I mentioned yesterday that February is National Pie Month! woo hoo
I must confess that I don't really swoon over pies the way that many do. In fact, I don't really swoon over desserts in general. . . I'd far rather have something savoury.
You'll recall that I was busy trying to use up a oversupply of ricotta cheese throughout the past few weeks. I had one container left when I found this recipe while searching the blogs. I LOVED the great spinach ricotta pies we found on just about every street corner in Greece and was curious to see how it would taste in a regular pie shell instead of wrapped with layer after layer of flaky phyllo.
It turns out pretty darn good!
If you're looking for a savoury alternative to a sweet pie with which to celebrate national pie month you won't go wrong with this!
Spinach and Ricotta Pie
1 9" prepared pie crust
1 tablespoons butter
1 medium onion, finely chopped
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
8 ounce mozzarella cheese, grated
1 cup freshly-grated Parmesan cheese
1 15-ounce container ricotta cheese
3 large eggs, beaten to blend
1/3 cup basil pesto
1/4 teaspoon ground nutmeg
Preheat oven to 350° F
Place a large skillet over medium heat. Sauté the chopped onion in the butter until very soft and translucent, about 12 minutes. Mix in the thawed, squeezed spinach.
Combine remaining ingredients in a large mixing bowl. Add the spinach/onion mixture and stir to combine all ingredients thoroughly.
Transfer filling to prepared pie crust. Bake in the preheated oven for 45 to 55 minutes, until puffed and golden. Let stand at least 15 minutes before serving.