Spinach Ricotta Pie From The Moosewood Cookbook 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.

MINI SPINACH AND COTTAGE CHEESE PIES

Steps:

• Preheat oven to 375 degrees F.
• Heat oil in heavy pot over medium high heat.
• Saute onion and garlic until onion is starting to turn yellow, not quite brown.
• Add spinach in batches and saute until wilted.
• In bowl, beat cottage cheese, eggs, oregano, salt and pepper if using, together.
• Add spinach mixture and mix thoroughly.
• Spoon batter into muffin tin, fill 3/4 full - I use paper cupcake liners. This makes about 16 to 18 muffins. I just use my dozen cupcake pan, and then put the leftover mix into small ramekin cups.
• Variation: grease the muffin tin, then cut flour tortillas (use a flattened out cupcake liner as a template) into rounds, carefully push the tortillas into greased muffin cups, fold over excess tortilla from the side. Fill 3/4 full with mixture.
• Top each muffin with heaping teaspoon of crumbled feta.
• Bake until top starts to brown, about 30 minutes (without tortilla) or increase time to about 35 to 40 minutes with tortilla.

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!

RICOTTA SPINACH PIE

Steps:

• Preheat oven to 350°F. Unfold pie crust. Press out fold lines; if crust cracks, wet fingers and push edges together to seal. Sprinkle flour over crust. Place crust floured side down in 9-inch-diameter glass or ceramic pie dish. Fold edge under and crimp decoratively.
• Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Mix in spinach, salt, pepper and nutmeg. Sauté until all liquid from spinach evaporates, about 3 minutes.
• Combine ricotta, mozzarella and Parmesan cheeses in large bowl. Mix in eggs. Add spinach mixture; blend well.
• Spoon cheese mixture into pie crust. Bake until filling is set in center and brown on top, about 40 minutes. Let stand 10 minutes. Cut pie into wedges.