akathy's what's for dinner? 2/20

DH offered me two different restaurants today, but I had absolutely NO appetite....he was shocked! The old
me would NEVER turn down an offer for a restaurant. But this was after a lonnnng, greuling visit to the vet
and I jussst wanted to go home and lie down. DH had leftover lasagne, and I napped.

PepsiGal ....awww, I hope Pepper feels better soon! We just found out today that our sweet 8-year-old guy has
spondylosis of his spine---very painful The first vet said arthritis and Rx'd all kinds of things, but he was
still limping, so we sought a second opinion. We LOVE our vets, too!    I'm so overwhelmed right now with him being in pain, he CAN"T PLAY (ohhh, they LOVE to play!!) and hoping
the new treatment works, and then my own pain issues. But sometimes I DO giggle a little bit----we limp around together!


scrapmaven....I hope you continue to eat and it goes well !!! 

Here is the recipe.

I use a pie dish that is 23cm (9") across and 5cm (about 2") deep. My Nanna used to make it in a rectangular tray, about 13"x9", and a bit over 1"deep, then cut it into squares to serve. 

Grease pie dish and line with shortcrust pastry (I use prebought)

Steam 250g spinach, drain, cool and chop. Make sure to really squeeze all liquid out, so the filling doesn't become mushy.

In a bowl, mix 500g ricotta cheese, the spinach, 2 med. eggs, 2-3 Tablespoons of dry breadcrumbs and about 30g of grated parmesan cheese. (I grate my cheese fresh from a block, but you can used pre-grated). 

Put cheese mixture into pie case, and cover with another layer of pastry. 
Seal edges and prick the top of the pastry with a fork several times.

Cook in preheated 180°C oven for about 45 minutes, until pastry is brown and cheese mixture is set.

Allow to cool a bit, then serve with a salad.

It is also good served at room temperature.

Thanks, sueg. Looks delicious!