Ricotta Spinach Pie – Aunt Angelina’s Recipe

Ricotta Spinach Pie is one of those treats that my Aunt Angelina or as we all call her “Aunt Jeanie” makes. It’s an easy vegetarian dish that even the kids will love.  Store bought pie crust like Pillsbury makes it easy for anyone to make.

Ingredients:

• 1 box of Pillsbury refrigerated pie crust
• 2-3 tablespoon flour
• 1 10-ounce package frozen chopped spinach, thawed, and squeezed out dry
• Salt and pepper
• 1 15-ounce container ricotta cheese
• 1 cup mozzarella cheese, grated
• 1/3 cup grated Parmesan cheese
• 2 large eggs, beaten- plus 1 extra egg for brushing on the pastry crust.
• 3 slices of prosciutto, chopped (optional)
• 9 inch glass pie dish (it cooks best in a glass dish).

Directions:

Preheat oven to 350°F.

In a bowl, mix the spinach, ricotta, mozzarella, Parmesan cheese and prosciutto (if using it), then add pepper.  If not  using prosciutto, add a sprinkle of salt.   Fold in the 2 beaten eggs and blend well. Set aside.

Unfold the pie crusts. Sprinkle surface with flour and press or roll out fold lines with rolling pin.  If crust cracks, wet fingers and push edges together to seal. Place crust, floured side down, in 9-inch-diameter glass pie dish. Spoon mixture into pie crust. Top with second crust, fold edges under and crimp decoratively. Beat the extra egg with a teaspoon of water then brush the outside of the crust with the egg mixture. (You won’t need all of it) Place on the middle rack in the oven and bake until brown on top, about 50-60 minutes. Let stand at least 15 minutes before cutting.

Cook’s Notes:

This is the sort of savory dish that is perfect for any meal. It’s also a great dish to bring to a party because it can be served hot or cold. It can easily be reheated in the microwave or oven to warm before serving.