Thanks to Cathy Hume for providing this recipe and for demonstrating how to make it at the July 10th market!
You can get all the ingredients for this recipe from the Farmers Market except the ricotta cheese and the mushrooms Enjoy!!!
1 bunch spinach
4 eggs
1 cup ricotta cheese
3/4 cup grated pecorino sheep cheese (Black Sheep Creamery) or parmesan cheese
3/4 cup mushrooms (portabella, crimini or button) chopped
4 scallions finely chopped
1/2 tsp rosemary dried or 1 tsp fresh
1/2tsp thyme dried or 1 tsp fresh
Salt and pepper to taste
1) Preheat oven to 375 degrees. In a large bowl combine all the ingredients. Pour the mixture into a pie dish.
2) Bake for 30-35 minutes until it is lightly browned and set. Let pie cool slightly before cutting and serving or refrigerate up to 2 days
3) Top with Hot Mama’s Salsa for a zesty flavor