Thursday, January 13, 2011

Ricotta, spinach and sweet potato pie

I had this recipe in the back of my mind for quite some time now and decided this was the day. Comfort food for a very cold day, way down here in Florida. It certainly does not require numerous ingredients and most(well actually all) I had on hand. I love it when that happens and a trip to the grocery store is not needed.....besides, it's too darn cold to go outside!!!

Finished dish.
Before baking and veggies are mixed with cheese.

I left some of the veggies unmixed on the bottom of the pastry before pouring the cream mixture.


Ingredients:
1 half of the box of puff pastry, I used Pepper ridge Farms.
1T. butter,used to grease baking dish.
1/2 bag of baby spinach,uncooked.
1 large sweet potato,peeled and grated or sliced very thin.
2 C. whipping cream, not the heavy.
4 eggs.
1/2 t. salt.
3 T.chopped fresh dill.
1 14oz. container of ricotta cheese.
1/2 clove of minced garlic.

Butter baking dish. Add the pastry according to the size of your dish. I had to roll mine a bit longer and wider to cover the baking dish. I filled the pastry with a handful of spinach and potato slices, just to make it more solid of a dish for cutting and then mixed the remaining spinach and potato with the ricotta cheese and the dill. Lightly whisk the cream, salt and eggs together and pour over the mixture. Crimp edges of pastry if needed. Cook for 35-40 minutes until light brown on the top. Temperature set at 350 degrees.

4 comments:

K and S said...

something baked like this sounds like the perfect dish tonight :)

Mimi from French Kitchen said...

This looks like a mid-winter dish for a Saturday brunch! I'll bet leftovers are good, too.

Ocean Breezes and Country Sneezes said...

This looks delicious, thank you for sharing the recipe! This one's a keeper! Have a great day!

Mary

MyKitchenInHalfCups said...

This was just right.