A rich spinach pie with ham and cheese

I ate this dish at Cafe Le Rat in Middleburg, Virginia, and was delighted to find their recipe in Gourmet magazine in the late 1970's. I have modified the recipe somewhat from the published version to make it less stringy and sticky.


(1 pie)


  1. Preheat oven to
  2. Cook the spinach. Drain thoroughly and squeeze out all moisture possible.
  3. Heat butter over medium high flame until foamy. Add onion, zucchini, and mushrooms, and sautae until onion is soft and translucent.
  4. Add ham and spinach, and sautae briefly to warm through. Remove from heat.
  5. In mixing bowl, mix together ricotta cheese and vegetables. Add grated cheese and blend. Add beaten egg and blend thoroughly. Season to taste with nutmeg, salt and white pepper.
  6. Grease quiche pan with just enough olive oil to coat. Pour in mixture and smooth the top with a spatula. Dot with 3-4 pats of butter.
  7. Bake at for about 30-40 minutes, until top is browned and knife inserted in center comes out clean.


Difficulty: easy.
Time: 15 minutes preparation, 45 minutes baking and cooling.
Precision: approximate measurement OK.


Pamela McGarvey 
UCLA Comprehensive Epilepsy Program 
Recipe last modified: 5 May 86

Original header

Path: decwrl!recipes
From: pam@cepu (Pamela McGarvey)
Subject: RECIPE: Rosalie's cheese and spinach pie
Message-ID: <6881@decwrl.DEC.COM>
Date: 12 Dec 86 07:53:30 GMT
Sender: recipes@decwrl.DEC.COM
Organization: UCLA Comprehensive Epilepsy Program
Lines: 72
Approved: reid@decwrl.UUCP

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