We keep on getting stuff called amaranth from our co-op. It is not a bad thing (actually pretty good) and it actually tastes a lot like spinach (with a slightly more bitter & fuzzy-ness to them) The major problem is that we are getting tired of it and we are also avoiding using the oven all the time during these summer months!
With our last crop of Amaranth I decided I wanted to do some sort of Spinach Pie & this recipe looked like it would hit the spot (which it did)! This got huge thumbs up from us & my parents (served with a big salad and some grilled garlic chicken to satisfy dad’s need for protein with every meal). The flavors in this were right on and in many ways it reminded me of my Spinach Feta Pie, (which I guess I never blogged, and am now craving as well)! Veggie Pies are an awesome way to get some tasty flavors into your diet (although “diet” is a rough word to use here with the 3+ cups of cheeses in the pie). So just ENJOY!
Spinach Ricotta Pie
- 1 9″ prepared pie crust
- 1 tablespoons butter
- 1 medium onion, finely chopped
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry OR 1 big bunch spinach which you wilt down yourself
- 8 ounce (1 cup) mozzarella cheese, grated
- 1 cup freshly-grated Parmesan cheese
- 1 15-ounce container ricotta cheese
- 3 large eggs, beaten to blend
- 1/3 cup basil pesto
- 1/4 teaspoon ground nutmeg
Preheat oven to 350° F
Place a large skillet over medium heat. Sauté the chopped onion in the butter until very soft and translucent, about 12 minutes. Mix in the thawed, squeezed spinach.
Combine remaining ingredients in a large mixing bowl. Add the spinach/onion mixture and stir to combine all ingredients thoroughly.
Transfer filling to prepared pie crust. Bake in the preheated oven for 45 to 55 minutes, until puffed and golden. Let stand at least 5 minutes before serving & ENJOY
And I leave you with today’s Question… what is your favorite “health food” – whether it is a true or fake health food?