- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Serving: For a Party
Spinach Ricotta Pie
Tidbits....This pie is always the first dish to disappear on my buffet table. It is savory and light and almost looks "too good" to eat! You can take a shortcut with ready made pie crust pastry or use my favorite pie crust recipe.
Ingredients
- Filling
- Spinach - 2 cups chopped
- Ricotta - 1 cup
- Greek yogurt - 1/2 cup
- Eggs - 2
- Parmesan Cheese - 1/2 cup grated
- Pine nuts - 1/2 cup
- Nutmeg - Freshly ground (about 1/2 tsp.)
- Salt and white pepper - To taste
- Ready Made Pie Crust
- Extra Flaky Pie Crust
- Flour - 3 cups
- Butter - 250 g
- Salt - 1 Tbl.
- Egg - 1
- Water - 1/4 cup
- White vinegar - 1 Tbl.
Instructions
- Steam wet spinach leaves 2 or 3 minutes just until wilted.
- Drain and chop.
- Mix ricotta, yogurt and eggs until well blended.
- Stir in spinach and Parmesan. Stir in half of pine nuts nutmeg, salt and pepper.
- Pour into prepared crust and sprinkle remaining pine nuts overtop
- Decorate top with pie crust strips and rosettes
- Bake at 375° for 35 minutes until golden.
Extra Flaky Pie Crust
- Cut butter and salt into flour and mix with fork until crumbly. Pour in egg, water and vinegar all at once.
- Knead quickly on lightly floured surface and form a ball. Wrap in Saran and let rest 1/2 hour.
- Roll out in circle. With remaining dough, cut off enough for strips and rosettes.
