October 26, 2005

Spinach Ricotta Pie

spinach ricotta pie


Ingredients:

1 lb frozen leaf spinach, chopped (defrosted and squeezed dry)
15 oz ricotta cheese
1/8 cup Parmesan
4 oz feta, crumbled
5 eggs
1 small onion, chopped
3 cloves garlic, chopped
3 tablespoon olive oil
1 medium tomato, sliced
1/4 teaspoon nutmeg
2 tablespoons Italian bread crumbs

Directions:

Preheat oven to 325. In large pan, saute onion and garlic over low heat in olive oil until soft and fragrant. Add spinach, saute 2-3 minutes or until it looks dry. Add salt and pepper to taste. Remove from heat. In bowl, combine Parmesan, ricotta and nutmeg. Add the spinach mixture and stir to combine. Taste for seasoning. Add eggs, combine thoroughly. Using olive oil, grease a 12 cup baking dish. Dust with bread crumbs, shake to remove excess. Pour in spinach mixture. Arrange tomato slices on the surface, sprinkle with feta. Bake 1 hour or until hot through and golden brown.