I guess now is as good as time as any for a few disclaimers – I will eat mushrooms and spinach on just about anything. Seriously, you could put them on a piece of cardboard and I’d probably eat it. I tell you this because there will be a plethora of recipes with spinach and mushrooms. Consider yourself warned.
I also don’t like to waste food. So, when I ended up with a bunch of leftover ricotta cheese from making ravioli at Christmas, I had to figure out what to do with it. I found a ricotta spinach pie recipe and decided it would be ever so much better with mushrooms (of course).
One more disclaimer – I hate to bake. So instead of being a “Martha” and making the pie crust for this recipe, I hauled myself to Central Market and bought to frozen ones. If you have a better Martha gene than me, feel free to make the pie crust.
Spinach Mushroom Ricotta Pie
about a pound of spinach, washed and chopped
about 3/4 pounds mushrooms, rinsed and chopped
1 medium onion, chopped
2-3 cloves of garlic, chopped
1 container (16 oz) of ricotta
8 oz grated mozzarella
1 cup parmesan
3 eggs, lightly beaten
salt & pepper to taste
A little bit of nutmeg (about 1/4 tsp or 4-5 rubs of a nut on a microplane)
pie crust (my recipe made a lot and my pie crusts were fairly small so I used two pie crusts)
Preheat oven to 350 degrees.
Heat a tablespoon of olive oil in a skillet. Saute garlic and onion until tender. Add mushrooms and cook until tender. Add spinach and cook until moisture is cooked out of the spinach.
In a mixing bowl, mix the cheeses and eggs. Add spinach mixture, salt, pepper and nutmeg to the bowl and combine ingredients.
Pour the mixture into the pie crust. Cook 40-45 minutes until brown on top and set in the middle. Remove from the oven and let stand for 10-15 minutes.
I froze one of the pies whole and kept really well. It’s easy to pull it out of the freezer and reheat for company.