Ricotta, Spinach and Kalamata Olive Pie
This pie can be served either as an appetizer, with a green salad, or as a beautiful meatless entree. If you want to play up the mediterranean flavors more, replace half the Monterey Jack with feta, but half the amount of salt that you add. I used store-bought crusts because eliminating that step makes this recipe do-able, start to finish, in under an hour and a half.
Ricotta Spinach and Kalamata Olive Pie
1 refrigerated pie crust (half of a 15 ounce package) room temperature
1 teaspoon flour
3 tablespoons butter
1 medium onion, chopped
1 10-ounces package frozen chopped spinach, thawed, squeezed dry
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1 15-ounce container ricotta cheese (I love Bellwether Farms)
8 ounces Monterey Jack or mozzerella, shredded
3/4 grated Parmesan cheese
1/3 sliced Kalamata olives
3 large eggs, beaten
1.Preheat oven to 350 degrees. Unfold pie crust into a 9 inch-diameter glass or ceramic pie dish. Fold edges under and crimp decoratively. Line with parchment paper and fill with pie weights (or dried beans). Bake for 15 minutes, or until the edges of the pastry are very light brown.
2. Allow beans to cool slightly and gently lift the parchment with the pie weights. Store pie weights/beans for future baking use.
3. Melt butter in a heavy large skillet over medium heat. Add onion and saute until tender about 8 minutes. Mix in spinach, salt, pepper, and oregano. Saute until all liquid from spinach evaporates, about 3 minutes.
4. Combine ricotta, Monterey Jack, and Parmesan cheese in a large bowl. Mix in eggs. Add spinach mixture and blend well.
5. Spoon mixture into pie crust. Bake until filling is set in the center and brown on top, about 40 minutes. Let stand 10 minutes and cut into wedges to serve.