Spinach Ricotta Pie

This recipe is easier and heartier than a traditional quiche. Make it even easier by using a store bought pie shell. We like this for brunch or for a supper with a mixed salad.

• Ready In: 1 hr 5 mins
• Yields: 1 pie

Ingredients

• 1  cup flour
• 1⁄3 cup  cold butter
• 3  tablespoons  cold buttermilk (or water)
• 1  lb ricotta cheese
• 3  beaten eggs
• 1  package frozen chopped spinach, thawed and squeezed dry
• 3  tablespoons flour
• 1⁄2 cup  grated sharp cheddar cheese
• 1  dash nutmeg
• 1  cup sour cream
•  paprika

Directions

1. Cut together the flour and cold butter.
2. Use two forks or a food processor.
3. When the mixture is uniformly blended, add about 3 tablespoons cold muttermilk.
4. Blend until the dough hold together enought o form a ball.
5. Chill for at least 1 hour.
6. Carefully roll out into circle and fit into pie pan.
7. Mix ricotta, eggs, spinach, flour, grated cheese and nutmeg.
8. Spread this mixture into the unbaked pie shell.
9. Top with sour cream, spreading to the edges of the crust.
10. Sprinkle with paprika.
11. bake in a preheated 375F oven for 40-45 minutes.