Spinach Pie

This fabulous lunch dish comes from "Lessons at Blackberry Inn" by: Karen Andreola. It is sooo delicious, and healthy too:-)

~Spinach Cheese Pie~

To make one 9-inch pie, you will need:

16 oz. Ricotta cheese

A large sprig of basil leaves - several handfuls washed, chopped, left raw

1 egg (I had to make it once without the egg, and it was fine just not as firm)

1/2 cup of freshly grated parmesan, romano, or asiago cheese

One bag of fresh baby spinach, rinsed well

1 tomato

Salt and pepper to taste

Butter to grease pie pan

(Optional) several sprigs of chopped green onion cooked until soft in olive oil and butter

(Optional) pie crust

Place the wet spinach leaves in a sauce pan and heat only until the leaves wilt. When cool. squeeze out excess water and chop. (A package of frozen chopped spinach, thawed and squeezed, works too. My primitive method is to let the water run through my fingers as I squeeze the frozen spinach one handful at a time.)

Preheat oven to 350° F. In a large mixing bowl crack egg, add salt and pepper. Mix thoroughly with ricotta.

Fold in basil, grated hard cheese, green onion, and lastly, the chopped spinach. Spoon mixture into a greased pie pan. Decorate on top with thin slices of tomato.

Bake in oven for 20-25 minutes. Serve with salad and crusty bread.

This is easy to put together on a busy homeschool day, for a nice hot lunch. Also elegant enough to serve as a special lunch for guests. Enjoy!