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Spinach Ricotta Pie

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.
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.

You can also connect with Ciao Chow Linda here on Facebook, here for Pinterest or  here for Twitter.
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.
Crostata Di Marmellata Alla Sorrentina

Crostata di Marmellata alla Sorrentina

Are you ready for Pi Day? It’s coming up next week and you need to be ready with a real pie – or in this case a crostata (close enough). Of course, you all know that Pi, represented by the Greek letter π, is the ratio of a circle’s circumference to its diameter, and is commonly approximated as 3.14159.

Pi Day is celebrated around the world on March 14 (March=3rd month, and the 14th day, hence 3.14), which also happens to be the birthday of Albert Einstein, whose legacy is omnipresent here in Princeton, where the Nobel laureate gave lectures at Princeton University, but mainly served as a faculty member at the Institute for Advanced Studies from 1933 until his death in 1955.
Princeton honors Pi Day with all kinds of events, from an Einstein look-alike contest, to a pie-baking contest. (The first year of the contest, I actually won second place, with “Alessandra’s crostata.”)
I made a couple of goofs while making this crostata, but in the end, it all worked out.
It calls for a mixture of amaretti cookie crumbs to be mixed with egg, then spread on top of the jam.
But I misread the recipe and put the amaretti cookie crumbs in first, before the jam. Whoops!
Fortunately, I was able to scoop them up before I went any farther.
So after scraping out the amaretti crumbs, I put in a mixture of jams – orange and plum. You can use only one kind if you like, or mix any others – apricot and plum are delicious too.
Now is the time to spread the amaretti mixture. I didn’t have quite enough, but it was just fine. Kind of looks like peanut butter and jelly at this point, but it tastes much better.
Spread the lattice strips on top, then brush with egg.
While baking, the amaretti crumbs and eggs puff up slightly and peek through the lattice strips.
The flavor is delicious and it slices so easily you may want to eat more than just one slice. After all, you are doing research on the ratio of a circle’s circumference to its diameter, right?
Happy Pi π Day.
Want more Ciao Chow Linda? Check out my Instagram page here to see more of what I’m cooking up each day.
You can also connect with Ciao Chow Linda here on Facebook, here for Pinterest or  here for Twitter.





Crostata di Marmellata alla Sorrentina
from “The Southern Italian Table” by Arthur Schwartz
printable recipe here

your favorite pasta frolla recipe (pastry crust – I cheated this time and used one from Trader Joe’s)
1 12 ounce jar marmalade (I used a combination of plum and orange)
2 large eggs
1/2 cup finely ground amaretti cookies (about 3 ounces, depending on the brand)

Place a rack in the center of the oven. Preheat the oven to 375 degrees. Roll out the dough between sheets of waxed paper or parchment. Line a 9-inch tart or cake pan with two-thirds of the pasta frolla, bringing the pastry up the sides of the pan just to the top. Save the other third of the pastry to make a lattice top.
Mix the jams (if using two different ones) and spread evenly on the pastry.
Beat one of the eggs in a small bowl until well blended, then add the amaretti crumbs and mix well. Spread this mixture evenly over the jam filling.
Roll out the remaining pastry. With a sharp knife or rolling pastry cutter, cut it into 1/2 inch wide strips. Arrange the strips on top of the tart in a diamond-shaped lattice. Turn the edge of the bottom pastry over the edge of the lattice top.
Beat the remaining egg in a small bowl, then brush the pastry with it.
Bake the tart for 30 to 35 minutes until nicely browned. Let cool for 10 minutes, then remove the tart from the pan and finish cooling it on a rack.

Variation:
Sprinkle 2 Tablespoons of finely chopped nuts – toasted almonds, hazelnuts, or walnuts – on the bottom pastry before pouring in the marmalade or jam.
At Masseria Astapiana, Villa Giusso in Vico Equense, near Sorrento, a fifteenth century former monastery now operating as a bed and breakfast and party venue, they make a rather complex, but not difficult to accomplish, version of this tart. Instead of using 12 ounces of marmalade, use only 6 ounces. Then dip about 28 whole amaretti quickly into dry white vermouth. Arrange a layer of the cookies over the marmalade, packing them in closely and pushing them slightly into the marmalade. Now combine 2 beaten eggs with 3/4 cup toasted and finely ground almonds. Pour this over the amaretti. There should be just enough to barely cover the cookies. Arrange a lattice pastry top. Bake as above.