Spinach and Ricotta Pie

Spinach and ricotta pie is perfect side with a nice piece of grilled swordfish.  

• 4 large eggs 
• 2 large egg yolks 
• 1 c milk
• ½ c heavy cream 
• 2 T flour 
• 1 t fresh oregano, chopped 
• 1/2 small onion, diced 
• 1 t salt ½ t pepper 
• 2 c fresh spinach, shredded 
• 6 ozs ricotta 
• 3 ozs parmesan cheese

One blind baked pie crust (recipe follows)

Place eggs, egg yolks, milk and cream in a medium bowl and whisk together.   Whisk in the flour, oregano and salt and pepper.  Stir in onions.

Place the ricotta over the bottom crust and then the spinach over the cheese.

Pour the custard over the spinach.  Sprinkle parmesan cheese over filling and bake for about forty-five minutes, or until the center is just set.

Blind Baking a Pie Crust

• 3 c flour 
• 2 t salt 
• 2 T sugar 
• 1 and a half sticks butter 
• 4 oz lard 
• 2/3 c ice cold water

 Place flour, salt and sugar in a food processor and pulse for a few seconds.  Add butter and pulse to about the size of your thumbnail.   Add the water and pulse just until the dough starts to come together. The dough shouldn’t feel sticky

Press the dough into two flat discs, wrap in plastic wrap and refrigerate for an hour or more.

Remove one dough disk and place on a floured board, roll out to three inches larger than your pie plate.

Blind baking is also used to keep pie crust from becoming soggy due to a wet filling.  Line the crust with a parchment paper.   Spray the outside of another pie pan with non-stick spray and place in on the parchment –lined crust.

Chill the crust for 30 minutes, to solidify fats and prevent shrinkage.  

Preheat oven to 375 degrees.

Bake for twenty minutes.  Remove the pie from the oven, and lift out the paper and weights. Prick the bottom of the crust all over with a fork and return the crust to the oven and bake for an additional fifteen minutes.