Spinach Ricotta Pie
1 and 1/3 C flour
1/3 C canola oil
1/2 tsp. salt
2 Tbsp. cold water
Preheat oven to 475° F.
In a small bowl, mix flour and salt together. Add the oil and mix until all of the flour is moistened. Gently use hands, if needed, to incorporate the flour and the oil. Sprinkle in the water, one tablespoon at a time, tossing with a fork until all of the water is absorbed. Gather the pastry into a ball. Flatten the ball at the bottom of a 9 inch pie plate and gently press the crust in the bottom and up the sides of the pan. Work slowly – the crust will become easier to work with as you press it. The crust will go 3/4 of the way up the sides of the pie plate.
Prick bottom and sides of the pastry with a fork. Bake 10 – 12 minutes until light brown and cool approx. 20 minutes before filling. Allow the oven to cool down as well.
1 baked pie crust
1 red onion, diced
1 Tbsp. olive oil and 1 Tbsp. butter
1 large egg, slightly beaten
15 oz. part-skim ricotta
1 pkg. frozen, chopped spinach, cooked and drained with paper towels
1/3 C shredded sharp cheddar cheese (Vermont Cabot preferred)
2 Tbsp. grated parmesan cheese
Preheat oven to 350° F.
Melt butter and olive oil over medium heat and sauté onion for 5 – 10 minutes. Add to cooked spinach, along with the ricotta and cheddar cheeses and the egg. Spoon the filling into the pie crust, reserving approximately 1 cup for another recipe as it will not all fit in the crust and it’s important not to overfill the pie. The extra filling should be refrigerated and used within 24 hours due to the raw egg (perhaps in a mini-calzone).
Bake 30 – 40 minutes. Allow to cool 5 minutes before serving. Store extra pie in the refrigerator for up to 4 days.
***Recipe courtesy of http://www.nourishednation.wordpress.com ***