Ricotta and Spinach Pie
I may make my own broth, but I don’t make my own pie crust, I really don’t think that I ever will. My mother never made her own pie crusts, or pies for that matter, and I doubt that my Oma did either. I will follow in the long line of great cooks who didn’t think that making their own pie crust was important. Too much effort and mess for things that I like to make because they are quick and easy.
These torte rustiche or pizze rustiche, however you want to call them, savory pies, quiche, they are quick and easy. I tend to make them a lot because they are an easy thing to bring to work for lunch, or an easy thing to make for dinner and serve with a salad. I also love the variety, a few eggs, a vegetable, maybe some cheese, pop it in the oven and 45 minutes later you have dinner! I’ve also cut them up into small pieces and served them as munchies for parties, it’s something that you can make ahead of time and stick in the fridge.
This particular pie is made with cooked spinach and ricotta with a dash of nutmeg. I think that it could have been even better if I had either covered it with more puff pastry dough or created a lattice top, it needed a bit more crunch to it. I will remember that the next time I make it.
Ricotta and Spinach Pie
- 2 packages of puff pastry
- 1 lb of fresh spinach
- 7 ounces of ricotta
- 2 eggs, separated
- 1 tbsp nutmeg
- 1 tsp of grainy mustard
- salt and pepper to taste
Fill a large pot with water and bring to a boil over high heat. Clean the spinach, washing thoroughly and removing any thick stems.
When water starts to boil transfer the spinach to the pot and let boil for about 5 minutes. Drain well, once the spinach has cooled squeeze out any excess liquid. Chop into small pieces.
Preheat oven to 350°F.
Separate the egg whites from the yolks into separate bowls. Scrape the ricotta into the bowl with the yolks, add chopped and cooled spinach, nutmeg, mustard, salt and pepper.
Beat the egg whites until they peak, and with the same mixer, mix the ricotta-spinach mix until well blended. Fold the egg whites into the mix and pour into the pie crust. Set the pie on the middle rack of the oven and bake for about 45 minutes or until the crust and the top are golden brown.
This is how to make a lattice top, according to epicurious:
Make lattice top:
Lay 5 pastry strips vertically across pie, spaced evenly. Fold strips 2 and 4 back halfway, and insert new strip across center of pie, perpendicular to other strips. Drop folded strips back over inserted strip.
Fold back strips 1, 3, and 5 and add another cross strip, leaving room between strips for filling to show through. Lay folded strips flat again. Continue from center out to edge of pie, weaving lattice top. Repeat process on other half, again working from center out. Gently press ends of strips to edge of bottom crust to adhere. Trim lattice edges flush with rim of pie plate.
Roll overhanging dough from bottom crust up over edge of lattice top. Press to adhere and crimp decoratively.
It may be more complicated than it is worth!
Italicious 
I do remember Oma making piecrust for Turkey Pie after Thanksgiving, but you’re right – a messy business. Looks delicious as always!
Nutmeg and spinach? Why have I never thought of mixing those two wonderful things. Thank you, thank you. As always, an inspiration!