|Mom & Dad 1952|
1 tablespoon of butter (unsalted)
1 cup of fresh onion (minced)
10 oz package of chopped spinach
15 oz container of Ricotta (either whole milk or low fat)
3/4 teaspoon of salt
1/4 teaspoon of pepper
3/8 cup of grated Pecorino Romano cheese
1--9 inch pie shell (deep) (Oronoque is the brand of pie crust)
Follow directions for baking pie shell (unfilled). Drain spinach by using hands to squeeze out moisture, or use a strainer. Melt butter and sauté onions until soft. Add spinach and stir until most of the moisture is gone. Then remove from heat. In a large bowl, add all the other ingredients to the spinach and stir until mixture looks like green and white marble. Pour into baked pie shell and bake at 350° F for about 40 minutes or until top is golden and filling is set.
Yields: 8 slices depending on how large you slice them.
8 oz of chilled orange juice (fresh squeezed or in bottle)
4 oz of chilled Champagne or Prosecco
Pour orange juice into a chilled fluted Champagne glass over two ice cubes. Fill with the chilled Champagne or Prosecco, stir gently, and serve with a cherry.
Till Next Time………
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