When I make soup, salads, and pastas I often buy a bag, a box, or a bunch of assorted greens to randomly throw in the mix. Kale, chard, spinach, mustard, even dandelion. They’re practically interchangeable in the freestyle method of cooking I employ most often these busy days. The only problem with this theory is I’m often left with greens of varying varieties sitting in my veg drawer. Leaving me to wonder what will become of them before they turn to slime. Well, Ricotta Pie with Lots of Greens is the answer I have for that little problem.
Ricotta Pie with Spinach, Kale, and Mustard Greens
I chose to make this pie with spinach (for flavor), kale (for texture), and mustard (for pizzazz), but this is a great recipe to use up the odds and ends of whatever you have laying around. This pie takes a whopping two pounds of assorted greens so if you need to you can always supplement your stash of scraps with a whole, brand new bag of kale or spinach. I wouldn’t call that cheating. GREG
PS If you live north of the equator this month has probably been a scorcher. A hot from the oven savory Ricotta Pie may not seem like the perfect respite from the heat. But honestly this pie makes a great all-in-one meal during warm weather because it’s best when served at room temperature.