Spinach Ricotta Pie

 From Sip & Feast's James Delmage - Loaded with a creamy blend of spinach, ricotta, and Parmigiano Reggiano, my Spinach Ricotta Pie is easy to make and is the perfect side to soups and salads, but also an excellent option for brunch! OK you can see that despite reaching internal temp of 170 and resting for 15 minutes it was a little soggier than I had wanted it. Tasted ok - perhaps leftovers will be firmer. Maybe I should have got the spinach dryer but I felt like I did. 

Ingredients

• 1 9-inch deep pie crust
• 4 tablespoons unsalted butter
• 1 medium onion diced
• 3 cloves garlic minced
• 1 pound baby spinach
• 1 pound ricotta drained
• 1 cup grated parmesan cheese
• 1/8 teaspoon ground nutmeg optional
• salt and pepper to taste
• 2 large eggs beaten
• 3 tablespoons panko breadcrumbs optional

Instructions

• Preheat oven to 400°F and set the rack to the middle level.
• Either blanch or steam the spinach until wilted then strain in a colander. Once the spinach is cool enough to handle, place it into a clean kitchen towel and squeeze out excess water. Chop the spinach and set aside.
• Heat a large pan to medium heat with the butter and add the onion and a pinch of salt. Cook the onion until translucent then add the garlic and cook for another 2 minutes. Add the spinach to the pan and saute for 2 minutes. Season with salt and pepper to taste. Place the contents into a large mixing bowl and let cool for 5 minutes.
• Mix in the ricotta, parmesan, and optional nutmeg. Taste test and season with salt and pepper to taste. When satisfied with the taste, mix in the eggs. Fill the pie crust with the mixture and sprinkle with the breadcrumbs. Place the pie in the oven to bake.
• After 10 minutes, lower the oven to 350°F and bake for another 25-35 minutes or until the pie reaches an internal temperature of 165°F. A toothpick should pull out mostly clear but an instant read thermometer will be more accurate.
• Remove the pie from the oven and let cool down for 10-15 minutes before cutting. Enjoy!