Ingredients

  • Crust
  • 220 grams flour, all-purpose
  • 55 grams butter, unsalted
  • pinch salt
  • 55 grams ricotta cheese
  • pinch nutmeg
  • 28 grams cheese, gruyere grated
  • 1 tablespoon ice water
  • Filling
  • 360 grams ricotta cheese
  • 225 milliliters whipping cream
  • 110 grams cheese, gruyere grated=grana cheese
  • 40 grams spinach cooked, dry, chop
  • pinch nutmeg
  • 3 large eggs
  • salt and pepper to taste

Directions

1. Combine flour, butter, salt, ricotta, nutmeg and cheese. Add enough water to come together. Roll and line pie plate. Chill. Bake until golden brown.
2. Filling: Mix ricotta and cream until smooth. Add cheese and spinach, nutmeg, eggs, salt and pepper and mix well. Pour filling into cooled shell and spread smooth. Bake at 350*F/175*C/GM4 to 20-22 minutes or until center is set and top is golden brown. Cool. Serve at room temperature or slightly warm.

Notes
Serving Ideas:Original serves 5.


Categories
Vegetarian Main courseAppetizer, hotBreakfast ideas
Keywords
Vegetarian Main courseAppetizer, hotBreakfast ideas
MacGourmet downloadSpinach Pie. To import, drag image to your MacGourmet recipe box.