Spinach+Pie

By Morgan Gurwell

Spinach Pie

From the kitchen of senior Allen Weinert

November 20, 2015

One Thanksgiving, my brother wasn’t going to come until my mom told him she was making spinach pie, and then he traveled all the way back from college [in Utah.]”

— Senior Allen Weinert

Start to finish: 1 hour 30 minutes

Crust:

1 cup flour

1/3 cup butter

3 tablespoons buttermilk

Cut together flour with butter until uniformly blended. Add buttermilk.

Chill at least one hour in a ball. Roll out into 9” pie crust.

Filling:

1/2 pound chopped spinach

1 onion, diced

Salt and pepper

1/2 tablespoon of basil

1 pound ricotta cheese

3 eggs, beaten

3 tablespoon flour

1/2 cup graded cheese

1 dash nutmeg

1 cup sour cream

Sprinkle of paprika

Heat oven to 375 F.

Saute spinach and onion. Add black pepper, salt and basil. Mix in bowl with ricotta cheese, eggs, flour, cheese and nutmeg.

Spread into unbaked pie shell. Top with sour cream and paprika.

Bake for 40-45 minutes.

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