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ricotta rustic pie

5.0

(3)

anitalianinmykitchen.com

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 8

Author : Rosemary Molloy

Ingredients

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2 cups cooked spinach or swiss chard (must drain really well wring out a small amount at a time in your hands to remove as much moisture as possible)*, I used 1 cup of each1 cup ricotta (250 grams)1/3 cup freshly grated parmesan cheese1 egg2 crust pie dough

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Instructions

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Step 1

Pre-heat oven to 350° (180° celsius). Lightly grease a 7 inch (18 centimeter) pie/cake pan.

Step 2

Roll out the pie crust and fit to the pie/cake pan, with the leftover dough use cookie cutters to cut out desired shapes, strips or use an extra pie crust to cover the top completely.

Step 3

In a medium bowl mix together well-drained swiss chard and or spinach (remove as much moisture as possible, nothing worse than a soggy pie)*, ricotta, parmesan cheese and egg.

Step 4

Add filling to pie crust and cover with cut outs, strips or extra pie crust. Brush the top with a beaten egg or milk. Bake for approximately 30 minutes, let sit for 5 minutes, cut and serve. Enjoy!