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Ricotta

Slow Cooker Italian Style Cheesecake

November 5, 2021

Making this Italian Style Cheesecake in the Slow Cooker creates an incredibly moist, tender cheesecake. This is incredibly flavorful & rich!

Small Italian Cheesecake with slivered almonds and a dusting of confectioners sugar.

Skip the stress of making a cheesecake the traditional way, and make it in the slow cooker. It makes it so easy and it is a sure fire way to avoid the troublesome crack you can get on top. This Slow Cooker Italian Style Cheesecake is a must make!

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Filed Under: Cakes and Cupcakes, Recipes Tagged With: cheesecake, Italian Style Cheesecake, recipe, Ricotta, Secret Recipe Club, slow cooker, Slow cooker Cheesecake, SRC

Skillet Spinach Pie

February 21, 2014

Skillet Spinach Pie

Hi my name is Popeye.

Well, it might as well be considering how much spinach I’ve been eating lately. I basically eat spinach every day. For real. I have spinach in salad every day for lunch and then I add more spinach to my diet for breakfast or dinner too in different ways as well. The Greek Quiche I recently made is a perfect option for either meal.

Skillet Spinach Pie-1

Spinach is just so good for you. It is a low fat food that is high in fiber, protein. As well, it loaded with vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese, niacin, and zinc. Flavonids in spinach also help as antioxidants to keep cholesterol from oxidizing and protect your body from free radicals.  If heart health is a concern that spinach is your friend as it’s great for you cardiovascular system as the magnesium in it helps lower high blood pressure. Overall spinach is a great super food that can be enjoyed in juice form, raw, and cooked. It’s versatile nature makes it easy to incorporate into your healthy diet.

So, here I go again making another spinach packed pie!

This is a fun play on Spanokopita in that it’s served just like a pie instead of the handheld triangles I normally see. They are great as well but I like this ratio of filling to phyllo much more in this pie. I just love spinach and feta so much so my craving is satisfied with this pie. The original recipe called for dill but I just don’t like dill that much so I added some oregano, which pairs well with Greek recipes, instead.

Hope you enjoyed this week’s pie recipe! Get ready for a sweet treat for next week!

Skillet Spinach Pie-2

Skillet Spinach Pie

Makes 8 serving

Ingredients

  • 1/2 stick unsalted butter
  • 1 small yellow onion, chopped
  • 20 ounces frozen chopped spinach, thawed and squeezed dry
  • 1 cup whole-milk ricotta
  • 3 large eggs, beaten
  • 1/2 cup crumbled feta
  • 1/2 teaspoon oregano
  • 1 pinch of crushed red pepper
  • 1 teaspoon coarse salt
  • 1/4 teaspoon pepper
  • 4 sheets frozen #10 phyllo dough, thawed

Process

  1. Preheat oven to 375 degrees.
  2. In a 10-inch non-stick skillet, melt butter over medium heat.  Once melted, reserve 2 tablespoons in a small bowl.
  3. Add the onion to the skillet and stir while cooking until softened, about 5 minutes. Remove the skillet from heat and let cool slightly.
  4. Stir in the spinach, ricotta, eggs, feta, oregano, crushed red pepper, salt, and pepper.
  5. Lay 1 sheet phyllo on a work surface and lightly brush with the reserved melted butter. Lay the sheet, butter side up, over the spinach mixture, folding edges under to fit inside skillet. (Keep the extra phyllo covered while you work.) One at a time, brush remaining 3 sheets and add to the top of the skillet, rotating and scrunching each sheet slightly so edges are offset and the top is ruffled.

  6. Bake for 25-30 minutes, until golden brown and heated through.

Slightly adapted from Everyday Food, Oct 2013

Filed Under: Recipes, Side Dishes Tagged With: Cast Iron, feta cheese, phyllo, phyllo dough, phyllo sheets, pie, Ricotta, Skillet Spinach Pie, spanakopita, spinach, Spinach Pie

It’s a wrap pizza

July 12, 2010

One night, while falling asleep on the Cos I was ‘watching’ a recorded episode of Everyday Food and I managed to actually take in the genius that was making a pizza with a sandwich wrap. Yeah genius. I love all the Martha does. Martha is hardcore. She is a Jersey girl through and through and will give you the stink eye on her show if you ‘f up the cooking/decorating segment. So going to prison just made her more bad ass to me.You know she had the best decorated cell in there too.  So I love her more now, esp since her staff made this amazing looking pizza starting with a sandwich wrap. Feel free to check out their Thinnest Crust Pizza with Mushrooms and Ricotta since I used that to inspire me for my own pizza.

I really like pizza but I’m not often in the mood for making dough or getting it at the store. It is so much work and is so heavy. While, I enjoy regular pizza, using a whole wheat sandwich wrap will be my go to crust for pizzas. Why? Inexpensive. Fast. Thin. And fast. In total you can assemble one of these thin crust pizzas in 30 minutes. It’s a quick assembly and pretty quick baking time too. It produces a light thin crust pizza that makes for a great appetizer for a party or a personal meal.

I really suggest getting a whole wheat wrap since it has more flavor than the regular white ones. It’s like getting whole wheat bread or Wonder. Put down the Wonder Bread. You can use a tomato sauce, pesto, or just cheese, but just be sure generously top it with thinly sliced veggies. The thinner the veggie, faster it cooks. So if you are considering mushrooms I suggest that you purchase them whole and slice them yourself to regulate the thickness. Don’t be cheap with the toppings either- you basically want to completely cover the wrap since unadorned spots will be naked and may burn.

Whole Wheat Pesto Pizza with Ricotta, Mushrooms, and Red Onions

1 whole wheat sandwich wrap
1 teaspoon olive oil
4-5 tablesppons pesto
5 tablespoons of part skim ricotta
4-5 white button musrooms, sliced very thinly
3 very thin slices of red onion
salt and pepper

Preheat your oven to 450 degrees and line a baking sheet with parchment or aluminum foil

Lightly oil the edge of the whole wheat wrap. Evenly coat the wrap with pesto.

Place 5 spoonfuls of ricotta on the wrap. Place your sliced mushrooms evenly, covering most of the surface. Season with salt and pepper. Sprinkle the red onion on top of the mushrooms

Bake for 20-25 minutes.





Filed Under: Recipes, Side Dishes Tagged With: Everyday Food, Martha Stewart, mushrooms, Onions, PBS, Pesto, pizza, red onions, Ricotta, sandwich wrap, thin pizza

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