Ingredients
-
1/3
-
1
-
2
-
1 1/2
-
4
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Spinach Ricotta Pie with a Hint of Feta,We’ve got a new local dairy (in such a small country, local also means national), that makes some of the best cheeses (and soy milk and soy puddings). This recipe really showcases their ricotta and feta cheeses. This is a great vegetarian dish to serve, we usually have some kind of variation after the Yom Kippur fast day. I also like to add some za’atar in with the oregano.,Can this recipe be used for mini muffins?,This is a great gluten free alternative to spanikopita.
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Steps
|
1
Done
|
Preheat the Oven to 375 Degrees F. |
|
2
Done
|
Heat the Oil in a Heavy Pot Over High Heat. |
|
3
Done
|
Add the Onion and Saute Until Translucent, About 3 Minutes. |
|
4
Done
|
Add the Spinach in Batches, If Necessary, and Saute Until the Ribbons Are Just Wilted. |
|
5
Done
|
Lightly Beat the Ricotta and the Eggs Together in a Bowl. |
|
6
Done
|
Add the Spinach Mixture, Feta, Oregano and Salt and Pepper. |
|
7
Done
|
Mix Thoroughly. |
|
8
Done
|
Pour the Batter Into a Greased 9 X 13 Inch Pan. |
|
9
Done
|
Bake For About 40 Minutes, Until the Top Is Lightly Browned. |
|
10
Done
|
Serve Warm or at Room Temperature. |
