Spinach And Ricotta Pie - Dilly Schwartz
Can be baked earlier in the day and served at room temperature or reheated. Either way, the bottom will remain crisp. Makes 8 to 10 servings.
1 10 or 11 inch prebaked pie shell
1-3/4 lbs fresh spinach
3 tbsp olive oil
4 scallions, including green parts - chopped fine
1 1/4 cups freshly grated Parmesan cheese
1 1/4 lbs whole milk ricotta
4 eggs (room temperature) lightly beaten
Freshly ground black pepper
Preheat oven to 375°. Discard spinach stems & wilted leaves and wash spinach to remove any sand. Drop into a large pot of boiling water and let water return to the boil. Drain spinach at once and refresh with cold water. Take small batches of spinach in your hands and squeeze out as much liquid as possible. Wring out, in batches, in a dish towel to dry very well. Chop spinach medium fine, in batches, in a food processor fitted with a steel blade. Remove each batch to a bowl before processing the next one.
Heat oil in a skillet until hot. Add scallions and sauté over low heat until soft. Add spinach and sauté, stirring, for a few minutes. Transfer to a bowl, let cool a little and mix in 1 cup of the Parmesan cheese, the ricotta and eggs. Season well.
Place prebaked pie shell on a thin flat baking sheet or oven liner. Spread filling in shell and sprinkle with remaining Parmesan cheese. Bake in lowest third of oven for about 25 minutes, or until top is firm but still wobbly.
Place pie on an elevated object, such as a coffee can, and let the rim fall down. Either slide the pie to a flat serving platter or place two large, wide spatulas underneath and lift to a platter.
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