Spinach Ricotta Pie - adapted from the Moosewood Cookbook. Other greens can be substituted such as chard, beet greens, turnip greens or kale. Even our 3 and 7 year olds like cooked greens in this dish!
- 6 Tbsp butter, cut into small pieces
- 1.5 cups flour
- about 4 Tbsp cold water or milk
- 1 tsp salt
- 1 tsp butter
- 1 cup minced onion (or 1-2 bunches scallions)
- 1 lb spinach (or other greens, stemmed and finely chopped)
- 1/2 tsp salt
- freshly ground pepper, to taste
- 1 tsp basil
- 1 lb ricotta cheese
- 2 or 3 beaten eggs
- 3 Tbsp flour
- 1/2 cup (packed) grated sharp cheese of your choice
- a dash of nutmeg (optional)
- 1 cup sour cream, lightly beaten
1. Use a pastry cutter, two forks, or a food processor to cut together the butter and flour until the mixture is uniformly blended and resembles coarse cornmeal.
2. Add just enough liquid (water or milk) to hold the dough together. Press into a 9 or 10 inch pie pan. Set aside.
3. Preheat oven to 375 degrees.
4. Melt the butter in a skillet, add the onion and sauté for 5 minutes. Add spinach, salt, pepper and basil, and cook, stirring, over medium-high heat until the spinach is wilted. Remove from heat.
5. Combine all filling ingredients in a large bowl, and mix well. Spread into the unbaked pie shell.
6. For an extra rich pie, top with sour cream, spread to the edges of the crust. Dust generously with paprika.
7. Bake 40 to 45 minutes, or until firm to the touch in the center.
8. Serve hot, warm, or at room temperature.