Subj : Spinach Ricotta Pie
To : All
From : Ben Collver
Date : Fri Sep 29 2023 13:17:29
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Spinach-Ricotta Pie
Categories: Dinner, Pies
Yield: 1 Pie
MMMMM---------------------------CRUST--------------------------------
1 c Flour; (approximately 4:1
-parts white to whole-wheat
-is nice)
1/2 c Butter; cold
1/4 ts Salt; (if butter is
-unsalted)
3 tb Buttermilk; cold; (tastes
-more special than water)
MMMMM--------------------------FILLING-------------------------------
1 lb Ricotta cheese
3 Eggs; beaten
1/2 lb Spinach; chopped
1 sm Onion; diced
Butter
Black pepper
1/2 ts Salt
1/2 ts Basil
3 tb Flour
1/2 c Sharp cheese; grated
1 ds Nutmeg
MMMMM--------------------------TOPPING-------------------------------
1 c Sour cream
Paprika
Time to prepare: 3 hours
Crust:
Try to work quickly so ingredients stay cold.
Cut together flour and butter. Use a pastry cutter or two forks. If
butter is unsalted, add 1/4 ts salt.
When the mixture is uniformly blended, add buttermilk. Use buttermilk
instead of water to give this crust a totally worthwhile specialness.
Use enough so that mixture holds together enough to form a ball.
Chill the dough at least one hour.
Filling:
Saute spinach and onion in butter with black pepper, salt, and basil.
Mix everything together, blending well. Spread into unbaked pie
shell. Top with sour cream spread to edges of crust and a generous
application of paprika.
