Savory Nettles & Ricotta Pie — Milk & Honey Herbs

Ingredients:8 cups fresh Nettles, packed1 cup Parmesan cheese, grated1 c ricotta cheese2 eggs2 cloves chopped garlic or 2 tbsp chopped green garlic1/4 c parsley or herb of choice (chives, dill, mint, fennel, field garlic, etc), chopped1/2 tsp sea salt & 1/2 crushed red pepper (or to taste)Directions:1. Wash the Nettles and then blanch in boiling water for 60 seconds. Strain and let cool2. While the Nettles cool blend the rest of the ingredients in a bowl, blending the eggs before adding.3. Once the Nettles are cool press them with your hands through a strainer to squeeze as much water as possible from them. Save this gorgeous emerald juice and drink it!4. Chop the Nettles finely by hand or blend in a food processor until well-chopped. Then add to the Nettles to the bowl with the rest of the ingredients and mix well5. Put in a pie crust of your choice and you can add a top to the pie if you’d like, which is how this is traditionally made in Italy6. For a classic pie crust bake at 350 degrees for 45-50 min. Delicious warm or at room temp and makes an amazing spring picnic foodEnjoy!