recipes@decwrl.UUCP (12/12/86)
SPINACH-PIE(M) USENET Cookbook SPINACH-PIE(M)
ROSALIE'S CHEESE AND SPINACH PIE
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 Gourmet magazine in
the late 1970's. I have modified the recipe somewhat from
the published version to make it less stringy and sticky.
INGREDIENTS (1 pie)
1 lb skim-milk ricotta cheese
4 oz Gruyere cheese, grated (or substitute Swiss
cheese)
1 egg, lightly beaten
10 oz cooked spinach (1 package of frozen spinach, or
use fresh)
2 small zucchini, thinly sliced
1/4 cup yellow onion, diced
5-6 large mushrooms, thinly sliced
2 oz Danish-style ham, diced
2 Tbsp butter
nutmeg, salt, and white pepper, to taste
olive oil
PROCEDURE
(1) Preheat oven to 425 deg. F.
(2) Cook the spinach. Drain thoroughly and squeeze
out all moisture possible.
(3) Heat butter over medium high flame until foamy.
Add onion, zucchini, and mushrooms, and saut'
until onion is soft and translucent.
(4) Add ham and spinach, and saut' briefly to warm
through. Remove from heat.
(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.
(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.
(7) Bake at 425 deg. F for about 30-40 minutes, until
top is browned and knife inserted in center comes
out clean.
RATING
Difficulty: easy. Time: 15 minutes preparation, 45 minutes
baking and cooling. Precision: approximate measurement OK.
CONTRIBUTOR
Pamela McGarvey
UCLA Comprehensive Epilepsy Program
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