Spinach Ricotta Pie
I wish I had thought to post this before Easter, because it would have made the perfect meal to serve on Fridays during Lent. But it still is a good one to keep in your back pocket for those nights when you want a meatless meal.
I made this using a store bought pie crust, making it easy to get on the table in a snap, but use your favorite homemade crust recipe if you have time.
The recipe comes from “Blue Plate Special,” a memoir by Kate Christensen, read by my book group nearly a year ago. It’s a passionately written account of her unorthodox childhood and relationships as she navigates her way through adulthood. Through the sometimes painful, sometimes joyous, and frequently tumultuous events, food is the sustaining thread throughout. It’s well worth a read.
The recipe comes from “Blue Plate Special,” a memoir by Kate Christensen, read by my book group nearly a year ago. It’s a passionately written account of her unorthodox childhood and relationships as she navigates her way through adulthood. Through the sometimes painful, sometimes joyous, and frequently tumultuous events, food is the sustaining thread throughout. It’s well worth a read.
And if you have a food, travel or family story you’ve been wanting to write down for posterity, now is the time to start. We’ve got only a couple of spots left for our memoir writing retreat on Lake Como, Italy. Join us for an unforgettable week in this enchanting location in late September. Get more information by going to www.italyinotherwords.com
Want more Ciao Chow Linda? Check out my Instagram page here to see more of what I’m cooking up each day.
Spinach Ricotta Pie
from Kate Christensen’s “Blue Plate Special”
1 onion minced
1/4 cup olive oil
1 10-ounce frozen box of spinach, thawed
a dash of cayenne pepper, basil,
salt and pepper
1 pound ricotta cheese
3/4 cup shredded cheddar cheese
4 eggs
Sauté the onion in the olive oil. Add the spinach, the herbs and spices. Beat the eggs, then blend in the ricotta cheese and the cheddar cheese, plus the sauteed onion and spices. Stir. Turn everything into a store bought or homemade pie shell. Bake at 375 degrees for about 45 minutes until golden brown on top.
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It looks delicious! A heavenly combo.
Cheers,
Rosa
la faccio anche io e piace sempre a tutti.Uso la ricotta di pecora, aggiunge un tocco saporito in più ! Un abbraccio
This looks so good, and, coincidentally, similar to the quiche I posted on Instagram yesterday. Your retreat sounds like a dream. Maybe I'll be able to join you one of these times. xx
My son-in-law makes a delcious spinach pie and frequently contributes it to our family's holiday meals. I will show him this recipe and see how it compares. It loook delcious!
I'm making this today-I have all the ingredients on hand and can't wait to try it!
Such a beautiful spinach pie! I am trying my hand at growing spinach this spring so would love to try this.
Spinach and ricotta is such a classic combination. This could be an everyday version of torta pasqualina…
Nothing better than ricotta with spinach, a go to recipe at any time of year.