<<back           CHEESE AND SPINACH PIE

 

A rich spinach pie with ham and cheese

         INGREDIENTS (1 pie)
1 lb     skim-milk ricotta cheese
4 oz     Gruyere cheese, grated (or substitute Swiss cheese)
1     egg, lightly beaten
10 oz     cooked spinach (1 package of frozen spinach, or use fresh)
2     small zucchini, thinly sliced
¼ cup     yellow onion, diced
5–6     large mushrooms, thinly sliced
2 oz     Danish-style ham, diced
2 Tbsp     butter
    nutmeg, salt, and white pepper, to taste
    olive oil
PROCEDURE

(1)     Preheat oven to 425º F.
(2)     Cook the spinach. Drain thoroughly and squeeze out all moisture possible.
(3)     Heat butter over medium high flame until foamy. Add onion, zucchini, and mushrooms, and sauté until onion is soft and translucent.
(4)     Add ham and spinach, and sauté briefly to warm through. Remove from heat.
(5)     In mixing bowl, mix together ricotta cheese and vegetables. Add grated cheese and blend. Add beaten egg and blend thoroughly. Season to taste with nutmeg, salt and white pepper.
(6)     Grease quiche pan with just enough olive oil to coat. Pour in mixture and smooth the top with a spatula. Dot with 3–4 pats of butter.
(7)     Bake at 425º F for about 30–40 minutes, until top is browned and knife inserted in center comes out clean.
RATING

Difficulty: easy. Time: 15 minutes preparation, 45 minutes baking and cooling. Precision: approximate measurement OK.