Torta di rocotta e spinaci - (country pie)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or margarine |
| ½ | cup | Chopped onion |
| 1 | pack | (10 oz) frozen chopped spinach; chopped |
| 1 | pounds | Ricotta cheese |
| ½ | cup | Grated Parmesan cheese |
| 2 | Eggs; beaten | |
| ¾ | teaspoon | Garlic salt |
| ¼ | teaspoon | White pepper |
| ¼ | teaspoon | Ground nutmeg |
| 1 | 9-inch unbaked pie shell | |
Directions
DIRECTIONS:Heat the butter in a small skillet. Saute the onion until tender.
Drain the spinach very well in a sieve and press with a spoon to remove all the liquid. In a mixing bowl, combine the spinach, sauteed onions, ricotta, Parmesan cheese, eggs and seasonings and mix well. Pour into pie shell and bake at 375 degrees for 45 minutes. Serve hot.
Posted to KitMailbox Digest by GAdams1350@... on Feb 7, 1998
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