Gluten-Free Ricotta Pie with Potato Crust

Ingredients

For the crust

2 large red or russet potatoes, scrubbed

1 small onion

3 tablespoons Gluten-Free Bob's Red Mill All-Purpose Flour

1 egg

salt & pepper to taste

For the filling

2 1/2 cups ricotta cheese

1 cup shredded parmesan cheese

2 eggs

2 cups fresh chopped spinach

4 garlic cloves, minced

7-8 fresh basil leaves, chopped

1 teaspoon dried oregano

16-20 grape tomatoes, sliced in half

olive oil for drizzling

salt & pepper to taste

Directions

1. Preheat oven to 400 degrees fahrenheit. Oil a springform pan, set aside.

2. Shred the onion and potatoes into a small bowl lined with cheesecloth. Squeeze out as much water as possible.

3. Return to bowl, mix in egg, salt & pepper.

4. Press into oiled springform pan, bake for 10 minutes, just until slightly set and remove from oven. Reduce oven temperature to 350 degrees.

5. In a large bowl combine the ricotta, parmesan, eggs, spinach, garlic, basil, oregano, salt & pepper. Pour into prepared crust and smooth the top.

6. Arrange the tomatoes into a pattern of your choice. Drizzle with olive oil and sprinkle with more pepper and oregano.

7. Bake for 1 to 1 1/2 hours or until filling is set.

8. Serve with a big salad and red wine!