Thursday, February 18, 2010

Spinach Pie



This is one of those dishes that really isn't a recipe as much as it is a collection of ingredients. I must have been needing the vitamins out of the spinach. This big, pretty box of baby spinach was just sitting there look all delicious.

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.

Posted by Picasa
Post a Comment