August 8, 2011

Beef and Spinach Pie

Beef from the Oven

Prep time:

25 minutes

Cooking time:

30 minutes

“In the late winter fresh spinach is very affordable. To cook it, wash 1 pound spinach leaves; leave the water on the leaves. Cook leaves in a skillet, covered, for 1 to 2 minutes or just until wilted.”

Ingredients

Serves 6

1 unbaked (9-inch) piecrust
1/2 pound ground beef
1/2 pound ground Italian sausage
1 chopped green bell pepper
1 clove garlic, minced
1/2 cup chopped green onions
1 (14.5-ounce) can tomato sauce
1 teaspoon Italian seasoning
1 (10-ounce) package frozen chopped spinach, thawed, drained
2/3 cup ricotta cheese
3/4 cup shredded Colby cheese, divided

Directions

1
Preheat oven to 400°F. Prick piecrust all over. Bake until shell is firm and dry, about 12 minutes. Remove from oven. Reduce oven temperature to 350°F.
2
Meanwhile, cook beef, sausage, bell pepper, garlic and green onions in a large skillet over medium heat. Cook, stirring, until beef is browned and vegetables are tender, about 10 minutes. Drain.
3
Add tomato sauce and Italian seasoning. Cover; simmer for 10 minutes. Meanwhile, mix spinach, ricotta and 1/2 cup Colby cheese in a medium bowl. Spread spinach mixture over piecrust.
4
Spread meat mixture over spinach layer. Bake pie until heated through, about 25 minutes. Top with remaining cheese. Bake until cheese is melted, about 2 minutes.

Variations(0)

Make My Own Version

Reviews(0)

Cookin' xpress!

You can save time by substituting 11/2 cups prepared spaghetti sauce for the tomato sauce, Italian seasoning and salt. Look for a variety that is low in sugar.

Great Pairings

Updated Caesar Salad

Anchovy paste is a key ingredient in Caesar salad dressing-a little will add lots of flavor. When you have extra on hand, use a teaspoon of it in a batch of marinara sauce for a wonderful taste.

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