Spinach & Ricotta Pie
by Dawn Murray: Allenwood, New Jersey
from Epicurious
try w/phyllo or puff pastry instead of pie crust, or crustless
- 6
Ingredients
- 1 refrigerated pie crust (half of 15-ounce package), room temperature
- 1 teaspoon all purpose flour
- 3 tablespoons butter
- 1 medium onion, chopped
- 1 10-ounce package frozen chopped spinach, thawed, squeezed dry
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1 15-ounce container ricotta cheese
- 8 ounce mozzarella cheese, grated
- 1 cup grated Parmesan cheese (i used less)
- 3 large eggs, beaten to blend
Preparation
Step 1
Preheat oven to 350°F.
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-* For pie:
Unfold pie crust. Press out fold lines; if crust cracks, wet fingers and push edges together to seal. Sprinkle flour over crust. Place crust floured side down in 9-inch-diameter glass or ceramic pie dish. Fold edge under and crimp decoratively.
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-* For puff pastry:
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-* Cut each sheet into 9 squares;
Cut parchment paper squares larger than dough
Place each dough square on a parchment square & fold each into a section of a muffin tin
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-* Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Mix in spinach, salt, pepper and nutmeg.
Sauté until all liquid from spinach evaporates, about 3 minutes.
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--* Combine ricotta, mozzarella and Parmesan cheeses in large bowl. Mix in eggs. Add spinach mixture; blend well.
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--* Spoon cheese mixture into pie crust or puff pastry cups
Bake until filling is set in center and brown on top, about 40 minutes for pie or 15 -20 mins for pastry cups. Let stand 10 minutes.
Cut pie into wedges.