Dec 132011
 

Natalie used to make this all of the time, we need to rediscover this recipe.

Natalie’s Spinach Pie

Ingredients

  • 2 C Flour
  • 1/2 C Cornmeal (White)
  • 1/4 C Grated Parmesan cheese
  • 3/4 C Butter
  • 6-10 Tbsp. Cold water
  • 1 Carton Ricotta cheese (15 1/2 oz.)
  • 3 large eggs
  • 1/3 C Grated Parmesan cheese
  • 2 Tbsp. Flour
  • 1/2 tsp. Salt
  • 1/8 tsp. Pepper
  • 1/4 C Minced onion
  • 1 1/2 C Grated Mozzarella (6 oz.)
  • 2 pkg. Frozen Spinach (10 oz. ea.) thawed, drained and squeezed dry

Instructions

  1. Blend the first 5 ingredients as you would for a pie crust.
  2. Divide into two parts and roll out for top and bottom.
  3. Beat two eggs & Ricotta until well blended.
  4. Then blend in the rest of the ingredients.
  5. Form the bottom crust into a 9 inch pie pan and pour in the Spinach mixture.
  6. Cover with the top crust, pinch the edges, and brush with beaten egg.
  7. Decorate with leaf shapes from leftover crust.
  8. Bake at 425 for 15 minutes, then reduce temperature to 350 and bake for another 30-40 minutes.
  9. Check at intervals and bake until golden brown.
http://karneyfamilyrecipes.com/2011/12/13/natalies-spinach-pie/

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