Spinach Ricotta Pie - from the Moosewood Cookbook
- Ready In:
- 2hrs
- Ingredients:
- 14
- 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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RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.