Spinach & Ricotta Pie
1 package rolled pie crust, at room temperature
3 tbls. butter
1 medium onion, finely chopped
2 bunches fresh spinach, washed well
½ tsp sea salt
½ tsp pepper
¼ tsp nutmeg
16 oz. ricotta cheee
8 oz. grated mozzarella cheese
1 cup grated Pecorino Romano cheese
4 large eggs, 1 separated
- Roll out pie crust and fill pie pan with it, crimping edges.
- Melt butter in skillet on medium and add onion. Cook for 5-6 minutes until softened. Add spinach and season with salt, pepper and nutmeg. Cook until liquid has evaporated.
- Mix ricotta, mozzarella and Pecorino Romano cheeses in a bowl. Whisk eggs in small bowl and add to cheese mixture. Stir in spinach and onions and combine thoroughly.
- Pour mixture into pie shell. Whisk 1 egg white with 1 tbls. cold water in a separate small bowl. Brush edges of crust with egg wash. Bake in center of oven until set in center and edges are golden. Let stand for 10 minutes before cutting into wedges. Serves 6.
Recipe by Chef Trish Wesevich