ITALIAN SPINACH PIE RECIPE RECIPES
RICOTTA PIE (OLD ITALIAN RECIPE) RECIPE | ALLRECIPES
This is an old Italian recipe for a pie with a sweet crust--just like from the old country. My in-laws are Italian and they say that this is the best pie. It is always requested for Christmas. Mini chocolate bits and lemon rind can be mixed into the batter.
Provided by Misty
Categories Italian Recipes
Total Time 3 hours 0 minutes
Prep Time 45 minutes
Cook Time 45 minutes
Yield 2 deep-dish pies
Number Of Ingredients 13
Steps:
- Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside.
- Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.
- Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.)
- Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust.
- Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.
Nutrition Facts : Calories 352.1 calories, CarbohydrateContent 45.6 g, CholesterolContent 141.6 mg, FatContent 13.4 g, FiberContent 0.7 g, ProteinContent 12.9 g, SaturatedFatContent 5.4 g, SodiumContent 220.1 mg, SugarContent 26.5 g
ITALIAN VEGGIE COTTAGE PIE RECIPE | BBC GOOD FOOD
An Italian twist on an English classic, with sundried tomato, spinach and aubergine, this veggie pie makes a super budget supper
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Heat 1 tbsp of the oil in a large, lidded frying pan or flameproof casserole dish. Cook the aubergine, in two batches, over a high heat for 4-5 mins until golden, adding extra oil as you need to. Return all the aubergine to the pan with the garlic, tomatoes and 1 1/2 tsp oregano and cook for 1 min. Stir in the spinach, put the lid on the pan and leave for a few mins to wilt.
- Add the flour and stir through until combined. Pour in the milk, stir gently and bring to the boil. Bubble for a few mins, then stir in the cheese and season. Cook until the cheese has melted and the sauce has thickened.
- Mix the mash with the remaining oregano and spread over the filling. Scatter over a little more grated cheese and bake for 10-15 mins until golden.
Nutrition Facts : Calories 432 calories, FatContent 24 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 35 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 8 grams fiber, ProteinContent 15 grams protein, SodiumContent 0.7 milligram of sodium
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