Sat 23 Aug, 2003 12:24 pm
SWEET SPINACH PIE
1 pound of washed spinach leaves (no stems)
1/2 teaspoon salt
1 - 15-ounce container whole-milk ricotta cheese
2 tablespoons butter, melted
2/3 cup of granulated white sugar
1 large egg
1 teaspoon grated orange zest
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/3 cup golden raisins
11/4 cup pignoli nuts
1 9-inch pie shell with lattice crust, unbaked
1 egg yolk, mixed with 2 tablespoons water
In a large pot, combine the spinach leaves, salt and 1/2 cup water; cook covered for 5 minutes. Drain, cool and wrap in a clean towel; squeeze to remove excess water. Set aside.
In a large bowl, combine the ricotta, butter, sugar, egg, orange zest, cinnamon, nutmeg and half the pignoli nuts, and beat well. Stir in the spinach. Set aside.
Preheat the oven at 350 degrees F.
Prepare your favorite pie crust recipe; line a 9-inch pie pan with the bottom crust. Spoon in the filling and smooth the top. Roll out the remaining pastry and cut into 1/2-inch strips to make a criss-cross design over the filling: place 5 strips evenly over the pie filling; ad place 5 more strips over them on the diagonal. Flute the edge of the pastry. Whisk the egg yolk and water in a small bowl until foamy. Brush the egg wash over the pie crust. Sprinkle the remaining pignoli nuts onto the pie filling in the openings between the lattice strips.
Bake for 45 to 55 minutes until the filling is set, the nuts brown, and the pastry is golden. Serve at room temperature.