ROSALIE'S CHEESE AND SPINACH PIE
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 lb skim-milk ricotta cheese
- 4 oz Gruyere cheese,
grated (or substitute Swiss cheese)
- 1 egg,
- 10 oz cooked spinach
(1 package of frozen spinach, or use fresh)
- 2 small zucchini,
- 1/4 cup yellow onion,
- 5-6 large mushrooms,
- 2 oz Danish-style ham,
- 2 Tbsp butter
- nutmeg, salt, and white pepper,
- olive oil
Preheat oven to
Cook the spinach.
Drain thoroughly and squeeze out all moisture possible.
Heat butter over medium high flame until foamy. Add onion, zucchini,
and mushrooms, and sautae until onion is soft and translucent.
Add ham and
spinach, and sautae briefly to warm through.
Remove from heat.
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.
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.
for about 30-40 minutes, until top is browned and knife inserted in
center comes out clean.
15 minutes preparation, 45 minutes baking and cooling.
approximate measurement OK.
UCLA Comprehensive Epilepsy Program
Recipe last modified: 5 May 86
From: pam@cepu (Pamela McGarvey)
Subject: RECIPE: Rosalie's cheese and spinach pie
Date: 12 Dec 86 07:53:30 GMT
Organization: UCLA Comprehensive Epilepsy Program
Copyright (C) 1986 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.