If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This comes from my mother's collection of Pennsylvania Dutch recipes. From its pristine condition, I doubt she ever made this pie. Like so many home cooks, myself included, she had a large file of must-try-this-sometime recipes. I played with the preparation, added lemon zest and nutmeg, and opted for Gruyere instead of the "sharp cheese" listed in the original ingredients. I baked it in my Mom's pie plate that she had in her kitchen before I was born, many moons ago. - Lizthechef - Lizthechef
Food52 Review: Lizthechef’s Spinach Ricotta Pie is oozing with homespun charm. With just a few wonderful tweaks, she’s churned out some really great flavors. Without overpowering it, the Gruyere lends a nice assertive contrast to the more mellow ricotta and the subtle warmth from the nutmeg is balanced nicely by her clever addition of Meyer lemon zest. I did blind bake the crust for about 10 minutes before pouring the filling in and it turned out nice and flaky. Make sure to use a superior whole-milk ricotta, as an average one might be easily lost here. - TiggyBee - TiggyBee
- 1 cup unbleached all-purpose flour
- 1/4 cup whole wheat flour
- 1/3 cup cold unsalted butter
- 3 tablespoons cold, low-fat buttermilk
- Combine the white and wholewheat flour. Using 2 knives, cut in the butter. Add the buttermilk.
- Pull the dough into a ball. Chill in fridge for 1 hour.
- 1 6-ounce package baby spinach, roughly chopped
- 1 small yellow onion, finely chopped
- 3 tablespoons unsalted butter
- 3 tablespoons unbleached all-purpose flour
- kosher salt
- ground white pepper
- 3 large eggs
- 1 pound ricotta
- 1/2 cup Gruyere, grated
- 1/2 cup low-fat sour cream
- dashes freshly grated nutmeg
- 1 teaspoon Meyer lemon zest
- Sweet paprika
- Preheat oven to 375 degrees.
- In a large skillet, melt the butter over medium heat. Add the onion and cook until limp, about 5 minutes.
- Add the flour and stir to coat the onions. Cook 2 minutes. Add the spinach and cook, stirring, until the spinach is wilted and bright green.
- Remove from heat and season with salt and pepper.
- In a large bowl, beat the eggs. Add ricotta, cheese, sour cream, nutmeg and lemon zest. Mix well and set aside.
- Roll out chilled dough and place in a 9-inch pie plate.
- Add the spinach-onion mixture to the ricotta filling. Pour the pie filling into the crust. Smooth with spatula or the back of a large spoon. Sprinkle with paprika.
- Bake 45 minutes. Allow pie to rest for 15 minutes before cutting and serving.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Cheap Feast
- This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta
How to be a Nacho Ninja
5 new ways to enjoy your snack.
How to be a Nacho Ninja
Listing What We Like
Go play outside!
DIY Herb Rubs
3 Ways to Compost