Torta di rocotta e spinaci - (country pie)

Yield: 1 Servings

Measure Ingredient
2 tablespoons Butter or margarine
½ cup Chopped onion
1 pack (10 oz) frozen chopped spinach; chopped
1 pounds Ricotta cheese
½ cup Grated Parmesan cheese
2 \N Eggs; beaten
¾ teaspoon Garlic salt
¼ teaspoon White pepper
¼ teaspoon Ground nutmeg
1 \N 9-inch unbaked pie shell

DIRECTIONS:Heat the butter in a small skillet. Saute the onion until tender.

Drain the spinach very well in a sieve and press with a spoon to remove all the liquid. In a mixing bowl, combine the spinach, sauteed onions, ricotta, Parmesan cheese, eggs and seasonings and mix well. Pour into pie shell and bake at 375 degrees for 45 minutes. Serve hot.

Posted to KitMailbox Digest by GAdams1350@... on Feb 7, 1998

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