Spinach Basil Ricotta Pure Recipes
SPINACH, BASIL RICOTTA PURéE
Categories Milk/Cream Cheese Side Sauté Valentine's Day Vegetarian Ricotta Basil Spinach Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring 2 cups water to boil in large pot. Add spinach leaves and stir until tender and bright green, about 3 minutes. Drain. Squeeze out excess water. Transfer spinach to processor. Add basil and ricotta to spinach. Blend until smooth. (Can be prepared 8 hours ahead. Cover and refrigerate.)
- Melt butter in heavy medium saucepan over medium heat. Add garlic and sauté until golden, about 3 minutes. Add spinach mixture and cream. Stir until mixture is just heated through. Season to taste with salt and pepper. Transfer to bowl and serve.
FRESH SPINACH & BASIL PIE
An easy, slightly different (and pretty darn amazing, if I do say so myself) take on a classic dish. If you don't absolutely love this, you can come over and poke me in the eye.
Provided by Scrodzilla
Categories Savory Pies
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350 degrees.
- In a large mixing bowl, combine ricotta cheese, 1 cup shredded mozzerella and 3 eggs. Mix well!
- Stir in chopped spinach, onion, tomato, salt, spices and fresh basil.
- Sprinkle 1/2 cup shredded mozzarella into one 9" pie crust, then fill with cheese/spinach/egg, etc. mixture. There may be some left over -- do not overfill!
- Top with remaining 1/2 cup shredded mozzarella.
- Give yourself a pat on the back -- you're doing okay!
- Carefully place remaining (thawed and flattened) frozen pie crust on top and pinch edges with a fork. Remember to cut a few slits in the top crust or your pie will explode!
- Place on the middle rack of your nicely pre-heated oven and let it hang out for about 30 minutes. When the half-hour is up, pull the little guy out and brush egg white on the top surface (this will not only make your pie nice and shiny, but also very happy).
- Pop back in the oven for 10-15 minutes until the top is a nice golden brown.
- Let cool for about 10 minutes before serving.
- Enjoy!
- note: This recipe happens to be vegetarian, but I'm certain it would be delicious with some sausage in the mix. Feel free to experiment!
Nutrition Facts : Calories 488.5, Fat 30.9, SaturatedFat 11.5, Cholesterol 158.5, Sodium 721, Carbohydrate 28.9, Fiber 2, Sugar 1.9, Protein 23.9
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