1 1/2 C. frozen spinach, drained well
4 tsp. butter
1 C. Riccotta cheese
3 eggs
1/2 C. heavy cream
2 tsp. Parmesan cheese
pinch of nutmeg
1 9 in. pie crust, prepared, baked at 425 for 15 minutes
Cook spinach with butter, salt and pepper to taste. Drain well. Add riccota, eggs,
parmesan cheese, cream and nutmeg. Mix well. Spread in prepared pastry shell. Bake at 375°
for 35 minutes. |
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