{"id":395,"date":"2018-07-10T14:46:38","date_gmt":"2018-07-10T14:46:38","guid":{"rendered":"http:\/\/web1.dharma.org\/?page_id=395"},"modified":"2018-07-10T14:46:38","modified_gmt":"2018-07-10T14:46:38","slug":"spinach-ricotta-pie","status":"publish","type":"page","link":"https:\/\/www.dharma.org\/resources\/recipes\/spinach-ricotta-pie\/","title":{"rendered":"Spinach & Ricotta Pie"},"content":{"rendered":"

Ingredients<\/h2>\n

Serves 6<\/h3>\n

1\/2 pound onions \u2013 diced
\n1\/2 teaspoon garlic \u2013 chopped
\n1\/2 pound frozen spinach \u2013 thawed and well drained, or fresh spinach, steamed or sauted and well drained
\n2 eggs \u2013 beaten
\n3\/4 pound ricotta cheese
\n1\/2 cup mozzarella \u2013 grated
\n1 package phyllo pastry
\n4 tablespoon butter \u2013 melted
\nPinch of nutmeg
\nOlive oil for saut\u00e9ing<\/p>\n

Preparation<\/h2>\n

Preheat oven to 375 degrees F.<\/strong><\/p>\n

    \n
  1. Chop onions. Set aside.<\/li>\n
  2. Mince garlic.<\/li>\n
  3. Heat oil in a large pot. Add onions and garlic, saut\u00e9 until onions are soft and translucent.<\/li>\n
  4. Add well-drained spinach and cook to get rid of extra moisture.<\/li>\n
  5. Cool briefly. Mix saut\u00e9ed onion\/garlic\/spinach mixture thoroughly with the beaten eggs, nutmeg, ricotta and grated mozzarella.<\/li>\n
  6. Butter an ovenproof dish and layer 5 sheets of phyllo dough on bottom of pan. Brush each sheet with melted butter before layering.<\/li>\n
  7. Pour in spinach\/cheese filling and layer 5 phyllo sheets on top, again buttering each layer and the top one.<\/li>\n
  8. Brush the beaten eggs on top as an egg wash (optional \u2013 add a splash of milk to the wash). Bake uncovered 40-45 minutes or more. Top should be golden brown.<\/li>\n
  9. Let stand 10 minutes or more before serving.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

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