I first had a spinach-ricotta pie at Anna Mcloon's house, and it was from this awesome cookbook she had from the Moosewood cafe. It was good enough that I wanted to make it again, but I was worried about Ed's reaction, because he's not a huge fan of quiches. But, we were in luck, because the spinach and the ricotta create a firm enough texture that it's not quiche-like at all - no jiggling here!
The recipe is basically
this one. I don't think I actually changed much, but I did just use my usual pie crust recipe. This was tasty! It got a good Ed-rating, and even his colleagues liked it when he brought in the leftovers. So, don't hesitate, make yourself a spinach-ricotta pie!
