In the Kitchen with Fontina & Roquefort

Fontina and Roquefort love to cook together and are always testing out new recipes together. They both visited the community garden this morning and it was bursting with beautiful produce and they just couldn't help themselves. Roquefort has come up with a new recipe that he wanted to test and who better to share the fun with but Fontina. Today they will be making.....

Please note: This is an actual recipe that is dearly loved at my house and I thought I would share it with all of you to try.

Spinach Ricotta Pie

Crust:

1 cup all purpose flour

1/3 cup cold butter

3 Tbls cold buttermilk

Filling:

1 cup chopped fresh spinach

1 small onion, diced

salt and pepper

1 lb. Ricotta cheese

3 eggs, beaten

3 Tbls. flour

1/2 grated sharp cheese of your choice

dash of nutmeg

1 cup sour cream

Paprika

Directions:

• To make the crust, cut together flour with butter until uniformly blended. Add buttermilk. Chill at least one hour in a ball. Roll out into 9" pie crust.

• To make the filling, saute spinach and onion. Add salt and pepper to taste. Let cool slightly. Mix in bowl with ricotta cheese, eggs, flour, cheese, and nutmeg.

• Spread into unbaked pie shell. Top with sour cream and paprika.

• Bake at 375 degrees for 40-45 minutes.

Serve with a garden salad and enjoy!

MMmmmm smells delicious....

It turned out perfectly...now to let it cool down a bit before they cut into and give it the tasted test. But I am pretty sure it will be a new favorite not only in the Maus Haus but also in Roquefort's Gourmet food shop!

Time to tidy up. Just a few dishes left to do and the kitchen will be ready for the next cooking adventure.