Spinach Artichoke Ricotta Pie Food

SPINACH RICOTTA PIE

Steps:

• Preheat the oven to 375.
• Wring the spinach dry and put in a large bowl.
• Mix together the ricotta cheese, garlic herb cheese and eggs. Add the spinach, artichokes, 1/2 teaspoon salt and1/4 teaspoon pepper and stir to combine.
• pour into crust and bake until golden, about 45 minutes.

SPINACH ARTICHOKE RICOTTA PIE

Steps:

• Preheat oven to 400F
• In a medium-sized skillet over medium-high heat, heat 1 tablespoon of butter and cook onion and garlic until soft, about 3 to 4 minutes
• Remove from heat and cool
• In a mixing bowl beat the egg, add the ricotta, nutmeg, lemon zest, salt, pepper, spinach, artichoke hearts, breadcrumbs and cooled onion and garlic mixture
• Add 3/4 cup Parmigiano Reggiano
• Reserve the filling while you prepare the spring form pan
• Melt the remaining 4 tablespoons butter and brush the entire inside of pan with it
• Line one side of the pan at a time with phyllo: Lay one sheet with the short end in the middle of the bottom of the pan
• Drape the rest of the sheet up the side of the pan and over the edge, leaving a good amount of overhang
• Brush the section on the bottom of the pan with more butter, then repeat with another sheet of phyllo on the unlined half of the pan, overlapping the sheets a bit in the center
• Sprinkle the phyllo-lined bottom of the pan with remaining Parmigiano Reggiano and season with some pepper
• Turn the pan so that one of the draped sides is facing you, and repeat the layering action in the opposite direction leaving you with lots of overhang on all the sides of the pan
• Brush with any remaining butter
• With care, transfer the ricotta filling into the phyllo-lined pan; spread it out evenly, from edge to edge, trying not tear the phyllo
• Working one at a time, fold each of draped overhang phyllo sheets over the top of the filling, pressing in down gently
• Brush each folded-over sheet with a little more butter
• Bake 25-30 minutes, until golden brown
• Let cool about 5 minutes, remove the outer ring of the pan and serve

QUICK RICOTTA AND SPINACH PIE

Steps:

• Preheat oven to 350°F.
• Sprinkle pie crust with flour.
• Melt butter in large skillet over medium heat.
• Add onion and saute until tender, about 8 minutes.
• Mix in spinach and nutmeg. Season to taste with salt and pepper.
• Saute until all liquid from spinach evaporates, about 3 minutes.
• Combine ricotta, mozzarella and Parmesan cheese in large bowl.
• Mix in eggs.
• Add spinach mixture; blend well.
• Spoon spinach mixture into pie crust.
• Bake until filling is set in center and brown on top, about 45-50 minutes.
• Let stand 10 minutes.
• Enjoy!

ITALIAN SPINACH AND RICOTTA PIE

Steps:

• Place spinach in a skillet over medium heat and cook until wilted, 3 to 5 minutes. Drain, squeeze dry, and chop finely.
• Heat 1 tablespoon butter in a skillet over medium heat and add onion. Cook until onion starts to soften, about 3 minutes. Add spinach and cook and stir for 2 minutes. Remove from heat and transfer to a bowl to cool slightly, about 5 minutes.
• Stir ricotta cheese, Parmesan cheese, 2 whole eggs, nutmeg, salt, and pepper into the cooled spinach mixture.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan or pie dish.
• Unwrap the phyllo dough. Keep covered with a damp cloth to prevent phyllo sheets from drying out.
• Lay 1 sheet of phyllo over the buttered dish flush with the edge so that excess phyllo hangs over on only one side of the dish. Brush lightly with melted butter. Top with another sheet of phyllo at a slight angle to the first one. Continue in this manner, with up to 12 sheets, brushing each sheet with butter and working clockwise to lay each at a slight angle to the previous sheet.
• Spoon cheese and spinach mixture evenly into the phyllo-lined dish. Using the back of a spoon, make six indentations in the filling, then carefully place 1 egg yolk in each. Season each yolk with salt and pepper and drizzle with a bit of melted butter.
• Take the extra phyllo dough hanging over the edges of the dish and fold it over to the centre to cover the filling, 1 sheet of phyllo at a time, brushing each one with butter. Brush the top of the whole pie with butter.
• Bake in the preheated oven until the phyllo pastry is a dark golden brown, about 40 minutes. Remove and let cool slightly before slicing. Serve warm.

SPINACH AND RICOTTA TART

Steps:

• Preheat oven to 400 degrees. Prick pie shell (9" pie pan) and prebake in hot oven for 5-8 minutes until lightly browned. Turn oven down to 350 degrees when pie crust is done.
• Cook spinach until thawed and warm. Drain very well, squeezing excess moisture out with hands. (Do not precook spinach if using fresh).
• Saute onion in butter and stir in spinach, salt, nutmeg and black pepper.
• In separate bowl, combine Ricotta cheese, cream Parmesan cheese and eggs and blend well.
• Add spinach mixture and stir well.
• Pour into prebaked pie shell and bake at 350 degrees for 50 minutes or until custard is set.
• Garnish with finely chopped parsley and sliced cherry tomatoes if desired.
• May be served hot or room temperature.