“Mattie, you’re obviously not a well person and I’m starting to be concerned with how much meat we eat.” “We are not adopting a vegan lifestyle. That is very, very difficult.” “No, I was just thinking we could up our meatless nights from once a week to maybe two or three.” “That’s fine, especially now that spring is springing. We probably should eat more fruits and vegetables.” “I was also thinking—” “Oh here we go—” “Do you remember that time we were in Italy and we had that cheesy spinach and mushroom thing?” “I’d like to buy a clue. Was it a pizza?” “No, it was more like a slice of pie or cake. You’ve made it a few times after we got back but we haven’t had it in a while…” “If you think that’s healthy I wouldn’t advertise being a nutritionist.”
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1 or 2 frozen pie crust(s), thawed, rolled out when the time comes, optional (you’ll see)
1 tub of ricotta cheese, 16 oz., NOT low-fat
1 1/2 cups of diced spinach. Use frozen if you want. Use more or less depending on how Popeye-ish (the Sailor Man) you’re feeling. In Italy they use chard, so use that if you like it and can find it easily.
1 cup (8 oz.) sliced mushrooms. You can find this in cans but it’s better if you get them “fresh” and slice and dry them yourself.
1 cup shredded mozzarella cheese (8 oz.)
1/2 cup (4 oz.) grated Parmesan cheese. Grate this yourself, don’t use the supermarket stuff.
4 large eggs, room temperature
1 more egg, optional
Line a pie plate with the rolled-out, thawed pie crust. Or omit this and just spray the pie plate. If you use the bottom crust you’re making a quiche. If not, you’re making a frittata. Heat an oven up to 350 or 375 degrees. Mix all the other ingredients (except for that one additional optional egg) together in a large bowl. It doesn’t really matter in what order, but kind of out of boredom I mix it up as I go, so the ricotta, some of the spinach or chard, a couple of the eggs, the mushrooms, etc. But use everything and I stir this by hand and make a batter. Pour this into the pie plate, with the crust or no. Now, if you want, cover the top with that second pie crust, if you have one, and you’ll make more of a pot pie. If you use this top layer brush on that additional egg and slice a few radiating lines in it from the center to let the liquid escape during the heating process.
Put it in the oven for about 30 minutes to start. No matter what method you’re using it’s not going to be done, but take a look at it if it’s topless. That’s your basis point. It should be done after about 40 or 45 minutes. Test the center and see if it seems firm. If you’re using the top layer, this will take longer, so say 45 to 50 minutes or even an hour. This is a little trickier to judge, but try to insert a small knife in one of those lines you’ve carved out and wiggle it a little bit. Are you feeling any resistance? Pull the knife out and if you’re getting something syrup-y let it keep going. You don’t want the top to burn though, so in a dire emergency (it happened to me once) if you see the top blackening carefully remove as much as you can and let it continue baking topless.
This is very rich but makes for good leftovers within a reasonable period of time. I wouldn’t freeze, so leave it in the fridge for 2 or 3 days and then say “Arrivederci” if you still haven’t consumed it all.
Well then. Looks tasty, but is the opposite of heart healthy. If going all-in, I bet adding some crisp bacon to the mix would be delightful.
Oh, hell yes.
This looks tasty.
Go Italian and you’ll be fine health-wise — eat a thin slice, have a salad, some bean soup, a glass of wine and then go for a stroll and get in an argument followed by hugs (with vaccinated people of course).
That’s @elliecoo, btw
That sounds like fun, @blue dogcollar!
Ok, now we are getting somewhere! I now have another way to use the spinach apocolypse happening in the garden!