Ricotta, spinach and leek pie. Yum. Pound of ricotta, 3/4 cup chopped cooked spinach, half a cup of sauteed leeks, two eggs, bit of parmesan, a few scrapes of nutmeg, half a cup of milk. Mix it all up and bake it in a pie shell at 425 for about 40 minutes or until puffed and the crust is browned. Good warm or cold, and especially nice to take on a picnic.
So I mixed Dangerosa’s recipe with the versions from the various cookbooks I have around. Not that there was anything wrong with that recipe, I just need a lot of instruction.
It’s cooling now, and I’m a little curious about this thing, mainly because I don’t know that I’ve ever had it before. It looks good, but it doesn’t seem very cheesecake like. The cheesecake I’m used to is very dense, while this one is rather fluffy and light. I admit I was a little iffy on the whole folding in the eggwhites bit, so is this how it’s supposed to turn out?