Difficutly: moderate
Time: 1 Hour
Portion: 6 servings
Ingredients:
1 refrigerated pie crust at room temperature
1 tsp all purpose flour
3 Tbsp butter
1 medium onion chopped
1 10 oz pkg frozen chopped spinach. Thawed and squeezed dry
1/2 tsp salt
1/2 tsp pepper
1/4 tsp ground nutmeg
115 oz container of ricotta cheese
8 oz mozerella cheese
1 C Parmesean cheese
3 large eggs beaten
Directions:
Preheat oven to 350. Unfold pie crust. Press out fold lines. If the crust cracks wet fingers and push edges together to seal. Sprinkle flour over crust. Place crust floured side down into 9 inch glass or ceramic pie dish. Fold edge under and crimp. Melt butter in heavy skillet over medium heat. Add onion and saute until tender…about 8 minutes. Mix in spinach, salt, pepper and nutmeg. Saute until all liquid from spinach evaporates. About 3 minutes. Combine ricotta, mozerella, and parmesean in large bowl. Add spinach mixture and blend well. Spoon cheese mixture into pie crust. Bake until filling is set in center and brown on top. About 40 minutes. Let stand 10 minutes then cut pie into wedges to serve.