- 6 tbs. butter
- 1 ½ c flour
- 4 tbs cold water, milk or buttermilk
- 1 tsp. butter
- 1 c. minced onion
- 1 lb. stemmed and finely chopped spinach
- ½ tsp salt
- 1 tsp basil
- 1 lb ricotta cheese
- 2-3 eggs beaten
- 3 tbs flour
- ½ c. grated sharp cheese
- fresh ground pepper to taste
Adapted from Moosewood Cookbook
V- P- K+
- Cut together the butter and flour using a pastry cutter, two forks or a food processor. The mixture should be uniformly blended, similar to coarse corn meal.
- Add enough liquid to hold the dough together and roll out to form a crust for a 9 or 10-inch pie dish.
- Preheat oven to 375°. In a medium sized pan melt butter; add the onion and sauté for 5 minutes stirring occasionally. Add the spinach, salt, basil, pepper and continue to cook on medium heat until the spinach is cooked. Take off the heat.
- In a large bowl combine the all filling ingredients and mix well. Spread into the unbaked pie shell.
- Bake 40-45 minutes or until firm in the center. Serve warm or hot.
Spinach Ricotta Pie is a delightful creation inspired from the Moosewood cookbook. I started making it regularly a few years ago to bring to friends about a month or so after they had their babies. Those women ravenous from breastfeeding enjoyed sinking their teeth into it! The spinach is excellent for increasing iron, ricotta gives a good dose of calcium and eggs boost protein and other vitamins and minerals. And postpartum women are not the only ones to enjoy this dish- hungry children, husbands, mama’s, partners and friends will enjoy every bite as well!
Vata types can eat freely. High Pitta and Kapha types who are sensitive to whole eggs (either to their cholesterol or heaviness) can occasionally enjoy this dish or prepare with egg whites. Kapha types can reduce the cheese and add more spinach and add extra freshly ground pepper.