Email to Lucy Ashes      

Recipe Categories: lucyashes's HOME PAGEAPPETIZERS BBQ BEAN-DISHES BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COLESLAW CONDIMENTS COOKIESandBARS CROCKPOT DESSERTS EGGS ETHNIC FISHandSEAFOOD FRUIT MACARONIandCHEESE MARINADES MEATS MISCELLANEOUS PASTA PIZZA POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SAUCES SCONES SOUPSandSTEWS SPECIAL-SELECTION STUFFED-EGGS TIRAMISU VEGETABLES VEGETARIAN WHOLEGRAINS

Cheese, Oregano and Parsley Pie

List of Ingredients




8 oz. ricotta cheese
1 tbsp. chopped onion
2 oz. Parmesan cheese, grated
2 eggs
2 tbsp. fresh chopped parsley
1 clove of garlic, crushed
2 tbsp. fresh chopped oregano
7 oz. tomato paste
2 oz. black olives, pitted and sliced
4 oz. Mozzarella cheese, thinly sliced
1 large green pepper, sliced
black pepper
2 pie crust layers


Recipe



Preheat the oven to 400 degrees. Line a 8-inch greased deep dish pie dish with one pastry layer.
In a separate bowl, mix together the ricotta, onion, eggs, black pepper and parsley. In a small saucepan, heat the oil and sauté the garlic with the oregano. Stir in the tomato puree and olives.
Spread half the ricotta mix on the pastry base and cover with half of the Mozzarella slices, then half the tomato mixture and half the pepper slices. Then do another layer.
Put the remaining pastry layer on top. Brush the top with a little beaten egg and put four large gashes on the top with a knife. Bake for 30-40 minutes.