Spinach Ricotta Pie

For all my StrollerFit moms looking for a new recipe with veggies. I have made this as individual pies or as one big pie.

you need 3 hours to prepare, assemble and bake this but it is worth it and most of the time is the baking..

The crust:
1 cup flour (1/3 white, 2/3 whole wheat) (you can get whole wheat flour for a good price at job lot)
1/3 cup cubed butter, ice cold (cube butter a head of time and put back in the fridge)

blend flour and butter and add 3 tbs cold buttermilk or water, may need a bit more, just enough liquid to hold mixture together. flour counter and pour out dough, roll into a ball and refrigerate for 1 hour. I do this in the am before I leave the house.

Filling:
1 lb low fat (skim milk) ricotta cheese
3 eggs beaten
1/2 lb sauted spinach cooled, (sautee in 1 tbs olive oil or butter with 1/2 tsp black pepper, 1/2 tsp salt, 1/2 tsp dried basil) (I use frozen spinach)
1 small diced onion
3 tbs flour
1/2 cup grates sharp cheddar cheese
dash of nutmeg

Saute the spinach and let cool, mix with all other ingredients.

Roll out dough into a pie crust and fill with spinch mixture, you can top with 1 cup of sour cream if you like, I don't. spinkle with paprika and bake. 40-45 minutes on 375 degrees, serve while hot but not piping hot!!

Enjoy