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SAVORY SPINACH & CHEESE PIE




Source of Recipe


I Can't Believe It's Not Butter! ®


List of Ingredients




1-1/2 cups all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
12 Tbsp. I Can't Believe It's Not Butter! ® Spread
2-1/2 to 3 Tbsp. ice water
1 small clove garlic, finely chopped
1 container (15 oz.) ricotta cheese
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
2 eggs
1/2 cup shredded mozzarella cheese (about 2 oz.)
1/4 cup grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. ground black pepper
1 egg yolk
1 Tbsp. water


Recipe



In large bowl, combine flour, baking powder and salt. With pastry blender or two knives, cut in 10 tablespoons I Can't Believe It's Not Butter! ® Spread until mixture is size of small peas. With fork, stir in ice water until dough forms. With floured hands, shape dough into a ball; cut off 1/3 of the dough. Flatten both balls into circles. Wrap each in plastic wrap and chill until firm, about 30 minutes.

Meanwhile, in microwave-safe cup, microwave remaining 2 tablespoons Spread and garlic at HIGH 20 seconds or until spread is melted; cool.

Preheat oven to 425°. Arrange baking sheet on lowest rack in oven.

In large bowl, thoroughly combine ricotta, spinach, eggs, mozzarella and Parmesan cheeses, salt, pepper and garlic mixture; set aside.

On lightly floured surface, roll larger dough into 11-inch circle. Lift and press into 9-inch glass pie plate; fold edges under. Roll remaining dough into 9-1/2-inch circle. With fluted pizza cutter or knife, cut into eight 1-inch strips. Spoon filling into pie shell. Top with 3 dough strips in one direction, then 5 dough strips in the opposite direction over the first strips; press ends into crust edge. Flute edges, if desired. Brush pastry with egg yolk blended with 1 tablespoon water. Arrange pie plate on preheated baking sheet and bake 15 minutes. Decrease heat to 375° and bake an additional 25 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.