Pie for Dinner

Sorry Ian, this is hardly a BBQ recipe. I have to say I'm pretty excited that it's getting to that time of year though! But I made this tasty pie a couple weeks ago and have been meaning to post it. Anyhow, my mother gave me her old copy of the Moosewood Cookbook a few months ago. I love this cookbook, I've read it cover to cover, yet I rarely cook out of it. I've decided to change that starting with the Spinach Ricotta Pie.


The Moosewood's Spinach Ricotta Pie

Yield: One 9" pie

Cut together 1 cup of flour and 1/3 cup of cold unsalted butter and ¼ t. salt. Then add about 3 Tbs. cold buttermilk and mix together lightly. Gather together into a disk, wrap and chill for at least an hour.

Roll out into a thin disc to fill a 9" pie pan and set aside.

The Filling:

1 lb. ricotta cheese
3 eggs, beaten
½ lb. chopped spinach – sautéed in butter with black pepper, ½ tsp. salt and ½ tsp. butter.
1 small onion, diced
3 tbs. flour
½ c. grated sharp cheese
dash nutmeg

1 c. sour cream
paprika

Mix everything together, blending well. Spread into unbaked pie shell. Top with sour cream, spreading to the edges. Sprinkle generously with paprika.

Bake in a 375 degree oven for 40-45 minutes.