Sunday, October 27, 2013

Ham, Spinach and Ricotta Pie

This was something a little different for me.  I think I'd make it again but you definitely need at least 30 minutes to prep!  I used fresh spinach and actually found it easier than when I've done recipes before with frozen spinach...and I'm assuming it is healthier too!

What You'll Need:
2 cups diced ham
3 bags of fresh baby spinach (pre-washed)
1 onion, finely chopped
4 cloves of garlic, chopped
1 container of ricotta cheese
1 cup of Parmesan cheese
2 eggs
Salt and Pepper to taste
1 refrigerated pie crust
a couple of tablespoons of olive oil

What You'll Do:
In a large pot add a little olive oil and one bag of spinach.  Wilt down and then add to colander in the sink to drain.  Repeat until you've wilted all three bags of spinach.

To the same pot, add some more olive oil and add the chopped onion, garlic and ham and let it brown for about 10 minutes.

In a large bowl, mix the ricotta, the eggs, and the Parmesan cheese.

Once cooled, chop up the wilted spinach.

Mix in the spinach with the ricotta mixture and then add the ham, onions and garlic.   Mix thoroughly.

Line a pie dish with one of the pie crusts and fill with the spinach, ham, ricotta mixture.  Add the second pie crust to the top and use your fingers to pinch the top and the bottom together.

Bake at 350 degrees for approximately 45 minutes to an hour being careful not to burn the crust.

Serve with a side salad.

Recipe inspiration from here.

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