Torta verde di ricotta

6 servings

Ingredients

Quantity Ingredient
FILLING==
10 ounces Pkg frozen spinach *OR*
10 ounces Fresh spinach
1 pounds Ricotta
1 large Egg
½ teaspoon Freshly grated nutmeg
8 tablespoons Grated Parmesan cheese
⅓ cup Up to ...
½ cup Flour
1 teaspoon Salt
4 tablespoons Unsalted butter
1 Two-crust pie pastry

Directions

Preheat oven to 350 degrees. Barely cook the spinach (if using frozen, it's done by the time the ice has melted; if using fresh, remove the stems and boil until limp). Drain it, pressing with a spoon against the side of the strainer to remove all water possible.

Mince the spinach finely. Put the ricotta in a medium-sized bowl, add the spinach, and mix well. Add the unbeaten egg, the nutmeg, 1 t salt and stir. Fold in 4 T of the Parmesan cheese and flour. Roll the pastry dough out just a big bigger than a 10½" pie pan, using all the dough to get one nice, thick crust, and crimp the edge. Spread the filling in the unbaked crust. Sprinkle the top with the rest of the Parmesan cheese, and dot with butter. Bake about 40 minutes or until the crust is light brown and the filling is puffed and toasty.

Cool a few minutes before eating or you'll burn your tongue. From The Romagnolis' Table by Margaret & G. Franco Romagnoli. Submitted By TERRI WOLTMON On 10-01-94

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