"Ranee Mueller" > wrote in message
...
> I am cooking out of the pantry this week, and I have some frozen
> spinach and some ricotta in the fridge. I'm short on butter, so a crust
> is probably not in the works for this. We have lots of eggs and milk,
> and I'd like to keep this vegetarian (obviously not vegan). Any ideas?
>
> Regards,
> Ranee

How about a spinach pie made with fillo dough? Use any spanikopita recipe
and just add ricotta to it.

Off the top of my head I'd use 1 pound of ricotta, a half cup parmesian,
chopped dill, 4 oz crumbled feta, 4 eggs, some lemon juice, a touch of salt
and pepper and nutmeg then stir it all up. Then add your precooked and
drained (squeezed in a towel or cheese cloth would be best) spinach that you
have chopped very fine and sauteed with some finely chopped scallions. Melt
a stick or 2 of butter and brush it into a baking dish. Lay down a sheet of
phyllo, more bustter, more phyllo, say 4 layers, then add the spinach
mixture, layer with more phyllo and butter, fold over the edges, a couple
more layers of phyllo and butter. With a sharp knife cut into 6 equal
pieces, bake at 350 for about 3/4 hour.

Paul