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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Spinach-Ricotta Pie Recipe

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This recipe for Spinach-Ricotta Pie is from The VereeTastee 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 10 oz. pkg frozen spinach
1 small jar marinated artichokes
1 small can sliced water chestnuts
16 oz. ricotta cheese
1/4 c. grated parmesan
2 eggs, beaten
1 1/2 tsp. salt
1 tsp. oregano
1 T. dried parsley

Pie Crust Recipe:
2 c. sifted flour
2/3 c. shortening
1 tsp. salt
5 T. ice cold water
Directions:
Directions:
Thaw spinach and squeeze excess moisture from it. For pie crust, combine flour, 1 tsp. salt and shortening, cutting shortening into flour until evenly dispersed. Gradually stir in ice water, one T. at a time until dough sticks together and pulls away from the bowl. Roll dough into 2 disks: one larger than the other. Line a pie plate with the larger one.

Mix together the ricotta, parmesan, spices, 1 1/2 tsp. salt and eggs. Place mixture in pie shell. Combine spinach, artichokes and water chestnuts, chopping up artichokes. Lay mix on top of ricotta mix in pie shell. Place the smaller pastry disk on top and seal all around sides to the bottom shell. Cut slits or decorative holes in top crust. Bake at 350 º for about 50 minutes or until crust is brown and filling bubbly.

 

 

 

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