SPINACH RICOTTA PIE - FROM THE MOOSEWOOD COOKBOOK

Spinach Ricotta Pie - from the Moosewood Cookbook image

Provided by Cook4_6

Categories Brunch

Time 2h

Yield 6 serving(s)

Number Of Ingredients 14

Previous Next

1 cup flour
1/3 cup butter, cold
3 tablespoons buttermilk, cold
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

Steps:

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.

Nutrition Facts : Calories 472.4, Fat 32.8, SaturatedFat 19.5, Cholesterol 185, Sodium 349.8, Carbohydrate 26.7, Fiber 1.8, Sugar 3, Protein 18.5