Ricotta Rustic Pie

Ricotta Rustic Pie

Serves: 4­-6

Ingredients

2 cups cooked spinach or swiss chard (I used 1 cup of each) (must drain really well, wring out a small amount at a time in your hands to remove as much moisture as possible)

1 cup (250 grams) ricotta

⅓ cup freshly grated parmesan cheese

1 egg

2 crust pie dough (I used 1 crust because I used a small 7 inch/ 18 centimeter cake pan and the extra dough. I used cutouts to cover)

Instructions

1. Pre­heat oven to 350° (180° celsius). Lightly grease a 7 inch (18 centimeter) pie/cake pan.

2. Roll out the pie crust and fit to the pie/cake pan, with the leftover dough use cookie cutters to cut out desired shapes, strips or use an extra pie crust to cover the top completely.

3. In a medium bowl mix together well­drained swiss chard and or spinach (remove as much moisture as possible, nothing worse than a soggy pie)*, ricotta, parmesan cheese and egg.

4. Add filling to pie crust and cover with cut outs, strips or extra pie crust. Brush the top with a beaten egg or milk. Bake for approximately 30 minutes, let sit for 5 minutes, cut and serve.

Enjoy!

Recipe by AN ITALIAN IN MY KITCHEN at http://anitalianinmykitchen.com/ricotta­rustic­pie/