ROSALIE’S CHEESE AND SPINACH PIE

Servings: 1
Ingredients:

1 lb Ricotta cheese                    1/4 C  Yellow onion, diced
-(skim-milk)                        6 lg Mushrooms, thinly sliced
4 oz Gruyere cheese, grated              2 oz Ham (Danish-style),
-(or Swiss cheese)                       -diced
1    Egg, lightly beaten                 2 T  Butter
10 oz Spinach, cooked                          Nutmeg, salt and white
-(1 package of frozen                    -pepper, to taste
-spinach, or use fresh)                  Olive oil
2 sm Zucchini, thinly sliced

Preheat oven to 425 degrees F. 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 saute until onion is
soft and translucent. Add ham and spinach and saute 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. Bake at 425
degrees F. for about 30-40 minutes, until top is browned and knife inserted
in center comes out clean.

NOTES:

* 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 1970s. I have modified the recipe somewhat
from the published version to make it less stringy and sticky.

: Difficulty: easy.
: Time: 15 minutes preparation, 45 minutes baking and cooling.
: Precision: approximate measurement OK.

: Pamela McGarvey
: UCLA Comprehensive Epilepsy Program
: {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam

: Copyright (C) 1986 USENET Community Trust

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