We have blogged dozens of recipes, most of which we have thoroughly enjoyed. Some of the recipes were incredible (Blintz Souffle), some were surprisingly good (Sweet Potato Gnocchi) while others were a bit disappointing (Greek Moussaka). We have done our best to give you some of the the recipes that have turned out well, but alas, we are guilty of witholding a recipe that we have selfishly enjoyed for years now. We hope you can forgive us…we know you will after you try a bite of this dish.
The spinach ricotta cheese pie recipe from the Moosewood Cookbook should be a classic. This vegetarian cookbook has been the source of numerous recipes found on our blog, but our personal favorite is this cheese pie, which is super easy to make and has that comfort food appeal. The pie literally melts in your mouth.
The original recipe calls for a pie crust, but when we cook for ourselves we usually omit the crust. Admittedly, the pie is better with the crust, but in order to make it more ‘Marnina-friendly’, we omit the high-fat crust. Once you omit the pie crust and substitute the 3 tb of flour, the recipe is gluten-free too! We also get part-skim or skim ricotta cheese and sour cream. You can also be creative with another type of cheese. The recipe sounds kinda heavy with the cheeses and sour cream topping, but once it is modified to reduce the fat content, it is not greasy at all.
One tip: Make sure you adequately drain the spinach to remove all the excess water, and don’ forget to add the small amount of flour. You want the pie to have some shape and sturdiness.
Get excited for next week’s blog! We found an incredibly easy, healthy, Crohns-friendly dish from our new Turkish cookbook.
Images and recipe below:
Yield: 4-6 servings
1 tsp butter (we use olive oil!)
1 cup minced onions
1 lb spinach, stemmed and finely chopped
1/2 tsp salt
freshly ground pepper
1 tsp basil
1 lb ricotta cheese
3 beaten eggs
3 tbsp flour
1/2 packed cup grated sharp cheese (we used cheddar)
a dash of nutmeg
Optional topping: 1 cup sour cream and paprika
1) Preheat oven to 375°.
2) Melt the butter (we use olive oil) in a medium-sized skillet. Add the onion and saute for 5 minutes over medium heat. Add spinach, salt, pepper, and basil and cook until the spinach is wilted. Remove from heat.
3) Combine all ingredients in a large bowl and mix well.
4) Spread into the unbaked pie shell (or just spread into an oil-sprayed 9” circular pie dish). Top with sour cream (if using), and spread the sour cream to the edges of the crust. Dust generously with paprika.
5) Bake 40 to 45 minutes or until firm to the touch. Serve hot, warm, or at room temperature.
Recipe adapted from: Moosewood Cookbook