recipes@decwrl.UUCP (12/12/86)
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.RH MOD.RECIPES-SOURCE SPINACH-PIE M "5 May 86" 1986
.RZ "ROSALIE'S CHEESE AND SPINACH PIE" "A rich spinach pie with ham and cheese"
I ate this dish at Cafe Le Rat in Middleburg, Virginia, and was delighted to
find their recipe in \fIGourmet\fR magazine in the late 1970's.
I have modified the recipe somewhat from the published version to make it
less stringy and sticky.
.IH "1 pie"
.IG "1 lb" "skim-milk ricotta cheese" "500 g"
.IG "4 oz" "Gruyere cheese," "120 g"
grated (or substitute Swiss cheese)
.IG "1" "egg,"
lightly beaten
.IG "10 oz" "cooked spinach" "300 g"
(1 package of frozen spinach, or use fresh)
.IG "2" "small zucchini,"
thinly sliced
.IG "\(14 cup" "yellow onion," "50 g"
diced
.IG "5\-6" "large mushrooms,"
thinly sliced
.IG "2 oz" "Danish-style ham," "50 g"
diced
.IG "2 Tbsp" "butter" "30 g"
.IG "" "nutmeg, salt, and white pepper,"
to taste
.IG "" "olive oil"
.PH
.SK 1
Preheat oven to
.TE 425 220 .
.SK 2
Cook the spinach.
Drain thoroughly and squeeze out all moisture possible.
.SK 3
Heat butter over medium high flame until foamy. Add onion, zucchini,
and mushrooms, and saut\z\(aae until onion is soft and translucent.
.SK 4
Add ham and
spinach, and saut\z\(aae briefly to warm through.
Remove from heat.
.SK 5
In mixing bowl,
mix together ricotta cheese and vegetables. Add grated cheese and blend.
Add beaten egg and blend thoroughly.
Season to taste with nutmeg, salt and white pepper.
.SK 6
Grease quiche pan with just enough olive oil to coat. Pour in mixture
and smooth the top with a spatula. Dot with 3\-4 pats of butter.
.SK 7
Bake at
.TE 425 220
for about 30\-40 minutes, until top is browned and knife inserted in
center comes out clean.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 minutes preparation, 45 minutes baking and cooling.
.I Precision:
approximate measurement OK.
.WR
Pamela McGarvey
UCLA Comprehensive Epilepsy Program
{ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam