Spinach Ricotta Pie

Crust

• 1 cup unbleached all-purpose flour
• 1/4 cup whole wheat flour
• 1/3 cup cold unsalted butter
• 3 tablespoons cold, low-fat buttermilk

1. Combine the white and wholewheat flour. Using 2 knives, cut in the butter. Add the buttermilk.
2. Pull the dough into a ball. Chill in fridge for 1 hour.

Filling

• 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

1. Preheat oven to 375 degrees.
2. In a large skillet, melt the butter over medium heat. Add the onion and cook until limp, about 5 minutes.
3. 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.
4. Remove from heat and season with salt and pepper.
5. In a large bowl, beat the eggs. Add ricotta, cheese, sour cream, nutmeg and lemon zest. Mix well and set aside.
6. Roll out chilled dough and place in a 9-inch pie plate.
7. 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.
8. Bake 45 minutes. Allow pie to rest for 15 minutes before cutting and serving.