Spinach Ricotta Pie (Print Version)
# Ingredients:
→ Base
01 -
1 ready-to-use pastry shell
02 -
2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed)
03 -
1½ cups creamy ricotta
→ Egg Mixture
04 -
3 eggs, large size
05 -
½ cup cream, heavy type
06 -
⅓ cup Parmesan, freshly grated
07 -
1 cup mozzarella, shredded finely
→ Aromatics & Seasonings
08 -
1 tablespoon oil from olives
09 -
½ onion, diced small
10 -
2 garlic cloves, minced finely
11 -
pepper and salt as needed
12 -
¼ teaspoon ground nutmeg (if desired)
13 -
1 tablespoon fresh herbs, chopped (if desired)
# Instructions:
01 -
Cook the diced onion with olive oil till soft and clear. Toss in garlic, then add spinach and cook till it shrinks down. Set aside to cool.
02 -
Mix eggs, cream, ricotta and Parmesan in a bowl. Add a pinch of salt, some pepper, and nutmeg if you want.
03 -
Stir the cooled veggie mix into your egg blend. Throw in mozzarella and herbs if you're using them.
04 -
Empty the mixture into your pastry shell. Stick it in a 375°F oven for about 45-50 minutes till it gets golden and doesn't jiggle. Let it sit for 10 minutes before you cut it.
# Notes:
01 -
Works with both homemade or grocery store crusts
02 -
Put foil on the crust edges if they get too brown
03 -
Tastes good hot or cooled down