Italian Spinach Ricotta Pie

Name: Italian Spinach Ricotta Pie
Yield: 1 9-inch pie
Ingredients: 8 slices side bacon chopped; 2 cups (500 mL) chopped fresh mushrooms; 1/3 cup (80 mL) finely chopped onion; 1 pkg (10 oz/300 g) frozen spinach chopped; thawed; well drained; 1 Container (16 oz/475 g) Canadian Ricotta cheese; 1 cup (250 mL) shredded Canadian Swiss cheese; 1/2 cup (125 mL) grated Canadian Parmesan cheese; 1 tsp (5 mL) dried oregano; 1/4 tsp (1 mL) salt; 1 egg; Pastry for a double crust pie; 1 can (7 1/2 oz/213 mL) pizza sauce heated

This is the Italian Spinach Ricotta Pie recipe.

Prep: 15 min
Cooking: 25 min

Yields 1 9-inch pie

Ingredients

8 slices side bacon chopped
2 cups (500 mL) chopped fresh mushrooms
1/3 cup (80 mL) finely chopped onion
1 pkg (10 oz/300 g) frozen spinach chopped, thawed, well drained
1 Container (16 oz/475 g) Canadian Ricotta cheese
1 cup (250 mL) shredded Canadian Swiss cheese
1/2 cup (125 mL) grated Canadian Parmesan cheese
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) salt
1 egg
Pastry for a double crust pie
1 can (7 1/2 oz/213 mL) pizza sauce heated

READY FOR REWARDS?

Preparation

Preheat oven to 425 °F (225 °C).

In large skillet, cook bacon until crisp and set aside. Drain all but 1 tbsp (15 mL) of drippings until tender and liquid has evaporated.

In large bowl, combine spinach, Canadian Ricotta, Swiss and Parmesan cheeses with bacon, mushroom mixture, oregano, salt and egg; mix well.

On lightly floured board roll out two-thirds of the pastry and line a 9 inch (23 cm) pie plate, leaving 1/2 inch (1 cm) overlapping the edge. Spoon filling evenly over pastry.

Roll out remaining pastry and cover pie. Seal and flute edges; cut several steam vents.

Bake 25 minutes or until cooked and browned. Let stand 10 minutes. Cut pie into wedges and serve with hot pizza sauce.