Made this to accompany Evelyn's Yourvarlakia Avgolemono
Served as it as a first course with guacomole and caprese
salad on toothpicks for the little ones. It was devoured.
Tweeks - used cottage since that was what I had and did not
add zataar. Will definitely add zataar next time.
Spinach Ricotta Pie with a Hint of Feta
By Mirj on January 16, 2003
Photo
Photo by *Parsley*
50 Reviews
timerPrep Time: 10 minsTotal Time: 55 minsServings: 8
About This Recipe
"We've got a new local dairy (in such a small country, local also means national), that makes some of the best cheeses (and soy milk and soy puddings). This recipe really showcases their ricotta and feta cheeses. This is a great vegetarian dish to serve, we usually have some kind of variation after the Yom Kippur fast day. I also like to add some za'atar in with the oregano."
Ingredients
1/3 cup olive oil
1 large onion, thinly sliced
2 bunches spinach, cut into ribbons and thoroughly dried ( 1 pound)
1 1/2 cups ricotta cheese
4 eggs
1 cup feta cheese, crumbled
1 tablespoon dried oregano
salt and pepper, to taste
Directions
Preheat the oven to 375 degrees F.
Heat the oil in a heavy pot over high heat.
Add the onion and saute until translucent, about 3 minutes.
Add the spinach in batches, if necessary, and saute until the ribbons are just wilted.
Lightly beat the ricotta and the eggs together in a bowl.
Add the spinach mixture, feta, oregano and salt and pepper.
Mix thoroughly.
Pour the batter into a greased 9 x 13 inch pan.
Bake for about 40 minutes, until the top is lightly browned.
Serve warm or at room temperature.
Served as it as a first course with guacomole and caprese
salad on toothpicks for the little ones. It was devoured.
Tweeks - used cottage since that was what I had and did not
add zataar. Will definitely add zataar next time.
Spinach Ricotta Pie with a Hint of Feta
By Mirj on January 16, 2003
Photo
Photo by *Parsley*
50 Reviews
timerPrep Time: 10 minsTotal Time: 55 minsServings: 8
About This Recipe
"We've got a new local dairy (in such a small country, local also means national), that makes some of the best cheeses (and soy milk and soy puddings). This recipe really showcases their ricotta and feta cheeses. This is a great vegetarian dish to serve, we usually have some kind of variation after the Yom Kippur fast day. I also like to add some za'atar in with the oregano."
Ingredients
1/3 cup olive oil
1 large onion, thinly sliced
2 bunches spinach, cut into ribbons and thoroughly dried ( 1 pound)
1 1/2 cups ricotta cheese
4 eggs
1 cup feta cheese, crumbled
1 tablespoon dried oregano
salt and pepper, to taste
Directions
Preheat the oven to 375 degrees F.
Heat the oil in a heavy pot over high heat.
Add the onion and saute until translucent, about 3 minutes.
Add the spinach in batches, if necessary, and saute until the ribbons are just wilted.
Lightly beat the ricotta and the eggs together in a bowl.
Add the spinach mixture, feta, oregano and salt and pepper.
Mix thoroughly.
Pour the batter into a greased 9 x 13 inch pan.
Bake for about 40 minutes, until the top is lightly browned.
Serve warm or at room temperature.