Shelly's Recipe

SPINACH RICOTTA PIE

Category: Spinach

1 refrigerated pie crust (half of 15 oz pkg) at room temperature
1 teaspoon flour
3 tbsp butter
1 medium onion, chopped
1/2 cup sliced mushrooms
1 10 oz pkg frozen chopped spinach, thawed, squeezed dry
1/2 tsp salt
1/4 tsp white pepper and oregano
Pinch ground nutmeg
1 (16 oz) container ricotta cheese
8 oz mozzarella or Swiss cheese, grated
1 cup grated Parmesan cheese
3 large eggs, beaten to blend

Preheat oven to 350. Unfold pie crust. Press out fold lines; if crust cracks, wet fingers and push edges together to seal. Sprinkle flour over crust. Place crust floured side down in 9 inch glass or ceramic pie dish. Fold edge under and crimp decoratively.

Melt butter in skillet and add onion and mushrooms and saute until tender, about 8 minutes. Mix in spinach, and seasonings. Sauté until all liquid from spinach evaporates, about 3 minutes.

Combine ricotta, mozzarella, and parmesan cheeses in large bowl. Mix in eggs. Add spinach mixture; blend well. Spoon cheese mixture into pie crust. Bake until filling is set in center and brown on top, about 40 minutes. Let stand 10 minutes. Cut into pie wedges.