Sunday, July 8, 2007
I made this for my Books & Snacks party. It made way too much filling, so I'm probably going to make a quiche-type item with the left over. It might make for an interesting warm dip if you used the extra in a glass dish with breadcrumbs on top. Anyway, if you used a deep-dish pie pan, you'd probably use it all. I just don't have one that deep. Ah well. It gives me stuff to experiment with. You can either make your own pie crust or buy some at the store. It's totally up to you.
Pie crust for a double crust pie
2 Tbsp butter
3 cups shredded zucchini (I just cut mine up into small pieces.)
8 oz. fresh mushrooms, sliced (I used baby bellas aka porcini.)
1 tsp seasoned salt
1 10 oz. pkg. frozen spinach, thawed and squeezed dry
15 oz. ricotta cheese
8 oz. French cream cheese, softened (You can use Boursin or a similar "garlic and herb spreadable cheese.)
1 cup shredded mozzarella cheese
2 large eggs, lightly beaten
1 Tbsp Tabasco
1 egg, beaten with 1 tsp. water
4- Preheat oven to 425 degrees.
1- Melt butter in skillet over medium-high heat and add zucchini and mushrooms. Sprinkle with seasoned salt and saute until tender. Remove from heat and set aside.
2- Combine spinach, ricotta, cream cheese, mozzarella, eggs and Tabasco in a large bowl. Stir in zucchini and mushrooms.
3- Line a pie plate with the bottom pie crust. Spoon in filling. Top with second pie crust. Cut vents and flute edges.
4- Brush with egg/water glaze.
5- Bake at 425 degrees for 15 minutes, then at 375 degrees for 35-45 minutes until golden.
6- Remove from oven and let cool on wire rack for 30 minutes before serving.