Spinach Ricotta Pie

19 ingredients
10 steps

Ingredients

  • Crust
  • 1 cup unbleached all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/3 cup cold unsalted butter
  • 3 tablespoons cold, low-fat buttermilk
  • Filling
  • 1 6-ounce package baby spinach, roughly chopped
  • 1 small yellow onion, finely chopped
  • 3 tablespoons unsalted butter
  • 3 tablespoons unbleached all-purpose flour
  • kosher salt
  • ground white pepper
  • 3 large eggs
  • 1 pound ricotta
  • 1/2 cup Gruyere, grated
  • 1/2 cup low-fat sour cream
  • Dash freshly grated nutmeg
  • 1 teaspoon Meyer lemon zest
  • Sweet paprika

Directions

  1. 1
    Combine the white and wholewheat flour. Using 2 knives, cut in the butter. Add the buttermilk.
  2. 2
    Pull the dough into a ball. Chill in fridge for 1 hour.
  3. 3
    Preheat oven to 375 degrees.
  4. 4
    In a large skillet, melt the butter over medium heat. Add the onion and cook until limp, about 5 minutes.
  5. 5
    Add the flour and stir to coat the onions. Cook 2 minutes. Add the spinach and cook, stirring, until the spinach is wilted and bright green.
  6. 6
    Remove from heat and season with salt and pepper.
  7. 7
    In a large bowl, beat the eggs. Add ricotta, cheese, sour cream, nutmeg and lemon zest. Mix well and set aside.
  8. 8
    Roll out chilled dough and place in a 9-inch pie plate.
  9. 9
    Add the spinach-onion mixture to the ricotta filling. Pour the pie filling into the crust. Smooth with spatula or the back of a large spoon. Sprinkle with paprika.
  10. 10
    Bake 45 minutes. Allow pie to rest for 15 minutes before cutting and serving.

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