SPINACH-PIE - 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 Gourmet magazine in the late 1970's. I have modified the recipe somewhat from the published version to make it less stringy and sticky.
500 g skim-milk ricotta cheese 120 g Gruyere cheese, grated (or substitute Swiss cheese) 1 egg, lightly beaten 300 g cooked spinach (1 package of frozen spinach, or use fresh) 2 small zucchini, thinly sliced 50 g yellow onion, diced 5-6 large mushrooms, thinly sliced 50 g Danish-style ham, diced 30 g butter nutmeg, salt, and white pepper, to taste olive oil
(1) Preheat oven to 220 deg. C. (2) Cook the spinach. Drain thoroughly and squeeze out all moisture possible. (3) Heat butter over medium high flame until foamy. Add onion, zucchini, and mushrooms, and saute until onion is soft and translucent. (4) Add ham and spinach, and saut e briefly to warm through. Remove from heat. (5) 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. (6) 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. (7) Bake at 220 deg. C for about 30-40 minutes, until top is browned and knife inserted in center comes out clean.
Difficulty: easy. Time: 15 minutes preparation, 45 minutes baking and cooling. Precision: approximate measurement OK.
Pamela McGarvey UCLA Comprehensive Epilepsy Program {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam
Last modified: 9 May 2006 | 17 hits in May 2007 |