Nov 5, 2015 / Comments
Plan

This dinner pie is simple and always gets compliments. It’s also very forgiving so don’t worry about getting it exactly right. You can substitute mild greens, like chard. In case you're thinking of adding garlic, I wouldn’t.

Plan on this feeding four as a standalone meal. Six to eight if it’s a side to a main course.

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2 tablespoons Butter
1 Medium onion
1 pound Spinach (a box of frozen spinach is fine)
2-3 teaspoons Dry basil
1 pound Ricotta (a standard tub is fine)
3 Eggs
3 tablespoons Flour
1/2 teaspon Salt
1/8 teaspoon Black pepper
1/2 pound Cheddar cheese
3 ounces Romano cheese (whole, not grated)
1 Frozen pie crust
1/2-3/4 cup Yogurt
2 teaspoons Paprika
Prep
Preheat the oven to 375°.
Stem the spinach or thaw and drain frozen spinach.
Chop the onion.
Cube the cheeses (1/4 inch on a side).
Thaw the pie crust and spread it into a 9-inch pan.
Cook
Melt the butter in a medium skillet.
Sauté the onion till translucent.
Add the spinach and sauté till wilted.
Mix the basil.
 
Combine in a bowl the ricotta, eggs, flour and salt.
Stir in the spinach mixture.
Fold in the cheeses.
Spoon the the cheese mixture into the pie crust.
Spread the yogurt over the top of the pie.
Sprinkle the paprika over the yogurt.
 
Combine in a bowl the ricotta, eggs, flour and salt.
Stir in the spinach mixture.
Fold in the cheeses.
Bake 45 minutes to an hour.
    The yogurt should crack, or test by inserting a knife.
    The knife should come out more or less clean.
    The crust may char a bit on the edges.
Rest the pie 10 minutes or so.
Store
Refrigerate.
Reheat in the oven for crisp crust. Or in the microwave for soft filling.