Spinach-Ricotta Pie

The crust: Cut together 1 cup flour and 1/3 cup cold butter. When the mixture is uniformly blended, add about 3 T. cold buttermilk or water, or enough so the mixture holds together to form a ball. Chill the dough at least one hour.

The filling:
1 lb. ricotta cheese
3 beaten eggs
1⁄2 lb. chopped spinach
1 small diced onion and/or garlic scapes
1⁄2 t. salt
1⁄2 t. basil
3 T. flour
1⁄2 cup grated sharp cheese
Dash nutmeg

Saute spinach, onion, salt and basil in olive oil. Mix everything together, blending well. Spread into unbaked pie shell. Top with 1 cup sour cream (or tofu sour cream: 12 oz tofu, 2 T. lemon juice, 1⁄4 t. salt-blended) spread to edges of crust and a generous application of paprika.
Bake at 375 for 40-45 minutes