Ingredients with Measurements:
- 1 pre-made pie crust
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 5 cups fresh spinach, chopped
- 1 cup Murazzano cheese, grated
- 1/2 cup ricotta cheese
- 3 eggs
- 1/2 cup milk
- Salt and pepper to taste
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Saute pan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a saute pan, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the chopped spinach to the pan and cook until wilted, about 3 minutes.
4. In a mixing bowl, whisk together the Murazzano cheese, ricotta cheese, eggs, milk, salt, and pepper.
5. Add the cooked spinach mixture to the cheese mixture and stir until well combined.
6. Pour the mixture into the pre-made pie crust.
7. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown.
8. Let the pie cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 250
Total fat: 16g
Saturated fat: 7g
Cholesterol: 120mg
Sodium: 350mg
Total carbohydrates: 15g
Dietary fiber: 2g
Sugar: 3g
Protein: 12g
Substitutions for ingredients:
- Murazzano cheese can be substituted with any other soft cheese, such as goat cheese or feta cheese.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Spinach can be substituted with kale or Swiss chard.
Variations:
- Add cooked bacon or ham for a meatier version.
- Use a gluten-free pie crust for a gluten-free version.
- Add sun-dried tomatoes or roasted red peppers for a more flavorful version.
Tips and tricks:
- Make sure to chop the spinach finely so that it mixes well with the cheese mixture.
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy crust.
- Let the pie cool for 10 minutes before slicing to allow the filling to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with a side salad for a complete meal.
Garnishes:
Garnish with fresh herbs, such as parsley or basil.
Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the pie crust is browning too quickly, cover the edges with foil.
Food safety advice:
Make sure to cook the pie until the filling is set to prevent foodborne illness.
Food history:
Murazzano cheese is a soft cheese from the Piedmont region of Italy.
Flavor profiles:
The pie has a creamy and savory flavor with a hint of sweetness from the onions.
Serving suggestions:
Serve the pie warm or at room temperature.
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Region: Italian