March 16, 2004
Spinach and Mushroom Pie

This is a variant of one of my never fail crowd pleasing fallback dishes. Ricotta-spinach pie was one of the first things I learned how to make when I started cooking for myself. I first dilligently followed the recipe that I found on the web. Since then, I've modified it several times, adding feta and other ingredients.

Tonight, I thought some mushrooms might bring a bit more flavor to the dish, so I added them in and I think the final dish is just lovely. The in-house vegetarian expert also agrees and thought the final dish was "lighter than quiche". I attribute that to the lowfat ricotta, but maybe it was the love I put into it.

OK, fine, it's the lowfat ricotta. Here's how to make it:


10 oz. spinach, either frozen or fresh, washed and stems removed
8 oz. sliced baby portabella mushrooms
1 1/2 cups ricotta cheese (I use low fat, you can use whatever you want)
1 cup grated Parmesan divided into 2 1/4 cup and 1 1/2 cup portions
1 cup breadcrumbs
3 eggs
1/2 stick softened unsalted butter
1 tblsp olive oil
salt, pepper
1 tablespoon dried basil
1/3 cup feta
1/4 cup sour cream or creme fraiche
pinch of nutmeg

Mix the softened butter, 1/4 cup of parmesan and breadcrumbs together. Press into the bottom of a 9" pie pan, smoothing and evening mix out. Put pie pan in the refrigerator for at least 10 minutes.

Sautee spinach in a pan with 1/2 cup water until wilted (or thawed and warm if you used frozen). Drain. Sautee mushrooms in 1 tablespoon olive oil. Salt and pepper to taste. Drain, mix with spinach. set aside.

Combine eggs, ricotta, sour cream, 1/2 cup Parmesan, feta, dried basil, and nutmeg together and stir until smooth and well mixed. Salt and pepper to taste. Add spinach/mushroom mix. Pour whole mess into pie pan previously prepared. Sprinkle last 1/4 cup Parmesan on top.

Bake in 350 degree oven for 45 minutes. Let cool one hour before slicing. Serve warm or cold.

Posted by Barrett in Maryland at March 16, 2004 10:38 PM | TrackBack Print-friendly version

Interesting recipe, Barrett! I've only ever seen that kind of a pie crust (crumbs and shortening) in cheesecake recipes before. I might have to give it a try. Your pie dish looks fairly deep - how big does it need to be?

Posted by Meg in Paris on March 17, 2004 at 2:58 AM

It's not that deep. Maybe 1" or so. I'm pretty sure it's a standard 9" pie plate.

I was surprised at how well the crust holds together. Butter is a good binder, but behold the power of cheese.

Posted by Barrett on March 17, 2004 at 7:17 AM

Ooooh! That look delicious! It looks just right for dinner during the last winter storm of the season. I'll have to try it.

Posted by ladygoat on March 17, 2004 at 8:00 PM

By the way, Barrett, did you grate your own nutmeg - the charming inexpensive wedding present I gave you? I'll bet that was the "love" that leavened your pie...

Posted by Meg in Paris on March 19, 2004 at 10:54 AM

I did, in fact. I'm using a much larger grater though, since the one that came in the jar is crap. The nutmeg itself (from a nut named Meg) is very nice.

Posted by Barrett on March 19, 2004 at 7:11 PM

I use the ones that come with the nutmeg with no difficulty. Wimp.

Posted by Meg in Paris on March 22, 2004 at 11:27 AM

Nutmeg underuser.

Posted by barrett on March 22, 2004 at 6:24 PM

Made this last night for no meat was awesome. Thanks for the recipe.

Posted by Florida Gal on August 17, 2010 at 3:40 PM
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