Thursday, February 18, 2010
I wanted something a little more special that sauteed or creamed spinach-although I love both of those dishes, too. So, this was the very satisfying dish that I created rather effortlessly. A spinach pie with a little freshly grated nutmeg and white wine. Nothing too over the top but wonderfully satisfying.
I used ricotta, Parmesan and a baby Swiss cheese with 3 eggs, a little chopped ham, freshly dried basil, a grating of nutmeg and a small 1/8 cup of white wine along with about 4 cups of baby spinach. The mixture was seasoned with a scant pinch of Tandoori spice, 2 tsp of garlic olive oil and about a half cup of milk.
The Tandoori spices were a nice compliment to the fresh nutmeg and enhanced the nutty sweetness developed with the addition of the baby Swiss cheese.
It baked at about 375 degrees for about 50 minutes.