Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup St Tola Divine goat cheese, crumbled
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 3 cloves garlic, minced
- 2 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon olive oil
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Knife and cutting board
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, whisk together the ricotta cheese, St Tola Divine goat cheese, Parmesan cheese, basil, garlic, eggs, salt, pepper, and nutmeg until well combined.
3. In a separate skillet, heat the olive oil over medium heat. Add the chopped spinach and cook until wilted, about 2-3 minutes.
4. Add the cooked spinach to the cheese mixture and stir until evenly distributed.
5. Pour the mixture into the pre-made pie crust and smooth out the top with a spatula.
6. Bake the pie for 35-40 minutes, or until the top is golden brown and the filling is set.
7. Let the pie cool for 10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 250
Fat: 18g
Carbohydrates: 11g
Protein: 12g
Substitutions for ingredients:
- Instead of St Tola Divine goat cheese, you can use any other type of crumbled goat cheese.
- Instead of fresh spinach, you can use frozen spinach that has been thawed and drained.
- Instead of a pre-made pie crust, you can make your own from scratch.
Variations:
- Add cooked bacon or ham to the filling for a meatier version.
- Use different herbs, such as thyme or oregano, instead of basil.
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
Tips and tricks:
- Make sure to thoroughly drain any excess liquid from the spinach before adding it to the cheese mixture.
- If the top of the pie is browning too quickly, cover it with foil for the last 10-15 minutes of baking.
- Let the pie cool for at least 10 minutes before slicing to allow the filling to set.
Storage instructions:
Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pie, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a large platter with a sprinkle of fresh herbs on top.
Garnishes:
Garnish the pie with additional crumbled St Tola Divine goat cheese and fresh basil leaves.
Pairings:
This pie pairs well with a crisp green salad and a glass of white wine.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Garlic bread
- Mashed potatoes
Troubleshooting advice:
- If the filling is too runny, make sure to drain the spinach thoroughly and add a little extra Parmesan cheese to help thicken it up.
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
Food safety advice:
Make sure to cook the pie until the filling is set and the internal temperature reaches 160°F to ensure it is safe to eat.
Food history:
The combination of spinach and ricotta cheese is a classic Italian flavor pairing that has been used in dishes such as lasagna and stuffed shells for centuries.
Flavor profiles:
This pie is creamy and savory, with a hint of nutmeg and a tangy kick from the St Tola Divine goat cheese.
Serving suggestions:
Serve this pie as a main dish for a vegetarian dinner or as a side dish for a larger meal.
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Region: Irish