spinach and ricotta pie: Submitted by: Johanne | Date Added: 14 Nov 2010
Listed in: Pies

8 slices bacon, chopped
2 cups chopped fresh mushrooms
1 / 3 cup finely chopped onion
1 package frozen chopped spinach, 300g, thawed and well drained
1 container ricotta cheese 475 g Canadian
1 cup shredded Swiss cheese
1 / 2 cup grated Parmesan cheese
1 tsp. tsp dried oregano
1 / 4 teaspoon of. teaspoon salt
1 egg
pastry for 2 crusts for 9-inch diameter
1 can pizza sauce 7 1 / 2 ounces hot

Preheat oven to 425 ° F. In a large skillet, fry bacon until crisp. Reserve 1 tablespoon. tablespoon of drippings and cook mushrooms and onion over medium heat until they are tender and liquid has evaporated.

In a large bowl, combine spinach, ricotta, Swiss cheese and Parmesan with preparing bacon and mushrooms, oregano, salt and egg.

On a lightly floured surface, roll out two thirds of the dough in order to line a pie plate 9 inches in diameter. Cut the excess dough to 1 / 2 inch of edge. With a spoon, spread the filling over the dough. Roll out remaining dough and cover pie. Press and grooving around the crust. Incisions on top of the pie to allow steam to escape.

Bake 25 minutes or until the pie is cooked and golden. Let stand 10 minutes. Cut into wedges and serve with warm pizza sauce.

Makes 6 servings.

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