Guest guest Posted October 26, 2005 Report Share Posted October 26, 2005 this is from Moosewood cookbook--had it for supper tonight with fresh apples : ). very good and filling : ). with paprika on top it looks kind of Christmas-y if that is a word : ). The Crust: 6 tbsp butter or margarine, cut into small pieces 1 1/2 c. flour ~4 tbsp cold milk or water combine butter and flour in food processor till crumbly. drizzle in milk till holds together as a ball. roll out on floured surface and place in greased 9 " pie plate. crimp edges. set aside. The Filling: 1 tsp butter or margarine 1 c. minced onion 1 lb spinach, stemmed and finely chopped 1/2 tsp salt black pepper to taste 1 tsp basil (I might try thyme next time) 1 lb ricotta (I used lowfat) 2-3 beaten eggs (I used 2) 3 tbsp flour 1/2 c. packed grated sharp cheese of choice (I used 3/4 c. Swiss) a dash of nutmeg, opt optional topping: 1 c. sour cream, lightly beaten paprika preheat oven to 375 degrees. melt butter in saucepan in med-sized skillet and add onion and saute 5 min. over med heat. add spinach, salt, pepper, and basil and cook, stirring, over medium-high heat until spinach is wilted. remove from heat. combine all filling ingredients in large bowl and mix well. spread into unbaked pie shell. for an extra rich pie, top with sour cream, spread to the edges of the crust. dust generously with paprika. bake 40-45 minutes, or till firm to the touch at the center. serve hot, warm, or at room temperature. serves 4-6 (I cut into 8ths as it is rich--I can't imagine eating 1/4th of it). enjoy : )............. Anne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2005 Report Share Posted October 26, 2005 --- does anyone know or think this might freeze OK? I have 7 servings left and it's just me unless I start pawning off on the neighbors. they think we are strange anyway and showing up on their doorstoop with quiche might seal it for us : ). any ideas?? Anne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2005 Report Share Posted October 26, 2005 > --- does anyone know or think this might freeze OK? I have 7 servings > left and it's just me unless I start pawning off on the neighbors. > they think we are strange anyway and showing up on their doorstoop > with quiche might seal it for us : ). any ideas?? I would expect it to be fine, Anne - just wrap well in plastic, then in foil, or a tupperware-type container. I would reheat in the oven from frozen, not let it thaw first. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2005 Report Share Posted October 26, 2005 --- Amy, my thought was to chill it overnight and then flash-freeze individual pieces for a quick and simple meal. I just have never really made a supper-type pie and have thus never tried freezing it : ). now to experiment with veggie potpies in individual ramekin dishes..........thanks : )......... Anne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2005 Report Share Posted October 27, 2005 > my thought was to chill it overnight and then flash-freeze > individual pieces for a quick and simple meal. I just have never > really made a supper-type pie and have thus never tried freezing > it : ). now to experiment with veggie potpies in individual ramekin > dishes..........thanks : )......... Go for it, Anne! One trick for you - line the pan or ramekin with foil before you bake. When it's time to freeze, you can lift out of the pan (before or after freezing, depending how firm your " insides " are - that way the pan is available for use between making the initial item, and heating the frozen one... Quote Link to comment Share on other sites More sharing options...
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