MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spinach-Ricotta Pie
Categories: Dinner, Pies
Yield: 1 Pie

MMMMM---------------------------CRUST--------------------------------
1 c Flour; (approximately 4:1
-parts white to whole-wheat
-is nice)
1/2 c Butter; cold
1/4 ts Salt; (if butter is
-unsalted)
3 tb Buttermilk; cold; (tastes
-more special than water)

MMMMM--------------------------FILLING-------------------------------
1 lb Ricotta cheese
3 Eggs; beaten
1/2 lb Spinach; chopped
1 sm Onion; diced
Butter
Black pepper
1/2 ts Salt
1/2 ts Basil
3 tb Flour
1/2 c Sharp cheese; grated
1 ds Nutmeg

MMMMM--------------------------TOPPING-------------------------------
1 c Sour cream
Paprika

Time to prepare: 3 hours

Crust:

Try to work quickly so ingredients stay cold.

Cut together flour and butter. Use a pastry cutter or two forks. If
butter is unsalted, add 1/4 ts salt.

When the mixture is uniformly blended, add buttermilk. Use buttermilk
instead of water to give this crust a totally worthwhile specialness.
Use enough so that mixture holds together enough to form a ball.

Chill the dough at least one hour.

Filling:

Saute spinach and onion in butter with black pepper, salt, and basil.

Mix everything together, blending well. Spread into unbaked pie
shell. Top with sour cream spread to edges of crust and a generous
application of paprika.

Bake in 375 F oven for 40-45 minutes.

Serve piping hot.

Recipe by Moosewood Cookbook

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