Spinach Pie II

This is a double-crusted pie that is filled with a fabulous mixture of saut Eed onions, mushrooms, spinach, ricotta and Parmesan cheeses, and a beaten egg. The savory filling is poured into a prepared crust, topped with another round of pastry and baked until the crust is golden brown. Let it sit for a few minutes before serving.

• Calories: 402 Calories

Ingredients

• 1 egg, beaten
• 1 recipe pastry for a 9 inch double crust pie
• ½ cup grated Parmesan cheese
• 1 onion, finely diced
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 pint part-skim ricotta cheese
• ½ pound fresh mushrooms, sliced
• 2 bunches fresh spinach, washed, stems removed

Recipe Instructions

Step 1

Preheat oven to 350 degrees (175 degrees C).

Step 2

Heat a skillet over medium heat. Add olive oil, then onions. Saute onions until soft, about 5 minutes. Add mushrooms and saute 5 minutes more, stirring occasionally. Add spinach and cook just until wilted, about 1 minute.

Step 3

In a large mixing bowl combine ricotta, parmesan, and egg. Mix well, then add spinach mixture. Stir thoroughly. Add salt and pepper to taste.

Step 4

Spread mixture into pastry-lined pan. Cover with second circle of pastry. Trim and seal edges. Cut steam vents in top.

Step 5

Bake in preheated oven for 35 to 45 minutes, or until crust is golden brown.