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1 servings
Ingredients:
1 recipe pastry for a 9 inch double crust pie1 tablespoon olive oil1 onion, finely diced1/2 pound fresh mushrooms, sliced2 bunches fresh spinach, washed, stems removed1 pint part-skim ricotta cheese1/2 cup grated Parmesan cheese1 egg, beaten salt and pepper to taste
Instructions:
Preheat oven to 350 degrees (175 degrees C).Heat a skillet over medium heat.Add olive oil, then onions.Saute onions until soft, about 5 minutes.Add mushrooms and saute 5 minutes more, stirring occasionally.Add spinach and cook just until wilted, about 1 minute.In a large mixing bowl combine ricotta, parmesan, and egg.Mix well, then add spinach mixture.Stir thoroughly.Add salt and pepper to taste.Spread mixture into pastry-lined pan.Cover with second circle of pastry.Trim and seal edges.Cut steam vents in top.Bake in preheated oven for 35 to 45 minutes, or until crust is golden brown.
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