Salami And Spinach Pie Recipe
Ingredients
| Frozen chopped spinach package | 1 , thawed | |
| 2 tablespoons Progresso Olive Oil | ||
| 2 cups thinly sliced mushrooms 4 eggs | ||
| Ricotta cheese | 1 Can (10oz) | |
| 3/4 cup shredded fontina cheese | ||
| Oregano leaves | 1/2 Teaspoon, crushed | |
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| Sweet peppers | 1 To taste, deep fried | |
| 3 ounces thinly-sliced Italian salami, slivered | ||
Directions
Place rack in the lower third of the oven.
Preheat oven to 425° F.
Squeeze as much liquid from the spinach as possible; set aside.
In a medium skillet heat olive oil until hot.
Add mushrooms.
Saute until light brown; set aside.
In a large mixing bowl beat eggs, ricotta and fontina cheeses, oregano, salt, black pepper and reserved spinach until blended.
Stir in sweet fried peppers and reserved mushrooms.
Pour into pie shell.
Arrange salami in a decorative pattern on the top.
Bake for 15 minutes.
Lower temperature to 375° F.
Bake until a knife inserted in the center comes out clean, 35 to 45 minutes.
Cool for 10 minutes before serving.
Preheat oven to 425° F.
Squeeze as much liquid from the spinach as possible; set aside.
In a medium skillet heat olive oil until hot.
Add mushrooms.
Saute until light brown; set aside.
In a large mixing bowl beat eggs, ricotta and fontina cheeses, oregano, salt, black pepper and reserved spinach until blended.
Stir in sweet fried peppers and reserved mushrooms.
Pour into pie shell.
Arrange salami in a decorative pattern on the top.
Bake for 15 minutes.
Lower temperature to 375° F.
Bake until a knife inserted in the center comes out clean, 35 to 45 minutes.
Cool for 10 minutes before serving.
Chef
