I've made this before on the stove and in the oven. It's from Chef Pasquale/Orsara Recipes. Today I wasn't in the mood for heating up the kitchen so the Golden's got the call to be a stove top and an oven.
Spinach Ricotta Pie with Andouille Sausage and Sundried Tomatoes
Since I'm using my fancy Emile Henry ceramic pie plate which is extremely deep dish (like 2 1/2 inches) and store bought pie dough comes up way short I decided to make my own. Here's the disk ready to be placed in the fridge to chill -
Outside on the Golden's, get some EVOO and garlic ready -
Recipe calls for one pound of Spinach. I had two pounds and no matter how much you start with it doesn't turn into much -
While the spinach is doing its thing, dice up some Andouille Sausage -
And out it goes into the CI skillet -
The spinach is left to cool in a colander and as much liquid is squeezed out before it gets mixed with the rest of the ingredients.
Pie dough has sufficiently chilled and is rolled out -
Blind baked out on the grill with ceramic pie weights. The Golden's is set up indirect with the double stack of grates to keep the temps consistent in the dome around 360F or so. I've got the pie plate sitting on some ceramic tiles to avoid contact with the cast iron grates. Being kinda paranoid here as I've not used this pie dish out on the grill before -
Recipe calls for 3 eggs. No way.
8 eggs
Mozzarella
Ricotta
Andouille Sausage
Spinach
Sundried Tomatoes -
I trimmed the dough at the rim prior to blind baking (should have just left it). My baking skills need some improvement. Had I not done that the dough would have been at the rim of the pan. Live and learn.
After about 45-50 minutes I grated some Parmesan over the top. It's looking pretty good -
But it did need about another 10 minutes to firm up, so bake time was a little beyond one hour.
Inside to rest about a half hour -
Let's cut a slice and see how we did -
This one turned out excellent. The combo of the Andouille Sausage and the Sundried Tomatoes worked out great. The last time I made this I used Italian Sausage and didn't have the tomatoes on hand.
There's gonna be plenty left for breakfast, brunch or dinner tomorrow.
As always, thanks for following along with this post. Just a little something different out on the Golden's while keeping the kitchen cool today.
Regards,
-lunchman
Spinach Ricotta Pie with Andouille Sausage and Sundried Tomatoes
Since I'm using my fancy Emile Henry ceramic pie plate which is extremely deep dish (like 2 1/2 inches) and store bought pie dough comes up way short I decided to make my own. Here's the disk ready to be placed in the fridge to chill -
Outside on the Golden's, get some EVOO and garlic ready -
Recipe calls for one pound of Spinach. I had two pounds and no matter how much you start with it doesn't turn into much -
While the spinach is doing its thing, dice up some Andouille Sausage -
And out it goes into the CI skillet -
The spinach is left to cool in a colander and as much liquid is squeezed out before it gets mixed with the rest of the ingredients.
Pie dough has sufficiently chilled and is rolled out -
Blind baked out on the grill with ceramic pie weights. The Golden's is set up indirect with the double stack of grates to keep the temps consistent in the dome around 360F or so. I've got the pie plate sitting on some ceramic tiles to avoid contact with the cast iron grates. Being kinda paranoid here as I've not used this pie dish out on the grill before -
Recipe calls for 3 eggs. No way.
8 eggs
Mozzarella
Ricotta
Andouille Sausage
Spinach
Sundried Tomatoes -
I trimmed the dough at the rim prior to blind baking (should have just left it). My baking skills need some improvement. Had I not done that the dough would have been at the rim of the pan. Live and learn.
After about 45-50 minutes I grated some Parmesan over the top. It's looking pretty good -
But it did need about another 10 minutes to firm up, so bake time was a little beyond one hour.
Inside to rest about a half hour -
Let's cut a slice and see how we did -
This one turned out excellent. The combo of the Andouille Sausage and the Sundried Tomatoes worked out great. The last time I made this I used Italian Sausage and didn't have the tomatoes on hand.
There's gonna be plenty left for breakfast, brunch or dinner tomorrow.
As always, thanks for following along with this post. Just a little something different out on the Golden's while keeping the kitchen cool today.
Regards,
-lunchman
