iowa hawkeyes
Well-known member
OK, I eat as much meat as the next gal and sometimes just want something different. This is really good.
This recipe makes two pies, bake one and freeze one for later.
Buy 2 deep dish pie crusts and thaw.
Filling:
1 small diced onion
1 8 oz pkg mushroom, your fav variety
garlic to taste
butter
1 lb Ricotta Cheese
pesto or basil to taste
2 10oz pkd frozen chopped spinach, thawed and drained
3 eggs, beaten
1 1/2 cups shredded cheese, such as cheddar or co-jack
sour cream
paprika
Saute onions, mushrooms, garlic and butter. Season. Add spinach, ricotta, eggs, pesto, and cheese. Mix everything together and divide between the two crusts. Spread some sour cream on top and sprinkle with paprika. Bake at 375* for 40-5- minutes.
I like to cover the crust with foil so it doesn't burn. I don't think you'll be disappointed.
This recipe makes two pies, bake one and freeze one for later.
Buy 2 deep dish pie crusts and thaw.
Filling:
1 small diced onion
1 8 oz pkg mushroom, your fav variety
garlic to taste
butter
1 lb Ricotta Cheese
pesto or basil to taste
2 10oz pkd frozen chopped spinach, thawed and drained
3 eggs, beaten
1 1/2 cups shredded cheese, such as cheddar or co-jack
sour cream
paprika
Saute onions, mushrooms, garlic and butter. Season. Add spinach, ricotta, eggs, pesto, and cheese. Mix everything together and divide between the two crusts. Spread some sour cream on top and sprinkle with paprika. Bake at 375* for 40-5- minutes.
I like to cover the crust with foil so it doesn't burn. I don't think you'll be disappointed.
