This is an old, old recipe. I think it comes from my maternal grandmother, and who knows where she got it? It’s an easy weeknight meal, though, and definitely a crowd-pleaser. I have one word for you: cheese.
Vegans, please look the other way and don’t listen. This pie is MADE with cheese. And by that I mean, the cheese makes it. 🙂
1 pkg frozen chopped spinach, thawed and drained of as much water as possible
3/4 cup milk
1/2 cup ricotta cheese
1 tsp. salt
Sprinkle dried minced onion
1 1/2 cups flour
1 tsp. salt
2 cups shredded cheese
1/2 cup melted butter
Preheat oven to 400 degrees.
Combine all crust ingredients and press into the bottom and slightly up sides of a 9″ round springform pan. Grease if it’s not non-stick.
Beat eggs in a large bowl. Add milk, cheese, mushrooms (if using), onion, salt, and pepper; stir until combined. Add spinach. Pour into prepared crust and bake for 15 minutes. Reduce heat to 325 degrees and bake 30 minutes, or until set.
Note: you can also double the recipe by doubling the filling and not the crust, and putting it all in a 13×9″ baking dish. The crust will be thinner, and I consider it the best part, so I like this ratio better.
Joshua says: 10 out of 10. He LOVED it. “Let’s put it this way,” he said. “The *leftovers* were a 10.” And that’s apparently saying something.