Rosalie's cheese & spinach pie
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Rosalie's cheese & spinach pie
  Cheese    Spinach    Pie    Entrees  
Last updated 6/12/2012 1:20:52 AM. Recipe ID 52791. Report a problem with this recipe.
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      Title: Rosalie's cheese & spinach pie
 Categories: Entrees
      Yield: 1 Pie
      1 lb Ricotta cheese
      4 oz Gruyere cheese, grated
           -(or Swiss cheese)
      1    Egg, lightly beaten
     10 oz Spinach, cooked
           -(1 package of frozen
           -spinach, or use fresh)
      2 sm Zucchini, thinly sliced
    1/4 c  Yellow onion, diced
      6 lg Mushrooms, thinly sliced
      2 oz Ham (Danish-style),
      2 tb Butter
           Nutmeg, salt and white
           -pepper, to taste
           Olive oil
  Preheat oven to 425 degrees F.  Cook the spinach. Drain thoroughly and
  squeeze out all moisture possible. Heat butter over medium-high flame
  until foamy. Add onion, zucchini and mushrooms, and saute until onion
  is soft and translucent. Add ham and spinach and saute briefly to
  warm through. Remove from heat.
  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.
  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. Bake
  at 425 degrees F. for about 30-40 minutes, until top is browned and
  knife inserted in center comes out clean.
  *  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 1970s. I have modified the
  recipe somewhat from the published version to make it less stringy
  and sticky.
  : 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

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Recipe ID 52791 (Apr 03, 2005)

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