italian spinach pie double crust or topless

Ingredients italian spinach pie double crust or topless

15 oz Ricotta
1 1/2 cup Shredded mozzarella (if using packaged shredded cheese get low moisture
3/4 cup grated Parmesan cheese * I like to use a parmesan/romano blend or sharp imported Parmesan that I grate by hand
10 oz package frozen chopped spinach - thawed and dried (squeezed of excess water)
1 clove garlic - minced
3 eggs - beaten (if you plan on adding a top crust reserve 1Tblsp)
1/2 cup chopped salami or pepperoni deli style (optional)
1 Pastry for single or double pie crust or frozen/refrigerated pie crust

how to make italian spinach pie double crust or topless

Preheat oven to 375°F

In a large bowl mix/stir together the cheeses, spinach and garlic (and meat if using) until combined. Stir eggs into cheese mixture (remember to reserve a Tbsp if using a top crust).

For Pastry Crust * On lightly floured surface roll out pastry then line 9inch pie plate with pastry allowing edges to over hang. Fill with cheese mixture and spread evenly. **If using a top crust roll out second pastry and cover pie. Seal and flute or pinch the edges, cuts slits in top to vent. Brush with reserved Tbsp of egg.

For Frozen Pie Crust * Follow packaging directions for preparing crust. Add cheese mixture and spread evenly into crust. ** If using top crust, follow package directions to make a double pie crust. Slit top crust to vent and brush with reserved egg.

Bake at 375°F for 35-45 minutes or until top or crust is golden brown (or cheese mixture is well done). Cool for 10-15 minutes before serving. Can serve with hot gravy (tomato sauce) if desired.

Enjoy!!!