Spinach and Ricotta Pie (Pizza Rustic, Easter Pie)

March 25, 2013

285

Spinach and Ricotta Pie can be made in advance and served warm or at room temperature; making it perfect for brunch, lunch, a buffet, or a picnic!

FOR THE PASTRY
1 cup Semolina flour
1 ½ cups All-purpose flour
½ tsp. Salt
3 Eggs
¼ cup Olive oil
1 to 4 Tbsp. Ice water

FOR THE FILLING (make the filling while the dough rests)
½ Large onion, minced
3 cloves Garlic, minced
½ Tbsp. Olive oil
2-10 oz. pkgs Frozen chopped spinach, thawed and the liquid squeezed out
3 Tbsp. Sundried tomatoes, finely chopped
15 oz. Ricotta cheese
8 oz. Mozzarella cheese, grated
3 oz. Pecorino Romano cheese, grated
½ tsp. Salt
¼ tsp. Pepper
1/8 tsp. Grated nutmeg, fresh is best
6 Eggs, slightly beaten

FOR THE TOPPING
1 Egg
1 Tbsp. Water
1 tsp. Sesame seeds

FOR THE PASTRY 1. Add the semolina flour, all-purpose flour and salt to the bowl of a food processor that has been fitted with the dough blade. Pulse a couple of times just to mix the dry...
See the full directions on my site

Nutritions

Calories
459

Sodium
763mg
31% DV

Fat
21g
33% DV

Protein
24g
49% DV

Carbs
40g
13% DV

Fiber
3g
14% DV