Saturday, August 17, 2013

Spinach Ricotta Pie with Brown Rice Crust

This crust has a really nice texture and flavour and is much healthier than a traditional pastry crust. Give it a try on any of your favorite main meal pies.

Spinach Ricotta Pie with Brown Rice Crust
adapted from this recipe and Sealed with a Quiche from Eat Shrink and Be Merry by Janet and Greta Podleski 2005. 

1 tsp olive oil
1/2  C minced onion
1 clove minced garlic
1 1/2 C cooked brown basmati rice
3 Tbsp Parmesan cheese
1/2 beaten egg

1. Preheat oven to 350

2. Spray pie plate with olive oil spray
3. Heat olive oil in frying pan
4. Add onion and garlic and saute until onions appear translucent  and are softened
5. Place onion mixture in bowl and stir together with brown rice, Parmesan cheese and egg. 
6. Press mixture into prepared pan and press down firmly

1/2 beaten egg
454 g spinach leaves
2 onions, chopped
pinch black pepper and sea salt
pinch nutmeg
handful fresh basil, sliced
1 tub ricotta cheese

1. In a large frying pan or wok, heat a small amount of oil and saute onion until soft. 
2. Add spinach and herbs and spices. Stir until spinach is wilted. 
3. Remove from heat and drain any extra liquid. 
4. Stir in ricotta and spoon filling into prepared brown rice crust. 
5. Bake 45 minutes at 350F. Should be golden. Let sit 10 minutes prior to cutting. 

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