Jess Kunke's spinach ricotta pie
Ingredients
Spinach Ricotta Pie
Makes one 9-inch pie
Makes one 9-inch pie
1 prepared pie crust
10 oz or 1 lb bag of frozen spinach
15-16 oz ricotta
a nice big handful of parmesan cheese
1-2 shallots
a few cloves of garlic
some oil for sautéing the shallots and garlic
1/2 tsp ground nutmeg
salt and pepper to taste (I tend to think I’m adding too much salt when it actually needs more) 1 egg
Directions
Take the prepared pie crust out of the fridge to thaw/warm a bit.
Thaw, rinse, and drain the spinach. Put the spinach in one or two paper towels or a cloth towel and squeeze out as much water as you can. Shake out the spinach into a big mixing bowl and use a spoon, your hands, or another utensil to break up the clumps of spinach a bit so that it will mix better with the ricotta and other ingredients.
Preheat oven to 350 degrees F.
Sauté the shallots and garlic. Combine all the ingredients except for the egg in the mixing bowl and mix them together well, tasting to see if the balance is what you want (more salt? more...?). Add the egg and mix well. Spread the filling out evenly into the pie crust; try not to leave air pockets or gaps between the crust and filling. Spread a little oil, butter, or egg across the top of the pie to help it brown in the oven. Optional: sprinkle paprika over the top of the pie.
Bake for 45-50 minutes. Let the pie cool and set for 10-15 minutes before cutting.
10 oz or 1 lb bag of frozen spinach
15-16 oz ricotta
a nice big handful of parmesan cheese
1-2 shallots
a few cloves of garlic
some oil for sautéing the shallots and garlic
1/2 tsp ground nutmeg
salt and pepper to taste (I tend to think I’m adding too much salt when it actually needs more) 1 egg
Directions
Take the prepared pie crust out of the fridge to thaw/warm a bit.
Thaw, rinse, and drain the spinach. Put the spinach in one or two paper towels or a cloth towel and squeeze out as much water as you can. Shake out the spinach into a big mixing bowl and use a spoon, your hands, or another utensil to break up the clumps of spinach a bit so that it will mix better with the ricotta and other ingredients.
Preheat oven to 350 degrees F.
Sauté the shallots and garlic. Combine all the ingredients except for the egg in the mixing bowl and mix them together well, tasting to see if the balance is what you want (more salt? more...?). Add the egg and mix well. Spread the filling out evenly into the pie crust; try not to leave air pockets or gaps between the crust and filling. Spread a little oil, butter, or egg across the top of the pie to help it brown in the oven. Optional: sprinkle paprika over the top of the pie.
Bake for 45-50 minutes. Let the pie cool and set for 10-15 minutes before cutting.
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