One 9 inch pie. 3 hours to prepare, assemble and bake.

THE CRUST:

Cut together 1 cup flour (4/5 white plus 1/5 whole wheat is nice) (that approximate, of course) and 1/3 cup cold butter. Use a pastry cutter or 2 forks. If butter is unsalted, add 1/4 teaspoon salt.

Try to work quickly so ingredients stay cold. When the mixture is uniformly blended, add about 3 tablespoons cold buttermilk (or water, but buttermilk really specialness is worth it) or enough so that mixture holds together enough to form a ball. Chill the dough at least 1 hour.

FILLING:

1 lb. ricotta cheese
3 beaten eggs
1/2 lb. chopped spinach
1 sm. diced onion
3 tbsp. flour
1/2 c. grated sharp cheese
Dash nutmeg

Saute spinach and onion in butter with black pepper, 1/2 teaspoon salt and 1/2 teaspoon basil.

Mix everything together, blending well. Spread into unbaked pie shell. Top with 1 cup sour cream spread to edges of crust and a generous application of paprika. Bake at 375 degrees for 40-45 minutes. Serve piping hot.