Tre Stelle® Ricotta Spiral Pie
Get ready to impress with a simple technique of slicing the vegetables thinly and rolling into a spiral that’s placed onto the Ricotta filling - easy as pie!Prep Time:
30 minutes Ready In:
1 + hour Serves:
1 - 9” pre-made pie crust, blind baked 2 - 8” zucchini (one green and one yellow) 1 - 8” thin eggplant 1 1/2 cups | 375 mL Tre Stelle® Traditional Ricotta Cheese 1 cup | 250 mL Tre Stelle® Romano Cheese, grated 2 large eggs 1 clove garlic, minced 1 tsp | 5 mL grated fresh lemon zest salt and freshly ground black pepper to taste 1 tbsp | 15 mL olive oil or melted butter
Preheat oven to 350ºF (180ºC). Wash and peel vegetables. Using a mandolin or a sharp knife cut the vegetables into thin lengths (1/16” or 2mm thick); making sure all of the vegetables are cut to a similar height. Plunge the vegetables into a large pot of boiling salted water, long enough to blanch them - approximately 1 minute. Immediately remove from heat, drain and rinse with cold water; repeat and lay out on paper towels to dry. In a medium bowl combine the Ricotta and Romano Cheeses, eggs, garlic, lemon zest and salt and pepper. Pour the mixture onto the pre-baked crust. On a clean surface, form a line of approximately 12 slices of vegetables lengthwise overlapping by 2”. Loosely roll up and carefully place into crust. Brush with olive oil/butter and additional grated Romano Cheese if desired. Bake for 1 hour.