This is a variant of one of my never-fail crowd-pleasing fallback dishes. The ricotta-spinach pie was one of the first things I learned how to make when I started cooking for myself. I first diligently followed the recipe that I found on the web. Since then, I’ve modified it several times, adding feta and other ingredients.
Tonight, I thought some mushrooms might bring a bit more flavor to the dish, so I added them in and I think the final dish is just lovely. The in-house vegetarian expert also agrees and thought the final dish was “lighter than quiche”. I attribute that to the low-fat ricotta, but maybe it was the love I put into it.
OK, fine, it’s the low-fat ricotta. Here’s how to make it:
- 10 oz. spinach, either frozen or fresh, washed and stems removed
- 8 oz. sliced baby portabella mushrooms
- 1 1/2 cups ricotta cheese (I use low fat, you can use whatever you want)
- 1 cup grated Parmesan divided into 2 1/4 cup and 1 1/2 cup portions
- 1 cup breadcrumbs
- 3 eggs
- 1/2 stick softened unsalted butter
- 1 tbsp olive oil
- salt, pepper
- 1 tablespoon dried basil
- 1/3 cup feta
- 1/4 cup sour cream or creme fraiche
- pinch of nutmeg
- Mix the softened butter, 1/4 cup of parmesan and breadcrumbs together. Press into the bottom of a 9″ pie pan, smoothing and evening mix out. Put the pie pan in the refrigerator for at least 10 minutes.
- Sautee spinach in a pan with 1/2 cup water until wilted (or thawed and warm if you used frozen). Drain. Sautee mushrooms in 1 tablespoon olive oil. Salt and pepper to taste. Drain, mix with spinach. set aside.
- Combine eggs, ricotta, sour cream, 1/2 cup Parmesan, feta, dried basil, and nutmeg together and stir until smooth and well mixed. Salt and pepper to taste. Add spinach/mushroom mix. Pour whole mess into pie pan previously prepared. Sprinkle last 1/4 cup Parmesan on top.
- Bake in a 350-degree oven for 45 minutes. Let cool one hour before slicing. Serve warm or cold.