Main Dishes

Spinach and Ricotta Pie (Pizza Rustic, Easter Pie)

Kari Lindsay
March 25, 2013
96

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!

8
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
Vegetarian Baked Brunch Italian

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