The Goldfinch, which I read this summer, so every morning I ask "Soooo what part are you at now?!". I'm sure he loves that. Heritage came in the mail yesterday and the book's size alone (it's probably a foot tall) is impressive and the cover's colors are crazy in person. It's so vivid. And finally, the book I'm pushing on every friend at grocery store run ins is Martha Stewart's One Pot. One Pot is divided into dutch oven, skillet, slow cooker, roasting pan, and stockpot sections - I'm obsessed. This Spinach Pie was the first recipe I tried from the book but I have a dozen corners marked.
From Martha Stewart Living's One Pot
4 tablespoons unsalted butter
1 small yellow onion, chopped
20 ounces frozen chopped spinach, thawed and squeezed dry
1 cup whole-milk ricotta cheese (8 ounces)
3 large eggs
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh dill
Coarse salt and freshly ground pepper
4 sheets frozen phyllo dough, thawed
2. Lay 1 sheet phyllo on a work surface, and lightly brush with reserved melted butter. Lay over spinach mixture, folding edges under to fit inside skillet. (Keep extra phyllo covered while you work.) One at a time, brush remaining 3 sheets and add to skillet, rotating and scrunching each sheet slightly so edges are offset and top is ruffled. Transfer skillet to oven, and bake until golden brown and heated through, about 30 minutes.