Amaranth-Ricotta Pie

Recipe adapted from “Moosewood Cookbook”

The Crust:
1 cup unbleached flour
½ tsp salt
1/3 cup butter
2-3 Tbsp cold water

The Filling:
1 tsp butter
1 cup minced leeks (or onions)
3 cups Amaranth greens, cooked and drained thoroughly (about 1 gallon fresh)
½ tsp salt
dash pepper
16-oz. ricotta cheese
3 beaten eggs
3 Tbsp flour
1½ cups grated sharp cheese (8 oz)

1. Prepare pie crust for 9- or 10-inch pie pan. Set aside.
2. Preheat oven to 375°.
3. Sauté leeks (or onion) in butter until soft
4. Combine with Wild Amaranth, salt, and pepper in a bowl.
5. In a separate bowl beat eggs, ricotta, and flour and ½ of the grated cheese together.
6. Add Egg mixture to Amaranth mixture and combine thoroughly.
7. Spread into the unbaked pie shell.
8. Sprinkle with remaining cheese.
9. Bake 40 to 45 minutes or until firm to touch at center.

About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
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