Rosalie’s Cheese And Spinach Pie

  • on April 10, 2009
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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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