Spinach and Ricotta Pie, Great For a
Winter Night's Supper
by: Bobby McDonald
Are you like most people, looking for something new, bright and filling to serve, on a cold winter's night? Try the following recipe that adds spinach, ricotta cheese, and offers a warming and comfortable taste to your dinner table. Serve it with a salad, your favorite dessert, and tea or wine, and you have your meal complete!
Spinach and Ricotta Pie
Serves 8-10
For pastry:
3 cups all-purpose flour
1 teaspoon baking powder
2 tablespoons sugar
8 tablespoons (1 stick) salted butter, cut into 32 pieces
4 tablespoons non-hydrogenated vegetable shortening
3 large eggs
1 tablespoon water
For filling:
2 12-ounce bags frozen spinach
1 16-ounce container part-skim ricotta cheese
1 cup grated Parmigiano Reggiano
2 teaspoons each salt and freshly ground pepper
1 teaspoon grated nutmeg
4 large eggs, beaten
Place the butter and shortening in the freezer for 10-15 minutes to chill thoroughly.
Place dry ingredients in the food processor bowl and pulse several times to combine. Add the butter and shortening and pulse again until sandy, 12-15 times. Beat the water into the eggs and add to the processor, and process until the dough starts to form a ball around the blade. Divide the dough into two pieces, one comprising two-thirds of the dough. Form each piece into a flat disk, wrap tightly with plastic wrap, and refrigerate at least 1 hour.
Defrost the spinach in the microwave, then squeeze bone-dry in a colander or a dish towel. Place in a large bowl and stir in the cheeses, salt, pepper and nutmeg. Taste the filling and correct the seasonings as necessary; it should be slightly over-seasoned since it will be eaten cold. Stir in the eggs. Set aside.
Set the rack at the lower-middle position and heat oven to 350F.
Roll the larger piece of dough into a circle large enough to line a 9-inch springform pan. Tuck the pastry into the pan, letting the excess hang over the sides. Spread the filling onto the pastry, leveling and smoothing the top. Roll out the second piece of dough and set over the filling. Trim the excess, tuck the edges under, and crimp. Cut an X in the center and pull back the corners to leave a vent for the filling as it cooks.
Bake the pie for 60-70 minutes, until the pastry is golden-brown and the filling that peeks through the opening in the crust looks dry and set. Cool completely before eating, and refrigerate any leftovers.
_____
