Spinach Ricotta Pie - from the Moosewood Cookbook
Ready In: 2 hrs
Serves: 6
Ingredients
Crust
- 1 cup flour
- 1⁄3 cup butter, cold
- 3 tablespoons buttermilk, cold
Filling
- 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
- 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.
- To make the filling, saute spinach and onion. Add black pepper, salt and basil. Mix in bowl with ricotta cheese, eggs, flour, cheese,.
- and nutmeg. Spread into unbaked pie shell. Top with sour cream and paprika. Bake at 375 degrees for 40-45 minutes.
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