Rosalie’s Cheese & Spinach Pie

  • on November 25, 2008
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Ingrients & Directions

1 lb Ricotta cheese
4 oz Gruyere cheese, grated
-(or Swiss cheese)
1 Egg, lightly beaten
10 oz Spinach, cooked
-(1 package of frozen
-spinach, or use fresh)
2 sm Zucchini, thinly sliced
1/4 c Yellow onion, diced
6 lg Mushrooms, thinly sliced
2 oz Ham (Danish-style),
2 tb Butter
Nutmeg, salt and white
-pepper, to taste
Olive oil

Preheat oven to 425 degrees F. Cook the spinach. Drain thoroughly and
squeeze out all moisture possible. Heat butter over medium-high flame
until foamy. Add onion, zucchini and mushrooms, and saute until onion
is soft and translucent. Add ham and spinach and saute briefly to
warm through. Remove from heat.

In mixing bowl, mix together ricotta cheese and vegetables. Add grated
cheese and blend. Add beaten egg and blend thoroughly. Season to
taste with nutmeg, salt and white pepper.

Grease quiche pan with just enough olive oil to coat. Pour in mixture
and smooth the top with a spatula. Dot with 3-4 pats of butter. Bake
at 425 degrees F. for about 30-40 minutes, until top is browned and
knife inserted in center comes out clean.


* A rich spinach pie with ham and cheese — I ate this dish at Cafe
Le Rat in Middleburg, Virginia, and was delighted to find their
recipe in _

1 Pie

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