Sunday, May 8, 2011

Spinach, Beet Green and Ricotta Pie

Just like collard greens, spinach is extremely good for you. Spinach was the vegetable that made Popeye super strong! This vegetable is full of vitamin K, vitamin A, manganese, calcium, iron, and vitamin C.  It can help prevent bone problems and cancer.  This recipe will use spinach in such a way that everyone will want to eat it.  Since we received a fairly large share of beet greens in this week's box, I decided to add about 1/2 cooked beet greens with 1/2 cooked spinach. I was a little worried that the red from the beet greens would create an odd colored dish but, as you can see, it still looks appetizing.  I also wanted to make a homemade crust rather that use a prepared pie crust so go ahead and use your favorite crust recipe if you have one.   Hopefully, you will love this recipe and love eating it!
Spinach, Beet Greens, and Ricotta Pie

Spinach, Beet Green and Ricotta Pie

Crust (or use a 9" prepared pie crust)
  • 1/2 cup cornmeal (we didn't have any so we used semolina flour instead)
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons butter
  • 2 to 4 tablespoons ice water

  • 1 tablespoon olive oil
  • 1 medium onion
  • 10 ounces of cooked spinach (I used beet greens as well)
  • 8 ounces of mozzarella cheese, grated
  • 1 cup freshly-grated Parmesan cheese
  • 15 ounces of ricotta cheese (we used homemade)
  • 3 large eggs, beaten to blend
  • 1/3 cup basil pesto (homemade from last summer)
  • 1/4 teaspoon ground nutmeg
  • ground pepper to taste
Making Crust (Optional):

  1. Coat a 9-inch deep-dish pie plate with cooking spray. 
  2. Mix cornmeal and flour in a bowl.  Add egg and butter and mix together.  Add water, 1 tablespoon at a time, until a dough ball forms. This will form a sticky mass of dough.  Press into pan.  If dough is too sticky, add a little cornmeal. 

Making Pie:
  1. Preheat oven to 350˚ F
  2. Place a large skillet over medium heat. Saute the chopped onion in the butter until very soft and translucent, about 12 minutes.  Mix in the spinach and other greens. 
  3. Combine remaining ingredients in a large mixing bowl.  Add the spinach/onion mixture and stir to combine all ingredients thoroughly.
  4. 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. 

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