 3 eggs. Mix well!
- Stir in chopped spinach, onion, tomato, salt, spices and fresh basil.
- Sprinkle 1/2 cup shredded mozzarella into one 9" pie crust, then fill with cheese/spinach/egg, etc. mixture. There may be some left over -- do not overfill!
- Top with remaining 1/2 cup shredded mozzarella.
- Give yourself a pat on the back -- you're doing okay!
- Carefully place remaining (thawed and flattened) frozen pie crust on top and pinch edges with a fork. Remember to cut a few slits in the top crust or your pie will explode!
- Place on the middle rack of your nicely pre-heated oven and let it hang out for about 30 minutes. When the half-hour is up, pull the little guy out and brush egg white on the top surface (this will not only make your pie nice and shiny, but also very happy).
- Pop back in the oven for 10-15 minutes until the top is a nice golden brown.
- Let cool for about 10 minutes before serving.
- note: This recipe happens to be vegetarian, but I'm certain it would be delicious with some sausage in the mix. Feel free to experiment!
i had to use frozen spinach as it's all i could get and used a small red onion since it's what i had. i also skipped the top crust, not only because i didn't have two but because i wanted to cut some fat and carbs. only issue with that theory was that it's a TON of filling for a single crust pie so i used a couple small quiche molds for the extra and topped it all with mozza. just cooked uncovered for 40 min, the ones without the crusts bubbled over a little bit but the main one didn't (odd). th bottom crust didn't cook very well and it didn't really set properly. perhaps if i used a dryer ricotta or added a bit of corn starch it would firm up. could be a result of using frozen spinach. also think i should have pre-cooked the crust at least halfway and maybe fried the onion. very fresh tasting but also kinda runny. not worth a poke in the eye but i think it needs some twiquing. also think i could add some vegetarian ham to good results.