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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Spinach, Artichoke, Tomato, Ricotta Pie Recipe

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This recipe for Spinach, Artichoke, Tomato, Ricotta Pie is from The Davis Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick butter melted
1 small onion finely chopped
3 cloves garlic
2 eggs
1 pound ricotta
dash nutmeg
1 c. Parmesan or Romano cheese
1 10oz. box frozen spinach chopped & defrosted
1 14oz. can artichoke hearts
3 medium tomatoes, deseeded, & sliced thick
1/2 c. bread crumbs
8-10 sheets of phyllo
Directions:
Directions:
-Pre-heat oven to 400º
-Cook garlic & onion in 1T butter
-In bowl, beat egg, add ricotta, nutmeg, salt, pepper, spinach, artichokes, breadcrumbs, onion & garlic mixture.
-Add 3/4c. Parmesan or Romano cheese
-Brush springform pan with melted butter. Line with 2 layers of phyllo. Place 1 layer halfway on bottom of pan & let side fall over top of pan. Add 2nd sheet across from 1st sheet. Sprinkle with cheese & pepper. Line with other 2 sheets forming a "+".
-Add 1/2 of filling.
-Layer with tomatoes.
-Add remainder of filling.
-Fold phyllo & brush with butter. Layer with additional sheets of phyllo, brushing each with butter.
-Bake 25-30 minutes until golden brown.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15-20 minutes.

 

 

 

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