Ranee Mueller at wrote on 9/13/05 7:33 PM:

> I am cooking out of the pantry this week, and I have some frozen
> spinach and some ricotta in the fridge. I'm short on butter, so a crust
> is probably not in the works for this. We have lots of eggs and milk,
> and I'd like to keep this vegetarian (obviously not vegan). Any ideas?
>
> Regards,
> Ranee
>
> Remove do not & spam to e-mail me.
>
> "She seeks wool and flax, and works with willing hands." Prov 31:13
>
> http://arabianknits.blogspot.com/
> http://talesfromthekitchen.blogspot.com/

Have you got any pasta?
My first thought was some sort of vegetarian lasagna.
You could make a bechamel sauce of sorts (I realize you don't have butter,
but perhaps you can thicken with a slurry of flour and cold milk), easy
enough to mix the cheese with the spinach and some eggs, layer it all with
the bechamel sauce, bake....delicious!

Or maybe stuffed shells, manicotti--even baked ziti with spinach and ricotta
would be delicious.

Have you got any bisquick in the pantry? You could make a crust for a pie
from that.

Frankly, crustless quiche is probably your best bet, someone I think already
suggested that.

Beat half a dozen eggs, mix in the ricotta and drained spinach...onions
would be nice in there, a bit of grated nutmeg....spray a 9 x 13 inch pan
with non-stick spray or otherwise grease the pan, pour into the pan and bake
until set in the middle. I would top with any shredded cheese you might
have in the house. I usually have some type of cheese other than ricotta.

Oh, here's another thought.....a savory cheesecake. You could mix
breadcrumbs with some oil or butter. Or use bisquick or an oil-based crust.
(There's a recipe in Fannie Farmer for an oil based crust, also Joy of
cooking, most basic cookbooks have one, if you need one, I'll be happy to
post one.) Then mix the beaten eggs with the cheese and veggies...bake.

All variations on the same theme.
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