Ricotta and Spinach Pie
In the deep freeze of winter, it’s perfectly acceptable to consult the deep freeze for ingredients. Actually, for some recipes, it’s a year round money/time saver. Fresh spinach cooks down to practically nothing. Frozen spinach, therefore, is an incredible bargain in that it is pre-cooked, having already relinquished most of it’s liquid, but it has more bulk than you’d get from one bunch or bag of the fresh.
For wonderful frozen ingredient #2, I recommend puff pastry for the crust. You can make a pie crust from scratch, which is actually not that difficult…but meh.
Italian, Greek, French…all of the above? This is my embellishment on my mom’s pie, and one of her staple meals when we were growing up. For more Greek version I sometimes add feta and prepare lasagna style between sheets of phyllo dough.
Ricotta and spinach pie
- 2 packages frozen spinach
- 1 package frozen puff pastry
- 1 onion
- 2 cloves garlic
- 1 container ricotta
- 2 eggs
- 2 tablespoons dill
- 2 tablespoons oregano (fresh) or 1/4 teaspoon dried
- salt and pepper
For this you will need a spring-form pan ideally, but a regular pie pan can substitute. Thaw the spinach overnight or nuke in a microwave to thaw. Press the water out through a strainer, or cheese cloth. Mince the onion and garlic and saute in a teaspoon of olive oil and a pad of butter until translucent. In a large bowl, mix the spinach with 1 cup of ricotta cheese, the eggs, a large pinch of salt and pepper, and 1/3 cup of grated Parmesan. Add the onion and garlic mixture. Chop herbs and mix into the filling.
Preheat the oven to 350. To prepare the pie crust, spread the puff pastry on a floured cutting board, and roll out the creases. Shape the puff pastry to the spring form pan. Add the filling and mold the corners to form a rough crust around the edges (much like a crosstata). Bake for 45 minutes to an hour.