This is practically a meal in itself.
Make 1 1/2 batches of Pâte Brisée and put in refrigerator till needed.
Thaw a:
| 10 | ounce box of frozen chopped spinach |
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| 1 | tablespoon olive oil |
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In the same skillet saute:
| 12 | ounces thinly sliced mushrooms |
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| 1 | tablespoon olive oil |
Meanwhile mix in a separate bowl:
| 3 | eggs |
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| 1 | pound ricotta |
| 2 | tablespoons dry dill weed |
| 1 | tablespoon dry basil |
| 1 | tablespoon dry parsley |
| 1/4 | teaspoon ground nutmeg |
| 1 | teaspoon salt |
| 1/2 | teaspoon freshly ground pepper |
| 2 | tablespoons lemon juice |
| 1 | teaspoon lemon zest |
| 1 | cup grated parmesan cheese |
Preheat oven to 375° F
Roll half the Pâte Brisée on a lightly floured surface and line the bottom and sides of a deep 2-quart baking dish with the pastry. In the pan layer:
| 1/2 | the egg/ricotta mixture |
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| 1/2 | the spinach |
| 1 | teaspoon dry dill week |
| 1/2 | the mushroom |
| 1 | teaspoon dry dill week |
| 1/2 | 28-once can crushed tomatoes |
Roll out the rest of the Pâte Brisée and place on top of the pie, trim, and crimp the edges together. Cut vent holes. Brush with the egg wash.
Mix:
| 1 | egg |
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| 2 | teaspoons water |
Roll out the rest of the Pâte Brisée and place on top of the pie, trim, and crimp the edges together. Cut vent holes. Brush with the egg wash.
Bake at 375° F till golden brown (about 1 hour).