I feel like I really have the upper hand on the holiday “hustle and bustle” right now.
The lights are hung, decorations are in place, space has been cleared for the tree, several gifts have been purchased, and most importantly, I have Christmas Eve dinner all planned out.
Better kick up the workouts now…….
Spinach Ricotta Pie – adapted from The Modern Baker
1 2 lb. bag frozen chopped spinach – thawed and squeezed dry
12 oz. whole milk ricotta
5 large eggs
1/4 cup chopped fresh flat leaf parsley
¾ cup grated Parmigiano-Reggiano cheese
Fresh ground black pepper
1 9″ prepared pie crust
Line a 9″ pie pan with the crust, crimp the edges, and chill while preparing the filling.
Preheat the oven to 375 degrees. In a large bowl, combine the spinach, ricotta, eggs, parsley, and cheese, stirring after each addition. Season with black pepper, and then scrape the filling into the prepared bottom crust and smooth the top.
Bake the pie until the crust is s deep golden color and the filling is set, about 30 minutes. Cool the pie on a rack.