October 02, 2009
style="margin: 0in 0in 0pt">3 tablespoons butter
into small pieces
teaspoon ground black pepper
large eggs, beaten to blend
Fold out the pie crust once it has come to almost room temperature. I do encourage the more industrious and baking
inclined amongst you to make your own pie crust. It certainly is better homemade. But I wanted to cook this
spinach ricotta pie on a weeknight, and I’m still not all that adept at baking, so I’m going to opt
for the pre-made dough.
"margin: 0in 0in 0pt; text-indent: 0.25in">As you roll out the crust into the dish, fix any cracks or tears with
a water-moistened finger and push the dough back together. Sprinkle a little flour all over one side of the crust
and place it floured side down in a 9 inch pie pan. A glass or ceramic pan will brown the crust evenly without
heat. Add in the onions and sauté, stirring, until they turn translucent and tender. Meanwhile, make
sure the spinach is thawed and squeezed out in a colander as dry as possible. We don’t want a soggy pie!
sauté the mixture until any extra liquid from the spinach evaporates, which should only take a few more
minutes. Then set the pan aside.
style="margin: 0in 0in 0pt; text-indent: 0.25in">Now beat the eggs in the bottom of a large bowl. Add in the
ricotta, mozzarella, and parmasean and mix until uniform. Add in the spinach on onions mixture and blend
well. Now scoop in the filling into the pie pan. No need to par-bake the dough for this type of pie.
style="margin: 0in 0in 0pt; text-indent: 0.25in">
out evenly over the whole pie. Finally, generously sprinkle the yogurt with paprika, which will brown nicely and
add some color in the oven.
"margin: 0in 0in 0pt; text-indent: 0.25in">Speaking of which, let’s pop this puppy into the oven for about
40 miunutes, until the filling is set and doesn’t jiggle too much when gently shaken. The yogurt should have
browned a bit and lost enough of its moisture to form a few cracks. When the pie is done, let it stand for at
least 10 minutes before cutting into slices and serving.
ricotta pie recipe. But I happen to have a nice bunch of local leeks and shallots, which both have a sweeter taste
than regular onions, so we’ll use a bit of each. I also have some local goat parmesan and feta, which will
make an awesome addition. Feel free to try out this recipe using other greens or even other veggies, so long as
they don’t have too much moisture.