Thursday, April 21, 2016

Becca's Rustic Crostata

Becca's Rustic Crostata
     This dish is credited to my cousin Becca. She made it for our annual Easter Brunch. One of many gatherings we have as a family. The recipe is so simple and quick that the entire process with prepping and cooking takes less than an hour. This was delicious, savory, and definitely perfect for spring weather. Becca's Rustic Crostata (recipe for 2 crostatas)
  • 2 pie crusts
  • 3 cups ricotta
  • 1/2 cup feta
  • 1/2 cup Parmesan
  • 10 oz fresh spinach
  • 1/2 white onion
  • 1 clove garlic
  • 1 egg
  • 1 tbs oregano
  • Lemon
  • Olive oil
1. In a large mixing bowl, combine the ricotta, feta, and 1/4 cup Parmesan cheese. Set aside.
2. Meanwhile over medium high heat saute in olive oil the diced 1/2/ white onion.  Add in the garlic and saute until fragrant. Stir in the fresh spinach and wilt.
3. Remove from stove and mix into the cheese mixture.
4. Stir in the oregano and juice from half a fresh lemon.
5. Spread out your pie crust on a flowered surface or parchment paper. Place the filling in the middle and turn up the edges around the pie to leave the center exposed. (Remember this makes two, so only use half the filling).
6. Bake for roughly 30 min in a 375 degree oven or until crust is browned.
     I was so pleased with this dish that I called my cousin right away and told her how good it was. Thanks.
Prep Time: 10 min
Cook Time: 30 min
Serves: 8+

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