I vowed to cook from one cookbook a week about a zillion weeks ago, and in those zillion weeks, three have existed in which I’ve come anywhere close to meeting my goal.
The first week found me working out of Dinner, a Love Story.
In the second, I made a valiant attempt at using a cookbook on loan from a friend of a friend. I returned the cookbook, but not before snapping pictures of a couple other recipes I want to try.
And during the third week, I spent a chunk of my time with two vegetarians, so it was Moosewood or bust.
Spinach ricotta pie had to be included because spinach is one of Wooden Nickels’ fave foods.
To make spinach ricotta pie, you will need:
For the crust:
- 1 C flour (4/5 C white and 1/5 C wheat works well)
- 1/3 C cold butter (if unsalted, add 1/4 tsp. salt)
- 3 T buttermilk (took me about 5 T)
To make the crust, cut together flour and butter. If using salt, add now. When mixture is uniformly blended, add about buttermilk, 1 T at a time, until mixture holds together enough to form a ball. Wrap dough tightly in plastic wrap and chill at least one hour.
For the filling:
- 1 lb. ricotta cheese
- 3 beaten eggs
- 1/2 lb. chopped spinach
- 1 small, diced onion
- 2 T butter
- salt and pepper to taste
- 1/2 tsp. basil
- 3 T flour
- 1/2 C grated sharp cheese (I used cheddar)
- dash nutmeg
Saute spinach and onion with butter, salt, pepper, and basil till spinach is bright green and barely wilted. Remove from heat, and set mixture aside to cool. Mix everything else together, blending well.
Roll out pie shell and spread in pie dish.
Add spinach to egg mixture, and mix till incorporated. Spread mixture into pie shell.
Bake in oven preheated to 375 degrees 40-45 minutes, and serve immediately.