I spent a wonderful spring afternoon in her kitchen in the house where i grew up. Season to taste with salt and pepper. I used only the ricotta fat free and the parmesan cheese and it was still yummy. Sprinkle pie crust with flour. I discovered an easy way to squeeze the defrosted spinach.
Preheat oven to 350 degrees f 175 degrees c. Combine ricotta mozzarella and parmesan cheese in large bowl. Remove from heat and transfer to a bowl to cool slightly about 5 minutes. Use the rest of the pastry sheets to put a lid on the pie and decorate it. Add onion and saute until tender about 8 minutes.
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Add spinach and sauted onion and garlic to ricotta and eggs. Stir ricotta cheese parmesan cheese 2 whole eggs nutmeg salt and pepper into the cooled spinach mixture. Melt butter in large skillet over medium heat. Add spinach and cook and stir for 2 minutes. Mix in spinach and nutmeg.
Add spinach until tender. Saute until all liquid from spinach evaporates about 3 minutes. Add spinach until tender. Add spinach and sauted onion and garlic to ricotta and eggs. Ready in under an hour you can make it ahead and cook it when you need it april 23 2015 at 11 19 am.
Saute until all liquid from spinach evaporates about 3 minutes. Preheat oven to 350 degrees f 175 degrees c. Grease a 9 inch tart pan or pie dish. I spent a wonderful spring afternoon in her kitchen in the house where i grew up.
