Moosewood Spinach Ricotta Pie
Equipment
- Mixing bowls
- Rolling Pin
- Pie pan 9-inch
- Skillet
- Whisk
- Pastry cutter or food processor
Ingredients
For the Crust
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter chilled and cubed
- 3-4 tablespoons ice water
For the Filling
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 10 ounces fresh spinach chopped (or 1 package frozen, thawed and drained)
- 1 cup ricotta cheese
- ½ cup feta cheese crumbled
- 2 eggs beaten
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup grated Parmesan cheese for topping
Instructions
Prepare the Crust
- In a bowl, mix the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough holds together. Roll into a ball, wrap in plastic, and chill for 30 minutes.
Sauté the Vegetables
- Heat olive oil in a skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in garlic and spinach, cooking until the spinach wilts (or until the moisture evaporates if using frozen spinach). Remove from heat and let cool slightly.
Make the Filling
- In a bowl, mix the ricotta, feta, eggs, nutmeg, salt, and black pepper. Stir in the cooled spinach mixture.
Assemble the Pie
- Roll out the chilled dough and press it into a greased 9-inch pie pan. Pour the spinach-ricotta mixture into the crust and spread evenly. Sprinkle with Parmesan cheese.
Bake
- Preheat the oven to 375°F (190°C). Bake for 35-40 minutes, or until the filling is set and the top is lightly golden.
Cool & Serve
- Let the pie cool slightly before slicing. Serve warm or at room temperature.